Best-ever chicken tikka masala – PROMISE.

I really don’t like creamy food.  If I’m out at a restaurant I will never pick anything “with a creamy sauce”, and when it comes to curry, it’s a no no.  

However, as you know I’m a huge fan of this book so I just had HAD to try (Matt begged) the Chicken Tikka.  In the book it’s actual title is Best-ever Chicken Tikka Masala and it’s right.  

It has co-conut milk as the creamy thing which I think makes a huge difference from the creamy perspective! This is also super quick hence the reason it is often one of our midweek meals!  Cooked and served within about 35 mins…

Best-ever chicken tikka masala
Serves 2
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  1. 2tbsp olive oil
  2. 1tsp cloves
  3. 15 green cardamom pods, lightly crushed
  4. 1 small onion, thinly sliced
  5. 6 garlic cloves, finely chopped
  6. 2tsp ground ginger
  7. 3tbsp tandoori masala powder
  8. 5tbsp tomato purée
  9. 3tbsp sugar
  10. 2tbsp grated fresh ginger
  11. 2-4 green chillies, chopped
  12. 500g (1lb 2oz) skinless, boneless chicken breasts, cut into bite-size pieces
  13. 1 x 400ml tin light coconut milk Salt, to taste chopped fresh coriander, to garnish (optional)
  1. Pour the olive oil into a deep saucepan. Add the cloves and cardamom pods. Cook over a lowmedium heat for 2-3min until the oil is hot and the spices start to release their aroma. Add the onion and fry for 5min or until light brown.
  2. Stir in the garlic and fry for 1-2min until light brown. Sprinkle in the ground ginger and masala powder. Mix well and cook for about 20sec. Add the tomato purée, sugar, fresh ginger and chillies. Mix well and cook for a further 1-2min until the tomato purée is heated through.
  3. Add the chicken to the pan and cook for 5min or until sealed all over, stirring all the time.
  4. Pour in the coconut milk, bring to a gentle simmer, then cook uncovered for 25min stirring occasionally to avoid any sticking.
  5. Season to taste with salt. Garnish with the chopped coriander and serve with your choice of sides.
Aimee Horton

I have blatantly copied this from the book, I can’t make it any better. Just try it.

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  1. sarahhillwheeler

    I love Indian food, but also love all the creamy kormas and masalas, though my waistline doesn’t. I love the fact that this is a low fat version and you tell it like it is! Will revisit the book as possible Xmas present to self!

  2. HonestMum

    Oh wow! I’m doing the Atkins diet so I’m making this without the rice or will feed the husband and kids it. Sniffing their rice counts right? Delish! Thanks for linking up to #tastytuesdays! x

  3. Emily @amummytoo

    Looks great and much healthier than the ‘from the jar’ type. Or the seriously yucky microwave type. Will be trying this 🙂 Thanks for linking up to #recipeoftheweek. I’ve Pinned this and there’s a fresh linky live now. Hope to see you there 😀

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