Chicken tikka masala 

This is a beautiful home made chicken tikka masala. Perfect for a fake away if you serve with pitta breads and onion Bhajis. I will include the recipe for my home made tikka masala paste which will make 2 jars worth of paste and can be stored in the fridge. Enjoy 🙂

Tikka masala paste 

8 tablespoons ground almonds

4 tablespoons desiccated coconut

8 tablespoons tomato purée

4 thumb sized pieces peeled fresh ginger

A large bunch of fresh coriander

1 level tablespoon cayenne pepper (increase if you like your currys hot)

4 level tablespoons smoked paprika

4 level tablespoons garam masala

4 fresh red chillies with stalks removed (increase if you want more heat)

4 tablespoons oil (I like olive)

1 teaspoon sea salt

2 tablespoons cumin seeds

Whizz all the ingredients in a food processor until fine and decant into clean air tight jars for storage.


3-4 large chicken breasts (I like to use 2-3 of the musclefood chicken breasts as these are generally larger than supermarket offerings) sliced 1cm thick


1 onion finely sliced

4 cloves of garlic crushed

1 Tablespoon dried coriander

Sea salt and black pepper (for seasoning)

1 400g tin chopped tomatoes

1 400g tin full fat coconut milk


1 lemon

KoKo dairy free natural yogurt

Flaked almonds


  • Marinate your chicken in 2 tablespoons of the tikka paste for atleast half an hour but the longer the better. Overnight is perfect.
  • Add a large splash of oil to a large pan on a medium heat. Fry the onions, garlic and a pinch of salt for about 10 minutes. You want the onion to be softened but not coloured.
  • Add 2 tablespoons of the paste and the coriander to the pan and cook through for 2 minutes stirring constantly. Add the tomatoes and coconut milk. Stir well. Bring to the boil.
  • Whilst the sauce is coming to the boil heat a griddle pan over a high heat until it is scorching hot. Add the chicken (don’t worry about overcrowding the pan). All you want to do here is “bar mark” the chicken.
  • Once the chicken is “bar marked” add to the sauce and allow to simmer while the chicken finishes cooking. Season with the salt and pepper.
  • Optional At this stage you can stir through a dollop of KoKo dairy free natural yogurt and a squeeze of lemon juice. Once plated sprinkle flaked almonds over the top.

I served this with boiled rice and spinach today. If I’m going all out I will make naan breads, poppadoms and onion Bhajis.


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