Add this creamy sauce to chicken tikka pieces and you'll have the ladies favourite Indian meal!

It takes a bit of time and it's a bit of a fiddle but it's worth it for that special occasion. Oh, and men like it too!

Chicken tikka masala
Servings:Serves 4
Calories per serving:461
Ready in:35 minutes
Prep. time:15 minutes
Cook time:20 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:3rd November 2012

Best recipe review

Worth taking time over


The Indian classic (that's probably more English👨, than Indian👳)



Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Mix the garlic and ginger together with the salt
  2. Gently fry the onions in the ghee or vegetable oil for 4 minutes
  3. Add the ginger and garlic an cook for a further 2 minutes
  4. Add the powdered spices and cook for anther 2 minutes
  5. Pour in the stock, coconut block and the cream and heat gently, stirring until the coconut block has melted. Don't boil.
  6. Add the cooked tandoori chicken pieces and simmer gently for 5 minutes so the sauce permiates the meat.

Serving suggestions

Serve hot with rice and a naan bread


Serve with tandoori lamb or tandoori prawns instead of chicken tikka

See also

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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