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Tikka Massala


750g skinned boned chicken  

1 ½ tbsp lemon juice  

1 tsp Kashmiri chili powder  

2 tsp mild paprika  

1 tsp turmeric powder  

1 tsp ground cumin seeds  

Grind the seeds from 12 green cardamom pods  

25g garlic, roughly chopped  

2Sg peeled ginger. chopped  

4 tbsp natural yogurt  

2 tbsp oil 

Mix and marinade the chicken


 3 tbsp oil  

200 g onions finely sliced  

15g garlic, crushed  

25g peeled ginger, grated  

1.5 tsp ground coriander seeds  

1 tsp ground cumin seeds  

½ tsp Kashmiri chili powder  

½ tsp mild paprika  

225g tomatoes, finely chopped  

1 tbsp tomato purée  

1 tbsp ground almonds  

120ml single or double cream  

3—4 green cayenne chilies  

1 tsp Garam masala  

1,5 tbsp lemon juice  

2 tbsp chopped fresh coriander


Heat the oil in a large pan/wok and add the sliced onions and fry for 6-8 minutes until soft and richly golden  - don’t rush this bit.  

Add the crushed garlic and grated ginger and cook for 2—3 minutes more. Add the reserved ground cumin, freshly ground coriander, chilli powder and paprika and fry for a further 1—2 minutes.  

Add the tomatoes and fry until they have broken down into a sauce.  

Add the tomato purée, ground almonds, 300ml boiling hot water and ½ teaspoon salt and simmer for 10 minutes.   

Lift the pieces of chicken out of the marinade and thread onto metal skewers. Stir the remaining yogurt marinade, the cream, green chillies (slit open) and garam masala into the sauce until a little reduced.  

Meanwhile, heat a ridged cast-iron griddle over a high heat lower the heat to medium and brush with a little oil.

Put the skewers on it and cook for 8 minutes turning occasionally.

Check they are cooked through and slightly charred in places.

Push the pieces of chicken off the skewers and into the sauce and bring back to a simmer.

Stir in the lemon and chopped coriander and simmer for 2—3 minutes, then serve.  

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