Chicken Tikka Masala

It’s easier than you think

As long as i like to eat indian food, my favorite dish is Chicken Tikka. I ate it several times in restaurants, in bowls and “fresh" from the supermarket. I just wanted to make it myself for once. Cause why on earth put they raisins in it in the supermarket???! even when they say it’s freshly made and it’s tasting day.......èèk! Also, for me it was not spicy at all. I like this in it’s full taste. Spicy!

As a hobby cook, for me this was a challenge. Though i found a good book with a great recipe inside, and as usual i added my own twist to it. I know what’s inside and will certainly not contain raisins!

It’s important to choose chicken breast without skin. I know, for once this recipe includes meat. I actually don’t eat meat a lot. But sometimes i like to make something challenging and different from what i used to do.

TIP : If you want to have the full taste in the chicken, it’s better to make the marinade the day before and cover the chicken with it. let it marinade in the fridge over night.


For the Marinade : 

250 ml thick creamy yoghurt
1 tsp dried mint
1 onion (grated)
2 large garlic gloves crimped
1 cm cube grated fresh ginger root
1 big green chili (deseeded and roughly chopped)
1 tsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp garam masala
1 tbsp sweet paprika powder
2 tsp soft light brown sugar
1 tbsp lime juice
2 tbsp tomato purée
1 tsp salt
1 tbsp sunflower oil


Add this all in a mixing bowl and make sure everything is combined well. You will see the marinade color cause of all the colored ingredients >> the turmeric powder actually really colors food orange.


Finishing touch

600 gr chicken breast filet without skin
100 ml coconut milk
2 tbsp ground almonds
60 ml double cream
1 tsp cardamom
2 tsp chili powder
2 tsp tomato purée


1. Dice the chicken in about 2 cm pieces if you haven’t bought it that way. Add it to the marinade you just made and give it a good massage with your fingers, making sure all of the chicken has been covered. Put a lid on the pot or bowl and set aside in the fridge for at least 3 hours or better >> all night long. 

2. After that, or the next day.......remove the chicken from the marinade and spoon off the remaining marinade as much as you can. Set aside.
Preheat a pan with some oil and bake the marinated chicken in it. Make sure the pan is hot! it’s supposed to have a crust on the chicken, otherwise it will become watery cause of the marinade that will loose water in the pan. and you don’t want that to happen.
So, HIGH Fire!

3. When you have a nice crust, remove the chicken from the pan and set aside.

4. Heat up another pan with the marinade, coconut water, almonds, tomato purée and cream. Bring to boil, stirring until you have a thick, rich sauce.

5. Add the baked chicken and stir gently. Taste and re-season if necessary.
Serve with plain basmati rice or you can also add a clove (kruidnagel) to you rice for extra taste. And if you are up to, you can make your own naan bread or buy some to eat with it.

With the making of this recipe, water was really dropping out of my mouth :D

In pictures