Chicken Tikka cooked as per Chicken Tikka recipe

Cook Time 30 minutes
Servings 4


  • 2 Tins chopped tomatoes or 1 Tin Tomato Soup - see recipe
  • One onion finely chopped.
  • 2 Teaspoon Curry Powder
  • 1/2 Teaspoon Chili Powder
  • 1 Clove crushed Garlic
  • 3 inches Root Ginger grated
  • 5 Tablespoons Vegetable Oil
  • 4 Tablespoons finely chopped coriander leaves
  • 1 Tablespoon whole coriander leaves
  • 1 teaspoon Garam Massalla
  • 2 Tablespoons Yogurt
  • Cream to garnish
  • Optional Brown Sugar or Mango Chutney


  1. Make a paste of the curry powder and chili powder with a little water.
  2. Fry the onion until translucent in the vegetable oil then add the garlic, ginger and chili and stir fry on medium for a further 5 minutes.
  3. Add the curry and chili powder paste and stir in and fry for a further 30 sec's.
  4. Add the chopped tomatoes or tomato soup and simmer for 20 minutes to reduce if using tinned tomatoes or 5 minutes if using soup, if you like your tikka massalla on the sweet side then stir in some sugar or mango chutney at this stage, add a little at a time and taste.
  5. Stir in the chicken tikka when cooked.
  6. Now add the finely chopped coriander leaves and cook for a further minute. Serve with a little cream swirled on the top and the whole coriander leaves sprinkled over the top. Optionally some almond slices can be added too.

  Soup or Tomatoes?

The choice here depends on your favorite chicken tikka massalla dish, some restaurants use tinned soup in this dish which may originally have been for convenience but has some very clever memory connections which may be one of the reasons why this dish has become so popular. Human memory for flavors and tastes is extremely good and we often find memories invoked by a flavor or smell, this is because as we have evolved the memory of good or bad experiences with our food it helped ensure that we ate things that were good for us and ignored those that were bad. Most of us will have been served Heinz tomato soup as kids in those carefree days of childhood and as such we probably associate that with happy memories. So by adding the distinctive taste of that soup to this dish, many restaurants are invoking happy memories and we enjoy it all the more. This also helps when this is one of those first dishes many people try when they first visit an Indian restaurant. Personally, I prefer to use tomatoes than the soup but if you sense that your favorite dish is made that way then use the soup and enjoy! These food memories are one of the reasons why it is so hard to recreate a dish so exactly matching one you remember, for years I cooked a pretty good Chili Con Carne but always felt there was something missing which I couldn’t quite put my finger on, it turned out to be Cumin ground, because I so strongly associate cumin with Indian recipes I never quite made the match until I read somewhere that the Spanish had taken Cumin to Mexico and the penny dropped!