Lizzie’s Chicken Tikka Masala

First up, this curry is not authentic by any stretch of the imagination but it is utterly delicious and is our absolute favourite at the moment.  It’s my version of a dish that was invented in Glasgow and is that city’s curry of choice these days or so I am told!

As I listened to the son of the inventor talking on Melbourne radio during the Commonwealth Games, he described how his father stumbled across the taste and I thought – I know just how this should taste!  And it did…

Simple Chicken Curry
I couldn’t get Tikka paste when I went to try to make this so I used Tandoori paste instead – the result was just as good..

The amounts below will serve 4 hungry people


1 tablespoon olive oil

1 tablespoons tandoori paste

2 tablespoons plain yoghurt

Big handful of chopped fresh coriander

1 kilo chicken thighs, trimmed of fat

1 tablespoon olive oil for frying pan

1 onion, finely chopped

4 cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon cayenne pepper

1 teaspoon chilli powder (use half or omit if too spicy)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground turmeric

2 teaspoons paprika

1 pinch sugar

1 can tomato soup

1 cup bottled Passata (tomato sauce)

1 cup cream

finely sliced spring onions for garnish


Chop each of the chicken thighs into 4 pieces and place in a large bowl

Stir in tandoori paste, yoghurt and coriander combine well

Seal the bowl and marinate in the fridge for a couple of hours or overnight if necessary

Tip marinated chicken pieces onto a flat roasting tray and roast for around 40 minutes turning occasionally

In the meantime, heat a tablespoon of oil in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes.

Stir in garlic; cook and stir just until fragrant, about 1 minute.

Stir all the spices and cook until fragrant, about 2 minutes.

Add undiluted tomato soup and the cup of Passata to the onion and spice mixture, bring to a boil, and reduce heat to low.

Simmer sauce for 10 minutes, or until onion is cooked

Add a pinch of sugar to taste – this takes the acidity out of the tomato sauce

Toss in the roasted chicken pieces including the marinade and any juices from the roasting tray

Stir gently to combine and add the cream

Bring sauce back to a simmer and cook on a low heat until heated through and piping hot

Garnish with spring onions, and serve with steamed rice, roti bread and a spoonful of Indian Mint Chutney


Bon Appetit!  🙂


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