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Chicken Tikka Masala

Do you love Indian cuisine? Either do I, but is it possible for you to taste just one sauce, when you eat it? Maybe Butter Chicken, but I every time I eat some Indian dish, I have to combine it another one. Do you like it this way too? If yes, try my Tikka Masala and Korma recipe!


Serves: 6

Time: 45 minutes


400g chicken breasts

2 teaspoons turmeric

2 teaspoons paprika

1 tablespoon cayenne pepper

1 tablespoon ground cumin

2 tablespoons garam masala

4 tablespoons of white yoghurt

2 teaspoons salt

1 onion

1 clove garlic

about 1cm thick piece of ginger

1 tablespoon tomato paste

1 cup / 250ml water

400g crushed tomatoes

1 tablespoon sugar

100ml cream


step 1

Cut the chicken into big cubes, each around 4–5cm and put them into a big bowl. Add the turmeric, paprika, cayenne pepper, cumin, garam masala, salt and yoghurt. Mix everything and let it chill for about 15–20 minutes.

step 2

Chop the onion, garlic and ginger finely and start to fry everything with 3 tablespoons olive oil. Fry one minute and then add tomato paste. Continue frying and add the meat. Fry about a minute and once the meat is brown, add water, tomatoes and sugar.

step 3

Bring your sauce to boil and let it simmer for 20 minutes. Then add cream and let it simmer for 10 more minutes, until the meat is completely cooked.

step 4

Serve with basmati rice, Naan Bread, fresh coriander, lime and a little of cream.


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