Chicken tikka masala is a very popular curry here in the UK. Essentially, it is yoghurt-based marinated barbecued chicken served in a curry sauce. Here I have done a very simple version – easy to do – with a very quick and simple sauce to go with it.

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  • Juice of of 1 lemon
  • 1 tsp salt
  • 150ml plain yoghurt
  • 1 tbsp pureed, or very finely chopped, ginger
  • 3 cloves of crushed garlic
  • 1½ tsp ground cumin
  • 1 tsp of curry powder
  • 1 tsp chilli powder (optional – more if you wish!)
  • 1 tbsp garam masala
  • 1 tbsp paprika
  • 4 chicken breasts (or 500 g / 1 lb of your favourite protein)


  • 1 tbsp of butter
  • 1 onion
  • 1 tsp. mustard seeds
  • 1 tsp chopped ginger
  • 2 cloves of crushed garlic
  • 2-3 tsp of curry powder
  • 1-2 tsp of chilli powder (optional – more if you wish!)
  • 500 ml pasata or (two cans of chopped tomatoes)
  • Chopped coriander to garnish.


  1. Cut the chicken breasts into cubes – as equally sized as possible.
  2. Combine all the ingredients for the tikka, and marinade the chicken for (at least) 12 hours.
  3. this is the time to get your sauce started.
  4. For the sauce, melt the butter in a pan and add the mustard seeds. When they start popping add the onions and fry until the start to brown.
  5. Add the rest of the ingredients, except the tomatoes, and fry for a further 1-2 minutes.
  6. Add the tomatoes and bring to the boil. Leave to simmer while you cook the chicken. (If you used canned tomatoes allow them to simmer for an extra 15-20 minutes.)
  7. When you are ready to cook the chicken peices, heat a grill to its hottest temperature – or use a hot barbecue.
  8. Thread the chicken onto skewers, and then cook for around 12-15 minutes – turning occasionally – until cooked through and edges have started to char.

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