Annabel Karmel’s Chicken Tikka Masala

45 minutes



There’s no reason why the whole family shouldn’t join in on curry nights – my Chicken Tikka Masala is a must-try with just the right amount of mild spice and flavour.

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Adjust Servings
6tbsp Natural Yoghurt
½tsp Grated Ginger
1 Small Garlic Clove Crushed
½tsp Mild Curry Pepper
2300g Cut into 2cm/1 inch cubes Chicken Breasts
15g Butter
1tsp Garam Masala
¼tsp Ground Coriander
¼tsp Fresh grated Ginger
1tbsp Tomato Puree
1x400g Tin Chopped Tomatoes
200ml Chicken Stock
1tbsp Clear Honey
150ml Double Cream
1tbsp Lemon Juice




For the marinade, mix together the yoghurt, ginger, garlic and curry powder. Add the chicken and mix to coat. Cover and put in the fridge for 2 hours or overnight.
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Melt and Sauté

To make the sauce, melt the butter and sauté the onion for 5 minutes. Add the garam masala, coriander and ginger and sauté for 5 more minutes until the onion is soft and the spices are fragrant.
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Add the tomato puree, tomatoes, stock, honey and simmer for 15 minutes.
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Simmer some more

Add the cream and simmer for 10 more minutes until thick.
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Line a baking tray with foil and arrange the marinated chicken cubes on it. Grill under a preheated grill for 8 to 10 minutes, turning halfway, until cooked through.
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Add cooked chicken and lemon juice to the sauce. Season to taste with some salt and pepper. Serve with boiled rice, naan or poppadums.
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Disclaimer: The views and advice given in this article are those of the guest writer and do not necessarily reflect the opinions of Weaning Week or any other organisations represented on this platform

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