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Chicken Tikka Masala
45 m active | 4 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 376
  • Fat about 14g
  • Carbohydrates about 18g
  • Protein about 44g
This is needed
This is needed for 4 people
Spice mix
  • 2 tbsp ginger, grated
  • 3 garlic clove, pressed
  • 3 tbsp garam masala
  • 0.5 tbsp sweet paprika
  • 1 red chilli, deseeded, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander seeds
  • 0.25 tsp turmeric
  • 1 pinch ground cardamom
  • 150 g plain greek yoghurt
  • 1 pinch nutmeg
  • 4 chicken breasts (approx. 170 g each), cut into approx. 2 cm cubes
Brown the chicken
  • 0.5 tsp salt
  • clarified butter for frying
  • 2 onions, sliced
  • 2 tbsp tomato puree
  • 2 red peppers, sliced
  • 1 dl water
  • 1 tin chopped tomatoes (approx. 400 g)
  • 1 tsp salt
  • 1 tsp sugar
To assemble
  • 4 sprigs coriander, leaves torn off
  • 150 g plain greek yoghurt
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And that's how it's done
And that's how it's done
Spice mix
Mix the garlic and all the ingredients up to and including the nutmeg. Stir half of the spice mix into the yoghurt and set aside the other half. Mix the chicken with the yoghurt, cover and leave to marinate in the fridge for approx. 4 hrs.
Brown the chicken
Heat a little clarified butter in a non-stick frying pan. Brown the chicken in batches for approx. 4 mins., remove, season with salt.
Add the remaining spice mix, onions, peppers and tomato puree, pour in the water and simmer over a low heat for approx. 10 mins. Add the tomatoes, sugar and salt, bring to the boil, then simmer for approx. 5 mins. Reduce the heat, return the chicken to the pan, heat gently.
To assemble
Add half of the yoghurt, mix. Scatter the coriander leaves on top and serve with the remaining yoghurt.