Chicken Tikka Masala

The UK’s national dish; the mighty Chicken Tikka Masala, the curry that stole the crown from fish and chips!


Chicken Tikka Masala

Prep Time 30 minutes
Cook Time 50 minutes
Marinade 2 hours
Total Time 1 hour 20 minutes
Servings 4 people


Masala marinade

  • 1 tsp ground cloves
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garam masala
  • 1 lemon zest & juice
  • 1 piece of ginger
  • 6 tbsp natural yoghurt
  • 800 g chicken breast


  • 1 tbsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp garam masala
  • 4 cloves of garlic
  • 2 tbsp turmeric
  • 400 g tin of chopped tomatoes
  • 1 chicken stock cube
  • 160 ml can coconut cream
  • 1 tbsp ghee (or oil)
  • 1-2 fresh red chillis
  • 2 onions
  • 1 handfull fresh coriander


For the Masala marinade

  1. Put the cloves, ground cumin, paprika and garam masala into a small pan and toast for 1 minute, before tipping them into a bowl. 

  2. Finely grate in the zest of one lemon, before adding all of its juice. 

  3. Add the finely chopped thumb-sized piece of ginger, then add the yoghurt and a teaspoon of sea salt. 

  4. Remove any skin from the chicken breasts and cut them up into about 5cm chunks. Massage the mixture all over the chicken.

  5. Skewer up the chicken, but do not push them together too much. 

  6. Place on a tray and cover with Clingfilm and marinade in the fridge for a minimum of 2 hours (but overnight if possible).

For the curry sauce

  1. Set up your BGE indirect at 149 deg C (300 deg F) or if cooking indoors, cook on the hob.

  2. Peel the onions and garlic and finely slice them along with the red chillies and coriander stalks (keep the leaves for later). 

  3. Put the mixture into a large casserole or Dutch oven and add a heaped tablespoon of ghee. Place it in the BGE and cook for about 20 minutes, stirring the mixture occasionally. 

  4. Next, add the ground coriander, turmeric and 1-heaped tsp of the sweet smoked paprika and garam masala. Continue to cook for a further 2 minutes before adding the chopped tomatoes. Crumble in the stock cube and cook for another 5 minutes. 

  5. Finally, add the coconut cream and simmer for about 20 minutes.

  6. When you are ready to cook the chicken, remove the Dutch oven and transfer it to a hob to keep warm. 

  7. Set up the BGE for direct cooking on a cast iron grill and ramp up the temperature to about 204 deg C (400 deg F). 

  8. BBQ (or grill, if indoors) the chicken skewers until cooked (the yoghurt coating should catch and char in places). 

  9. When cooked add the chicken straight into the sauce mix. 

  10. Serve and sprinkle with the coriander leaves and a side of burnt lemons (halved lemons grilled, flesh side down, on a skillet for 5 minutes).









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1 year ago

I can’t wait for the book. 🙂