Chicken Tikka Masala

This is probably the most asked for dish amongst my friends and even a few family members. It is a curry classic, and an ultimate crowd pleaser with the combination of richness & subtle heat.

I have lost count the amount of times I've made it, and completely forgotten to note the steps down and end up mentally kicking myself because I know as soon as i mention it to anyone there will be that 1 person that wants the recipe.

FINALLY I remebered to write it all down so here you have it... There are so many recipes out there, anyone that's ever made a tikka has their own spin on it and mine obviously has my own little twists for example mine isn't the traditional bright red colour you'd get if you were to order it from a takeaway but it doesn't affect the overall flavour of the dish at all

I've used low fat ingredients for anyone that's a bit concious of overdosing in full fatness.. but if you're  treating yourself or just dont mind a few extra calories then just do the whole hog and use full fat stuff

To serve 4-6 people you will need

1kg boneless chicken thigh meat
4 meduim onions chopped
3 tsp garlic puree
3 tsp ginger puree
1 1/2 tsp salt
4 green chillies
1 tsp hot curry powder/ 1 1/2 medium curry powder
2 tins chopped tomato
200ml single cream/ double cream
150ml creme fraiche
50 ml fat free yoghurt/ full fat yoghurt
2 tbsp tomato puree
1 tbsp caster sugar
3 tsp cumin seeds
Red food coloring ( optional )


Marinade for the chicken:
7-8 tbsp tandoori masala
2 tbsp tomato puree
4-6 tbsp olive oil
4 tbsp fat free yoghurt/ full fat yoghurt


• Start by putting all the marinade ingredients in a bowl, stir together till its all combined well. Add in all the chicken and again mix everything together until all the chicken peices are fully coated. Set aside to marinate*

•  In a heavy based pan, on a medium heat saute your onions, garlic and ginger in a little oil until soft and beginning to turn a dark golden colour. Add in the salt, cumin seeds and green chillies. Cook until the chillies begin to slightly soften

• Preheat your oven to 200c (fan) and cook the marinated chicken for 35-40 mins or until cooked through and the outside of the chicken just begins to crisp up - I let mine char very slightly. Once cooked,  set aside.

• Add in the curry powder, tomato puree, sugar and tinned tomatoes to the cooked onion base, simmer on a medium heat to cook the curry powder through, then using a hand blender,  blend the mixture to a smooth sauce.**

• Once you have a smooth sauce, add in the cream, creme fraiche, yogurt and red food colouring*** if using. Stir everything through.

• Add in the chicken, stir through then leave to simmer on a low heat for 10-15 minutes or until the curry sauce is to your desired thickness. Serve with rice or naan







* For marinating, I marinate my chicken the night before. If you're in abit of a rush then marinate at least  for an hour before you start on the curry sauce

** If  you dont have a hand blender  you could use a masher or even a freestanding blender - i have used my nutri ninja blender in the past 

*** For the red food colouring you can add as little or as much as you like. I personally havent used it yet but it really wont affect the dishes flavour without it 

Chicken tonight

For a quick but taste bud satisfying mid week meal, this chow mein is a winner. It's slighty sweet, with a hint of spice and a delicious crunch of the mixed vegetables and a hit of protein with the chicken.


The best thing about this is you can swap the veg elements around, for example I've often added in some sugar snap peas, sliced tenderstem broccoli or even baby corn on the cob. If your a vegetarian or vegan, just bulk up on the veg


This will serve 4-6 people easily, you'll need the following

1kg chicken thighs - off the bone sliced up
4 tbsp runny honey
4 tbsp wholegrain mustard
4 cloves garlic crushed
2cm peice ginger crushed
4 tbsps soy sauce
3 tbsp siracha sauce
2 meduim onions sliced
800g cooked egg noodles
600g mixed stir fry vegetables
50g salted peanuts roughly chopped
Lime wedges to serve

• Put the chicken in a bowl along with the honey, mustard, soy sauce, siracha sauce, garlic, ginger and salt. Set aside to marinate.
• Place a non stick pan on to a high heat, add a little oil, and when its fairly hot add in the onions.
• When they are golden brown and crisp, add in the chicken with all the marinade and cook through fully through
• When the chicken is fully cooked, add in all your veg, lower the heat slightly and cook for about 5-8 minutes - the vegetables should still have a slight bite. 
• Add in the noodles, stir through ensuring everything is incorporated  evenly, and the noodles have heated through.
• Take off the heat, sprinkle the peanuts and serve - serve with prawn crackers and sweet chilli sauce along with the lime wedges

Lamb & cauliflower curry

It's been a while since I posted a curry recipe, purely because I try and be varied and adventurous with our family meals as possible so curries don't make as much of an appearance during the week.

I try and keep the weekends for curries as i can make them last to see us through the weekend, and don't have to rush around trying to get it all cooked at a decent time for dinner on a school night.

So this weekend I made lamb & cauliflower curry & served it with chappatis. I have to be careful when it comes to red meat as my poor husband suffers with gout if he eats it too much, so this was a real treat as I've not cooked a red meat based curry in about 6 months.

So to serve 4-6 people you will need:

3 large onions chopped
1 tsp salt
1 tsp curry powder
3 green chilies
1 bay leaf
6 cloves garlic crushed
Thumb size peice grated ginger
Tin of tomatoes
3 tbsp dried fenugreek leaves
1 tsp garam masala
1kg lamb on the bone
1 1/2 kg cauliflower chopped ( i used frozen)

• Add all the ingredients except the cauliflower, fenugreek leaves & garam masala to a heavy based pan

• Pour in enough water to just cover the meat. Pop the lid on and leave to simmer on a medium heat for 45 minutes or until about 3/4 of the water has absorbed.

• Turn up the heat to high and cook ( stirring intermittently) until all the moisture has evaporated. Add in the fenugreek leaves & garam masala & stir through.. continue to cook on a high heat until the lamb is just beginning to tenderise.

• Add in the cauliflower, pop the lid back on and leave to steam on a low heat to soften the cauliflower

• Turn the heat back up and cook the lamb & cauliflower on a high heat until all the moisture has completely evaporated, the oil should begin to separate.

• The cauliflower should begin to break down and the lamb should be fully cooked & tender - this is what is referred to bhun the dish - cooking rapidly on a high heat whilst intermittently stirring

• Take a piece of the lamb and a little of the cauliflower to check the tenderness of them both.. once the cauliflower is soft with a very slight bite & the lamb is tender the dish is ready.

• Just before serving, garnish with fresh coriander & serve alongside chappatis