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 

My ' kinda but not really ' chicken parmgianno with cous cous

Have you ever wanted to cook a certain dish but you don't have every single component of the dish but you still go ahead with it anyway ?

That's exactly what happened with this recipe, I was really craving chicken parmgianno but didn't have all the ingredients so made do with what I had and the recipe below was the end result.

I hope you'll not only give it a go but enjoy 'my not really chicken parmgianno' 

To serve 4 people you will need

2 large mugs full of cous cous
3 chicken breasts
1 red bullet chilli
200g breadcrumbs
40g peri peri seasoning
2-3 tbsp vegetarian parmesan
1 large whisked egg
Cherry tomatoes
2 medium onions
1 tbsp Garlic paste/granules/3 crushed clovez
700g pasta sauce
2 handfuls spinach leaves
50g mozzarella

• Start with the cous cous  measure  out 1 large mug full of plain cous cous into a bowl. The good pinch of salt and pepper and 1 red bullet chilli deseeded and finely chopped. Add in 2 ( of the same mug ) mug full of fresh boiled hot water and then cover with cling film and leave to soak.

• For the chicken .. 3 chicken breasts butterfly cut then cut in half so you ended up with 6 pieces.
In a large flat plate mix the breadcrumbs with the powdered peri peri seasoning, and  vegetarian parmesan

• Dip the chicken in whisked egg then coat in the breadcrumb mix. Shallow fry the chicken peices till golden brown & cooked completely. Leave aside to cool.

• In a heavy based pan saute 2 medium (chopped ) onions  along with a tbsp of garlic paste/granules/3-4 crushed cloves, and half a tsp salt till golden brown.

• Add a good handful of cherry tomatoes and cook till tomatoes are just soft. Pour in about 700g of your choice of pasta sauce - I used dolmio basil & tomato.

• Simmer till slightly thickened then add in a few good handful of spinach leaves. Let the leaves wilt then add in the chicken. Scatter over some mozzarella all over the top, place under the grill till cheese begins to melt.

• Serve on top of the cous cous & sprinkle extra parmesan shavings on top if desired

My 'Kinda Red Thai' prawn curry

So this is one of those recipes that i threw together, and didn't follow any kind of set recipe or instructions and hoped for the best - hence the 'kinda thai' title as i used ingredients and flavours typically found in Thai curries. The husband thoroughly approved so I'm happy with that  


 For my Kinda Thai curry to serve 2 -3 people you will need 

200-250g cooked prawns
2 medium onions
1 tsp salt
2 tsp garlic paste
2 tsp ginger paste
100g red thai paste
2-3 lime kafir leaves
1 lemon grass stalk
2 tbsp tomato puree
1-1 1/2 tsp red chilli flakes 
1 tin coconut milk
300g pre cooked egg noodles

To garnish:
spring onions
bean sprouts
1-2 red chillies
ginger 
fresh coriander

• Start off by finely chopping the onions and saute in a little olive till lightly brown, then add in the salt, garlic paste & ginger paste.

• Add in the lemon grass stalk (i peeled off the first outer leaves, snapped the stalk in half then added)  and the kafir lime leaves, stir for a couple of minutes to let the flavours absorb, then add in the chilli flakes, red thai curry paste and the tomato puree. 
• Finally add in the cooked prawns, the coconut milk & enough water to just cover the prawns. 
• Leave to simmer for a few minutes on low heat then add in the egg noodles
•  Just before serving finely slice all the garnishes except for the beansprouts - i just snapped them in half, chop the coriander then sprinkle all the garnish over the curry and tuck in