Skip to contentSkip to searchSkip to footerSkip to Recipe Assistant
Homepage
Homepage
Checkout
Total number of items in your trolley 0. Trolley amount £0.00.
Minimum: £25.00
Shop
Offers
Favourites
Regulars
Shopping Lists
Delivery Pass
Recipes
Pay less with More Card
Food to Order
Chicken Tikka Masala

Chicken Tikka Masala

By Morrisons
Published on 01 March 2021
For a delicious Tikka Masala at home, follow our chef’s steps and enjoy a delicious curry made from scratch.
Shop for ingredients

Time and servings

40 minsTotal time
4Servings
40 minsCooking time

Ingredients

  • 200 g of cream/coconut cream or yoghurt
  • 1 thumb-sized piece of ginger, (approx 20g)
  • 20 g of smoked paprika
  • 70 g of tomato puree
  • 25 g of garam masala/curry powder or tikka spice mix, any curry powder you may have will work
  • 20 g of chili, fresh or dried (optional) - other spices also work well
  • 1 large onion, (approx 200g)
  • 500 g of chicken
  • 4 naan breads/pitta/flatbreads, (optional)
  • 1 handful of fresh coriander, (optional)
  • 3 g of cumin
  • 500 ml of vegetable stock
  • 320 g of rice
  • 2 cloves of garlic, (approx 10g)
  • 1 tin tomatoes
  • 1 juice of 1 lemon

Method

  1. Step 1

    The first job is to cut up the chicken into bite size pieces, then wash your hands, and in a food processor blend the ginger, garlic and the onion with a little water until it forms a smooth paste.

  2. Step 2

    Take out 2 tablespoons of this for the rice, and put to one side. Then take out a tablespoon of the puree for the marinade. Add this to a bowl with the chopped up chicken, then add a tablespoon of the yoghurt and half a tablespoon of the curry spices, mix together and let the chicken marinate for at least half an hour (overnight is better).

  3. Step 3

    Add your spices and the tomato puree to the onion mix and blend until smooth again in the food processor, this is now ready to use.

  4. Step 4

    Preheat your oven or grill to 190oc and cook the chicken, (try to get some pieces with a bit of charring to really copy that indian cooked in a tandoor look).

  5. Step 5

    To get your rice cooking, add the paste of onion, garlic and ginger with some oil to a pan and add some cumin seeds (you can also add cardamom pods, cloves, cinnamon, turmeric and a bay leaf if you have any. Add the rice and cook for 2 minutes, add some vegetable stock and bring to the boil, simmer and cook until the water has been absorbed, then cover it with a lid til needed.

  6. Step 6

    To make the sauce, add a little oil to a pan and add the paste, cook well for 2-3 minutes to get the oils and aromatics really working, then add 200g of water and the chopped tomatoes, bring to the boil then simmer for 20-25 minutes (this will cook out the raw onion flavour and bring out the sweetness in the onion).

  7. Step 7

    Add the now cooked chicken pieces along with any juices that have collected in the tray and add the cream/coconut milk/yoghurt and cook for 5-6 minutes. Check the seasoning and add the lemon juice and any salt if it needs it - if you want your tikka masala a little sweeter you can add a tablespoon of honey.

  8. Step 8

    The dish is now ready to serve. Serve with chopped fresh coriander or mint if using and maybe a little drizzle of yogurt. Add the rice and your pitta breads or naan breads or flatbreads if using. Enjoy!