Chicken Tikka Masala

Chicken Tikka Masala

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Well balanced with bold authentic flavours, this chicken tikka masala recipe has the perfect kick. The chicken is marinated in a blend of spices before being cooked with onions, chilli, garlic, coriander, yoghurt and Knorr Chicken Stock Pot.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time45 minutes


  • 600 g Chicken breasts, diced
  • 45 ml Lemon juice
  • 15 ml Grated fresh ginger
  • 2 Cloves crushed garlic
  • 5 ml Robertsons Cumin
  • 5 ml Robertsons Paprika
  • 3 ml Robertsons Crushed Chillies
  • 50 ml Cream
  • 3 ml Garam masala

  • For the Masala Sauce:-
  • 50 g Stork Margarine
  • 1 Onion, finely diced
  • 15 ml Grated fresh ginger
  • 5 Cloves garlic, finely chopped
  • 15 ml Robertsons Coriander
  • 5 ml Robertsons Turmeric
  • 5 ml Chilli powder
  • 5 ml Robertsons Paprika
  • 50 ml Yoghurt
  • 1 Large plum tomato, diced
  • 400 ml Boiling water
  • 1 Knorr Chicken Stock Pot
  • 3 ml Garam masala
  • 1/2 Bunch freshly chopped coriander leaves


  • Place chicken in a large mixing bowl, and rub in the lemon juice into the chicken with your fingers. Set aside for 15-20 minutes.
  • Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover and refrigerate 5-6 hours.
  • Heat the Stork Margarine in a large saucepan. Add the onion and cook for 6-8 minutes or until the onions brown. Add the ginger and garlic, and cook for further 3 minutes. Add the ground coriander, turmeric, chilli powder and paprika and cook on high heat for 10 seconds. Add the yoghurt and mix in well.
  • Add the tomatoes, water and Knorr Chicken Stock Pot. Bring to the boil, reduce to low heat, cover and let simmer gently for 15-20 minutes, until the sauce starts to thicken. Stir in the garam masala and coriander leaves.
  • Meanwhile, when the sauce is simmering, thread the chicken cubes onto skewers. Place under a hot grill and cook until nicely browned on each side and cooked through. Remove chicken from skewers then fold into the sauce and serve immediately.
  • Serve with white fluffy basmati rice. Please note: This recipe requires 6 hours of chill time.