Chicken Tikka Masala

Chicken Tikka Masala

Well its Britain’s national favourite dish so I had to include it on the blog!
It is just as delicious made with paneer or firm tofu if you’re vegan.
You can spice up the flavour with a little more chilli or tone it down with more cream/coconut cream for young children.

Recipe by Dr Chintal Patel
Serves - 4
Prep. Time - 15
Cooking Time - 20
DG. DF. Vegan (option available)


500gms chicken breast or paneer or firm tofu
1 red onion – finely chopped
1 teaspoon coconut oil
1 cinnamon stick
5 Black cardamoms
4 cloves garlic – minced
4cm chunk ginger – minced
1 Teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon ground coriander powder
1 teaspoon garam masala
140gm tin tomato purée
1 large handful coriander – finely chopped
100mls double cream or coconut milk .


First chop the chicken or paneer into about 2-3cm cubes.
Fry the red onion in the oil.
Add the cinnamon stick, black cardamoms & cumin seeds.
When the onions are starting to brown (I like them a little dark so they melt into the sauce) add the garlic, ginger & a chopped chilli or 2m if you like it spicy.
Stir for a couple of minutes.
Add the chicken or paneer
Finally, add a 140gm tin of tomato purée, 1 pint of water, the spices & a handful of chopped coriander.
Simmer for about 20 – 30 minutes until cooked. Add a little water if the sauce seems too dry.
Just before serving stir in about 100mls of double cream or coconut cream if dairy free


  1. PH on June 6, 2020 at 7:57 pm

    This was delicious, thank you. I added some spinach and green peppers as well.

    • Chintal on September 29, 2020 at 11:41 pm

      I’m so pleased! Thank you so much for taking the time to feedback – I really appreciate it – Chintal x

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