Chicken Tikka Masala Print

Chicken Tikka Masala


4 chicken breasts
2 tbsp natural yoghurt
2 tbsp mustard oil 
2 tsp garam masala
1 tsp chilli powder
1 tsp ginger garlic paste
1 lemon
Masala sauce
500g chopped tomatoes
1 tsp garam masala
1 tsp red chilli powder
1 tsp coriander powder
2 tbsp ginger garlic paste
50g jaggery (sugar cane)
2 tbsp oil
50g cream

75g Cashew nuts
1 tbsp dry fenugreek


  1. Cut the chicken breasts into large chunks.
  2. First Marination - Add chunks to a mixing bowl. Add 1 tsp garam masala, red chilli powder, salt and ginger garlic paste. Mix it well and leave it overnight.
  3. Second Marination  - Next day take the chicken out. Add 2 tbsp yoghurt, 1 fresh lemon juice and 2 tbsp mustard oil (olive oil or vegetable oil are fine too). Mix it well and put on skewers and cook evenly. Baste your meat few times with oil and lemon.
  4. To make the Masala Sauce  cook all ingredients apart from cream on slow heat till oil separates. When you start masala sauce you also boil the cashew nuts for 15 minutes. Drain the water and grind it to a paste. Add this cashew paste to the masala sauce when it is ready and blend it well with the masala sauce.
  5. How to make Chicken Tikka Masala, take a saucepan, add desired amount of masala sauce, add cream, 1 tbsp dry fenugreek. 
  6. Cut the chicken tikka pieces into halves.  Add to the saucepan.
  7. Check the sweetness (if you wish it more sweeter add sugar at this stage or if you wish it spicier add a green chilli to your chicken tikka masala.


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