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Serves
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Ingredients
  • Chicken breasts x 1 per person. Diced into large chunks. This recipe uses 4 breasts
Tikka Marinade
  • 300 g natural yoghurt
  • 6 green cardamons, seeds only
  • 3 garlic cloves, peeled
  • 20 g ginger
  • 4 whole cloves
  • 2 tbsps lemon juice
  • 1 tbsp coriander powder
  • ½ tbsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • ½ tsp hot chilli powder
  • 1 tsp red food colouring (optional)
Curry Paste
  • 1 tbsp oil, I used sunflower
  • 1 onion, roughly diced
  • 2 cloves of garlic, peeled
  • 20 g ginger
  • 1 red birds eye chilli
  • 4 whole cloves
  • 2 tbsps coriander powder
  • 1 tbsp cumin powder
  • ½ tbsp paprika powder
  • 1 tsp turmeric powder
  • ¼ tsp hot chilli powder
  • 4 fresh tomatoes, roughly diced
Curry
  • 2 bay leaves
  • 1 tbsp garam masala
  • 50 g natural yoghurt
  • 1 tbsp honey
  • 100 ml double cream
  • Wooden skewers, soaked in water before cooking
  • Coriander leaves for serving
Chicken Tikka Masala Chicken Tikka Masala
Chicken Tikka Masala

My version of this popular curry, it is creamy and spicy and the chicken should be cooked to be succulent and juicy.

You can adjust the heat to your taste, and as it is a creamy curry you can make this very mild for kids.

My recipe is a medium to spicy heat.


Prep 20 minutes
Total 45 minutes
  • Blend 50g of the yoghurt with all of the other marinade ingredients until smooth.
  • Mix this with the rest of the yoghurt.
  • Add the chicken and marinade overnight.

Curry paste:

  • Fry the onions in oil with the garlic and ginger until softened.
  • Add the red chilli, cloves, powders and cook for a few minutes before add the diced tomato. Season well with sea salt. Cook for around 10 minutes.
  • Empty into a blender, creating a smooth paste. Set aside until ready to use.

(You can make the curry paste in advance and store in a sealed container in the fridge for up to a week)

Tikka:

  • Skewer the chicken. Keep any extra marinade yoghurt to add to the curry later.
  • Heat a griddle pan with a brush of oil, or cook on the BBQ.
  • Turn and cook until cooked through and also charred on the edges. Set aside whilst you make the sauce.

Curry:

  • Add the curry paste to a pan and cook for a few minutes, add  the bay leaves and 100ml hot water.
  • Keep stirring, add any left over marinade from the tikka, if you haven’t any then add 50g of natural yoghurt.
  • Drizzle in the honey and season with salt and pepper.
  • Add the garam masala and cream and cook for 1 minute more.
  • Serve with the tikka pieces stirred through, add an extra drizzle of cream and sprinkle some coriander leaves on top.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Chicken Tikka Masala

My version of this popular curry, it is creamy and spicy and the chicken should be cooked to be succulent and juicy.

You can adjust the heat to your taste, and as it is a creamy curry you can make this very mild for kids.

My recipe is a medium to spicy heat.


favorite
print
rate
Prep 20 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • Chicken breasts x 1 per person. Diced into large chunks. This recipe uses 4 breasts
Tikka Marinade
  • 300 g natural yoghurt
  • 6 green cardamons, seeds only
  • 3 garlic cloves, peeled
  • 20 g ginger
  • 4 whole cloves
  • 2 tbsps lemon juice
  • 1 tbsp coriander powder
  • ½ tbsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • ½ tsp hot chilli powder
  • 1 tsp red food colouring (optional)
Curry Paste
  • 1 tbsp oil, I used sunflower
  • 1 onion, roughly diced
  • 2 cloves of garlic, peeled
  • 20 g ginger
  • 1 red birds eye chilli
  • 4 whole cloves
  • 2 tbsps coriander powder
  • 1 tbsp cumin powder
  • ½ tbsp paprika powder
  • 1 tsp turmeric powder
  • ¼ tsp hot chilli powder
  • 4 fresh tomatoes, roughly diced
Curry
  • 2 bay leaves
  • 1 tbsp garam masala
  • 50 g natural yoghurt
  • 1 tbsp honey
  • 100 ml double cream
  • Wooden skewers, soaked in water before cooking
  • Coriander leaves for serving

  • Blend 50g of the yoghurt with all of the other marinade ingredients until smooth.
  • Mix this with the rest of the yoghurt.
  • Add the chicken and marinade overnight.

Curry paste:

  • Fry the onions in oil with the garlic and ginger until softened.
  • Add the red chilli, cloves, powders and cook for a few minutes before add the diced tomato. Season well with sea salt. Cook for around 10 minutes.
  • Empty into a blender, creating a smooth paste. Set aside until ready to use.

(You can make the curry paste in advance and store in a sealed container in the fridge for up to a week)

Tikka:

  • Skewer the chicken. Keep any extra marinade yoghurt to add to the curry later.
  • Heat a griddle pan with a brush of oil, or cook on the BBQ.
  • Turn and cook until cooked through and also charred on the edges. Set aside whilst you make the sauce.

Curry:

  • Add the curry paste to a pan and cook for a few minutes, add  the bay leaves and 100ml hot water.
  • Keep stirring, add any left over marinade from the tikka, if you haven’t any then add 50g of natural yoghurt.
  • Drizzle in the honey and season with salt and pepper.
  • Add the garam masala and cream and cook for 1 minute more.
  • Serve with the tikka pieces stirred through, add an extra drizzle of cream and sprinkle some coriander leaves on top.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com