Chicken Tikka Masala

  • Ready in: 3 hours 30 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 404
Chicken Tikka Masala


  • 1 cup yogurt
  • 2 tsp lemon juice
  • 2 tsp cumin, ground
  • ½ tsp ground cinnamon
  • 1½ tsp cayenne pepper
  • 3 tsp SIDS SALT & PEPPER
  • 1 tbsp minced fresh ginger
  • 3 chicken breasts, bite-size pieces
  • 4 long skewers
  • 1 tbsp butter
  • 1 clove garlic, minced
  • 1 jalapeno pepper, fine chopped
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp salt, to taste
  • 200 g can Tuimato Sauce
  • 1 cup heavy cream
  • ¼ cup chopped fresh coriander


  1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, SIDS CRAZY LEMON, ginger and SIDS SALT & PEPPER. Stir in chicken, cover and refrigerate for 2 hours.
    Preheat a grill for high.

    Lightly oil the grill grate. Thread chicken onto skewers then discard marinade. Grill until juices run clear, about 5 minutes on each side.
    Melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh coriander.
    History: One claim recounts how a chef, Ali Ahmed Aslam (proprietor of the Shish Mahal restaurant in the west end of Glasgow), invented chicken tikka masala by improvising a sauce made from yogurt, cream and spices. "A bus driver coming off shift came in and ordered a chicken curry. He sent it back to the waiter saying it's dry. At the time Dad had an ulcer and was enjoying a plate of tomato soup. So he said why not put some tomato soup into the curry with some spices. They sent it back to the table and the bus driver absolutely loved it. He and his friends came back again and again and we put it on the menu."