Curries and More
Comments 13

Oh For The Love Of- Chicken Tikka Masala

Food Blogger, Home chef, Mother, Culinary workshop co coordinator and so on…Yes that’s probably the many hats I wear. And not that I’m complaining one bit. I love what I do.

There is no greater joy for me than to experiment in the kitchen and unleash some of my culinary creativity. Now whilst I try and use fresh ingredients as often as I can, there are always some form of left overs that can turn into a delightful and appetizing meals. And that’s what this one’s all about. I have this easy peasy one here that I put together with some left over grilled chicken.

My husband braved the heat last night and managed to fire up the grill and made us some lovely boneless Chicken Tikkas .He grilled an extra batch, that I knew would come handy for a curry of some sorts the next day.

Chicken Tikkas: Boneless marinated chicken usually grilled on a charcoal BBQ.However these cook in a hot oven just as well. Tikkas are usually marinated in yogurt and spices ( I like to use powdered chili, coriander ,cumin and Garam masala along with some ginger and garlic paste)You do get ready spices which are great as well. Shaan Masalas have  a great variety of spices that could be used for this recipe.

It’s interesting to know that the origin of Chicken Tikka masala didn’t originate from India at all. This curry has it’s  roots from the Indian restaurant owners in the UK. A lot of the original Chicken Tikka Masalas use fair amounts of cream. It does add texture and of course tones down the spice as well.

My recipe here is a cream free and healthier version. Go ahead and add it if you like .For the ease of following this recipe I’d like to put it down in two parts. Firstly the making of the Mighty Chicken Tikkas and then how whether fresh or as left over tikkas ,can be made into a glorious and easy Chicken Tikka Masala.

I hope you are having a finger licking day 🙂


  • 400 grams boneless breast ( cubed)
  • 4 tablespoons yogurt
  • 1 1/2 teaspoon chilli powder
  • 1 teaspoon ground pepper
  • 1 teaspoon cumin powder
  • ½ teaspoon garam masala
  • 1 1/2  teaspoon ginger-garlic paste
  • Salt to taste
  • 1 teaspoon oil
  • 1 teaspoon tomato paste
  1. Wash the chicken breast and pat dry.
  2. Cut the chicken into medium bite size cubes.
  3.    Mix all the dry ingredients and ginger – garlic paste into the yogurt.
  4. Add the cubed chicken to the above mixture.
  5. Heat the oven to 200 C.
  6.  Thread the marinated chicken cubes onto wooden skewers and lay them onto a well-greased baking tray.
  7.  Grill for about 15 minutes on one side.
  8. Baste with a little oil.  Now turn the skewers over and grill for another 10 minutes or until cooked.



  • 2 small onions (chopped finely)
  • 2 medium tomatoes (chopped finely)
  • 1 medium green pepper (chopped lengthwise)
  • 1 ½ teaspoons ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon Chili powder
  • 1 teaspoon Garam masala
  • 2 tablespoons yogurt
  • 2 tablespoons vegetable oil


  1. Heat the oil in a cooking pan and temper with cumin seeds.
  2. Next add the onions and fry till they are dark brown in color.
  3. Add all the dry powders and fry for about a minute or till the spices are well combined.
  4. Add the ginger-garlic paste and stir for about a minute.
  5. Now add in the chopped green pepper. Sauté for about 5 minutes or till the peppers are semi done and then add the tomatoes.
  6. Once the tomatoes are cooked whisk in the yogurt and stir for a couple of minutes.
  7. Lastly add the boneless Chicken Tikkas.
  8. Garnish with chopped coriander.
  9. Finally season with some salt.


  1. Hi Tasmeeak…Thanks for the lovely comment and stopping by…You could make up the tikkas a few days ahead and then follow the recipe for the curry…Its quite simpe…Do try it out:))

  2. Jayant says

    My favorite…and combine it with a hot hot tandoori roti or nan…heaven

  3. Hey yes it is very simple to put together…esp if you do up the tikkas much before…or have them as left overs…I love peppers to too…thanks for stopping:))..PS love your blog name,

  4. It was fantastic, Shail! Check out my FB for pics! I improvised by tandooring chicken thigh fillets & chopping them up!;) 20 mins on a hot BBQ grill or a really HOT (200+degrees) oven/grill … easy peasy! Thanks for feeding our family tonight! I have been ordered to make a larger quantity next time:D

  5. Hey Chris…so glad they came out good…Yes will chk your pics too..Thanx for your lovely comment…firing up some more stuff in the kitchen and will post soon…Big hugz to all of you:))

  6. Turning leftovers into new flavourful meals is the mark of a good cook. 🙂 I usually turn tandoori chicken thighs into butter chicken. Your post makes me want to make some chicken tikkas soon.

  7. Indian food is my absolute favourite. Chicken saag is my usual choice and motor paneer. I am seting up an outdoor kitchen next year and growing many herbs, so an Indian menu is on the cards. Thanks for following my blog too.

    • Thank you for taking the time to comment on my blog…Good luck with your outdoor kitchen and herb garden…and happy cooking always:))

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