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KEVIN'S KITCHEN Six simple steps to the perfect chicken tikka masala


Kevin's Chicken Tikka Masala

Kevin's Chicken Tikka Masala

Kevin's Chicken Tikka Masala


  • 4 chicken breasts, skin removed
  • 100ml natural yogurt
  • 3 (1+2) tbsp tikka masala spice mix or paste
  • 25g butter or ghee
  • 2 onions, chopped (or 8 shallots, halved)
  • 2 garlic cloves, finely chopped
  • 1cm fresh ginger, chopped
  • 400g tin chopped tomatoes
  • 200ml cream
  • 8 baby potatoes, part-boiled, optional
  • Juice of 1 lime
  • Fresh coriander, to serve


  1. In a bowl, place the chicken breasts with the yogurt and one tablespoon of the tikka masala spice paste. Stir to coat and set aside to marinate for at least 30 minutes (or overnight) in the refrigerator.
  2. Then, in a large saucepan, melt the ghee and add the onion (or shallot) and garlic. Sauté for 2 minutes or until just coloured, then pour in the tomato, 2 tablespoons of tikka masala paste, ginger and cream.
  3. Bring to the boil, then add the chicken and baby potatoes, if using.
  4. Drop the heat to a medium-low temperature, cover and simmer for 20-25 minutes until the chicken is cooked through and the vegetables have softened.
  5. Remove from the heat, season with a little lime juice and sprinkle with some freshly chopped coriander to serve.
  6. This is a great introduction to curry, as it is quite mild. Add a pinch or two of chilli if desired. The potatoes are not in the traditional recipe, but add a little Irish twist!

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