Tikka Masala (heat 2/10)

Tikka Masala (heat 2/10)
Serves: 4-6

We felt this had to be in our repertoire, and it has been a hit, presumably because it's quite a safe option! The blend is excellent for bbq marinades, mixed with yoghurt and lemon juice (see our BBQ section). Or see our Chicken Chilli Masala recipe for a much hotter version! (40g net) NB contains mustard. 


  • 1 packet tikka masala spice mix (recipe card included)
  • 3 tbsp vegetable oil
  • 700g/1.5lbs chicken cut into strips, or large prawns
  • Juice of half lemon (1-2 tbsp)
  • 300ml/1/2 pint ‘secret sauce
  • 1 can chopped tomatoes
  • 2 tbsp thick yoghurt or crème fraiche
  • Handful fresh coriander, chopped, to serve


  1. Mix half the spices with 1 tbsp oil and the lemon juice, add the chicken or prawns and leave to marinade for an hour or longer.
  2. Heat 1 tbsp oil and fry the remaining spices until fragrant, then add the ‘secret sauce’ and tomatoes and simmer for about an hour. 
  3. Briefly fry the chicken separately in the remaining oil, then add this or the prawns to the sauce ten minutes before serving.
  4. Add the yoghurt or crème fraiche, and cook until the flavours have been absorbed (about 10 minutes).
  5. Serve with rice and flatbreads and scattered with the coriander.

Cook's Notes

  1. If you are cooking this on its own you do not need the ‘secret sauce’; instead you can gently fry a finely chopped onion, add the spices, 2 cloves chopped garlic and a can of chopped tomatoes.

Send Us Your Comments

Subtract 12 from 77?