Chicken Tikka Masala - Tims Dairy

For the Tikka:

What you’ll need:

  • 2 tbsps cumin seeds
  • 2 tbsps coriander seeds
  • 2 cloves
  • 1 tsp black peppercorns
  • 1 inch piece of cinnamon
  • 1/2 tsp turmeric
  • 1 tsp Kashmiri chilli
  • 1/2 tsp hot chilli powder – optional
  • 1/2 tsp fennel seeds
  • 2 heaped tbsps garlic and ginger paste
  • 3 heaped tbsps Tims Dairy Greek style Natural yogurt
  • 500g boneless, skinless chicken thigh fillets cleaned and cut into halves
  • Vegetable oil for greasing

How to do it:

  1. Warm the cumin seeds, coriander seeds, cloves, peppercorns and cinnamon stick in a frying pan or spice warmer over a medium heat. Toast for 5-6 minutes, stirring regularly until toasted – they are ready when they release their beautiful aroma and start popping. Allow to cool then tip everything into a pestle and mortar or electric spice grinder, add the fennel seeds, and grind everything to a fine powder
  2. Spoon 3 teaspoons of this spice mixture into a glass or plastic bowl, (set the rest aside for the sauce) and stir in the garlic & ginger paste and yoghurt. Stir the chicken pieces into the spiced yoghurt and cover with cling film and place in the fridge to marinate for at least 3 hours. Alternatively, transfer to a ziplock bag
  3.  Transfer the marinated chicken thighs onto a lightly greased baking tray and cook on the top shelf of a preheated oven at Fan 230c/electric 220c/Gas Mark 8.  If you are using an air-fryer pre-heat to 170c then roast for 10 mins on each side or until cooked
  4. Roast the chicken until it is cooked on the inside and slightly charred on the outside, turning midway during the cooking process. This will take approximately 20 minutes.
  5. Remove from the oven and set aside

For the Masala sauce:

What you’ll need:

  • 1 tbsp vegetable oil
  • 2 bay leaves
  • 1 large onion chopped
  • 3 tbsps garlic/ginger paste combined
  • 1 tsp turmeric
  • 1 x 400g plum tomatoes chopped
  • 1 tsp Kashmiri chilli
  • 2 tsps spice mix you created for the marinade
  • 2 green chillies – chopped optional
  • 1 tsp dried fenugreek leaves
  • 2 tbsp Tims Dairy Greek style Natural yogurt

How to do it:

1. Heat the oil in a large saucepan and add the bay-leaves and onions and saute until the onions have softened and are golden in colour

2. Add the garlic-ginger paste and the turmeric

3. Stir in the chopped tomatoes and green chillies if using, and saute on a medium heat until the water from the tomato has  evaporated and cooked down and is darker in colour, add the dried fenugreek leaves, rubbing between your palms to release their flavour

4. Add the salt and 2 teaspoons of the spice mixture you made earlier and stir well, cook for a further 3 minutes on a low heat

5. Remove from the heat and add cold water to the sauce, gradually thinning it a little. It should stick to the back of a wooden spoon, and not be too runny – allow to cool

6. Once cooled, blend the sauce using a stick blender or liquidiser until it is smooth and silky. Personally I don’t like it too silky but it is entirely up to you how long you blend it

7. Before serving, stir in the yogurt, stirring well, add the cooked chicken thighs ensuring they are well incorporated into the sauce, turn the heat back on low and allow to warm through

8. Sprinkle on chopped coriander as a garnish before you serve with rice, roti or naan

Watch the recipe and listen to Bee’s wonderful story about her first school disco too here on YouTube.



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