Chicken tikka masala (Marc Fosh)

Chicken tikka masala (Marc Fosh)

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  • Serves: Up to 4 people

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Marc Fosh's chicken tikka masalaMarc Fosh's chicken tikka masala


Serves: 4
Preparation time: 25 mins
Cooking time: 15 mins


1. For the tikka masala paste, place all the ingredients in the Braun Multiquick's hand blender chopper accessory and pulse on a high speed until it forms a paste.

2. Heat the olive oil in a heavy bottomed saucepan on a high heat and fry the chicken pieces on both sides until browned.

3. Add the onion and the garlic and fry over a high heat for 30 seconds. Add the tikka masala paste and the cream and stir well.

4. Cook the chicken for a further 3 minutes until cooked all the way through. Add the yoghurt and reduce heat to low until simmering. Stir in the lemon juice and chopped coriander and serve with some basmati rice and a fresh salad.

Marc Fosh’s tip

The tikka masala paste can be used for up to two weeks after making it – just keep it in an airtight jar in the fridge.

This recipe was prepared using the Braun Multiquick hand blender with its chopper accessory.


• 4 skinless chicken breasts, cut into large cubes
• 100ml single cream
• 100ml natural yoghurt
• 2 tbsp fresh coriander, chopped
• 1 medium onion, chopped
• 2 garlic cloves, crushed
• Juice of 1⁄2 lemon
• 2 tbsp olive oil

Ingredients tikka masala paste

• 1tsp cumin seeds
• 1tsp coriander seeds
• 1tsp cayenne pepper
• 1tsp paprika
• 2 tsp garam masala
• 1tsp turmeric
• 4cm piece of peeled, fresh ginger
• 1tsp salt
• 2 tbsp tomato paste

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