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sobhna's chicken tikka masala recipe


Serves 4

  • 2-3 tablespoons oil

  • 2 cardamom split open

  • 1 medium onion diced finely

  • 2-3 tablespoons of diced tomatoes

  • Leftover chicken tikka marinade

  • 1 tablespoon authentic original curry paste

  • 0.75 tablespoon tomato puree

  • 2 tablespoons cream

  • 30g butter

  • 590g pre-cooked chicken tikka

  • 0.5 tablespoon garam masala

  • Chopped coriander to garnish


  1. Heat 2-3 tablespoon of oil in a pan, adding the cardamoms and diced onion. Sauté until the onions are golden brown before stirring in diced tinned tomatoes, stirring on a high heat for 3-4 minutes.

  2. Take the leftover chicken tikka marinade, adding curry paste and approx. 5-6 tablespoons of hot water. Add this mix to the pan, continuously stirring so that it doesn’t stick to the base of the pan (add more water if you find this happening). Reduce the heat to low-medium.

  3. Stir in three quarters of a tablespoon of tomato puree. Once you see the oil sizzling on the edges of the pan (approx 4-5 minutes) stir in half a cup of hot water.

  4. Increase the heat until the sauce is simmering, before stirring in cream and butter.

  5. The sauce is ready for the chicken tikka to be added now.

  6. Let it simmer for 2-3 minutes on high heat before adding garam masala.

  7. Take off the heat, add chopped coriander before serving with warm roti or naan and rice. Enjoy!

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