Chicken Tikka Masala


Chicken Tikka Masala Curry Recipe

  • 1 cup basmati rice
  • 2 tablespoons Acropolis Classic Olive Oil
  • 400g diced chicken breast
  • 1 finely chopped red onion
  • 3 tablespoons tomato puree
  • 3 finely chopped garlic cloves
  • 1 tablespoon of garam masala
  • 1 teaspoon of chili powder
  • 1 tablespoon of ground turmeric
  • Salt and black pepper
  • 3 tablespoons tomato pasta sauce
  • 1 chicken stock mixture
  • 3/4 cup double cream
  • Coriander leaves (decoration)
  • 1 tablespoon of chopped ginger
  • Naan bread


  1. Cook your rice and set aside for when the curry is made.
  2. Heat Acropolis Classic Olive Oil in a saucepan. Cut chicken and onion into small pieces and add to the saucepan. Sweat onions and cook chicken for 6 minutes until golden.
  3. Add a sprinkle of salt and pepper. Add the garlic, ginger, chili powder, turmeric, tomato puree and garam masala. Cook for a few minutes.
  4. Stir in tomato pasta sauce and chicken stock mixture. Bring to boil and then once boiling reduce the heat to a low temperature. Simmer for 20 minutes to make chicken soft.
  5. Stir in double cream and stir for a few minutes to thicken.
  6. Add coriander for decoration.
  7. Enjoy with naan bread that has been warmed up in the oven or toasted.