Chicken tikka masala

Chicken tikka masala is our favorite indian dish! We tried a homemade version from Chef Vikas Khanna recipe but with some adjustments à la D&P. We don't use the red coloring, we tried once and we think it is not necessary. You can check out the chef recipe by clicking on his name and our version is just here:


- 4 chicken breasts

For the marinade:

- 2 garlic cloves

- 1/2 thumb fresh ginger

- 1tsp chili powder (if you don't have the mix, same amount of  cumin, paprika, coriandrer, origano and garlic)

- 1tsp ground coriander

- 1 greec yogurt

- The juice of 1 lime + zest

- 1 handful cashew

- Some fresh coriander

For the sauce

- 1/2 thum fresh ginger

- 2 garlic cloves

- 24oz tomato pulp

- 6fl oz cream fleurette (light cream)

- 1tsp garam masala spices

- 1 pinch turmeric

- 1 pinch Cayenne pepper


- Combine together all the ingredient for the marinade with the chicken breast. Cover and set aside in the fridge for about 3-4hours.

-Grill the chicken and set aside (the chicken is not entirely cooked but the sides are caramelized)

-In a pan, stir fry the ginger, the garlic with some olive oil. then add the tomato pulp.

- Cut the chicken in bites size.

-Add the cream and the spices: garam masala, Cayenne pepper, turmeric, salt.

- Finally, add the chicken and simmer until the chicken is cooked.

We grilled the rest of the chicken in the oven with some olive oil, salt, fennel seeds, mustard seeds, cumin, garlic, ginger and lime!

Bon appétit!