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Chicken Tikka Masala

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Serves 6



  • 2kg Boneless, skinless, chicken thighs
  • 8g Grated ginger
  • 400g Greek yogurt
  • 4g Tumeric
  • 4g Paprika
  • 4g Ground cumin
  • 4g Garam masala
  • 10g Salt
  • 4g Ground coriander
  • 4g Chilli powder
  • 5g Minced garlic


  • 10g Vegetable oil
  • 150g Brown onion, thinly sliced
  • 4g Garam Masala
  • 10g Tomatoes, tinned and chopped
  • 15g Grated ginger
  • 5g Grated garlic
  • 4g Ground coriander
  • 4g Tumeric
  • 5g Ground cumin
  • 4 Cardamon pods
  • 200g Greek yogurt
  • 350ml Chicken stock
  • Salt, to taste
  • Chopped Coriander, to taste



  1. Cut chicken thighs into halves
  2. Add all ingredients into a large bowl and mix the chicken thoroughly in the yogurt mix. Leave to marinade in the fridge for a minimum of 1.5 hours, preferably over night
  3. Add chicken to skewer sticks and reserve for cooking on grill


  1. Take the onions, garlic and ginger and make a paste, using a hand blender or similar if available.
  2. Pour the 4 tablespoons of oil into a large pan (the Aquaforno paella pan is ideal for this) and set it over a medium-high heat. When the oil is hot, add the paste and cardamom pods. Stir and cookout until the smells start to become really fragrant.
  3. Add the ground coriander, turmeric, chilli powder, paprika and garam masala. Stir in a tablespoon of the yoghurt until it is absorbed. Add the remaining yoghurt in this way, a tablespoon at a time.
  4. Add the tomatoes and fry for a few minutes, or until they have broken down to a pulp.
  5. Add the stock a generous pinch of salt, bring to a simmer but don’t boil. Reduce the heat to low, and simmer gently for 10 minutes. The sauce should turn thick.
  6. Whilst the sauce is simmering, heat the grill to a high temperature in the compartment nearest to the fire.
  7. Grill the chicken for six minutes on each side, or until lightly browned, cooked through and charred in places.
  8. Add the cooked chicken to the sauce, add salt to taste, garnish with the fresh coriander and serve.

Written by : Chelsia

Aquaforno II

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