This recipe started out from a demonstration of curry making that I gave to a meeting of Yorkshire Ladies many years ago. It was inspired by recipe ideas from Pat Chapman of The Curry Club and has evolved out of that. It is essentially a two stage recipe that involves making spiced chicken and then a mildly curried tomato sauce. Also, do not be daunted by the long list of spices as you can short cut them out by using prepared curry powders per the first tip at the end of the recipe.
Try and use individual spices and build up the flavours, but you can use bought in tandoori mix for the chicken marinade and tikka curry powder for the main tikka sauce and simply replace these for the spices.
This is a fairly mild version of chicken tikka which is designed to be child friendly. To change the heat level to your tastes, simply increase or decrease the amount of fresh chilli added into the marinade and/or tikka masala sauce. However, remember chicken tikka is not meant to be hot, but just right for normal British taste buds.
Lovely! I have made this a few times, and have made a couple of slight changes. I use an extra chilli in the sauce for a little more heat, and added 1 tablespoon ground almonds to the sauce spice mix. I swapped the soup for a 165ml can of coconut milk, and added a tablespoon of tomato puree. - 28 May 2013
Gorgeous dish. Everyone who tasted it loves it. Couple of slight changes. Wee bit extra chilli & swapped the ketchup for tomato purée. - 25 Mar 2014
absolutely scrumptious! - 20 Mar 2012