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Chicken Tikka Masala

Chicken Tikka Masala

Britain's National Dish; whether it's a birthday, family party or you're supporting your favourite team, celebrate with our national dish.

  • 6 cloves garlic
  • 80g fresh ginger
  • 2 tbsp. ground turmeric
  • 4 tsp. garam masala
  • 4 tsp. ground coriander
  • 4 tsp. ground cumin
  • 3kg skinless and boneless chicken legs
  • 60g vegetable oil
  • 2 white onion
  • 50g tomato paste
  • 8 cardamom pods, crushed
  • 1 tsp. chilli flakes
  • 2 400g tin chopped tomatoes
  • 600ml double cream
  • 1 bunch fresh coriander, chopped


Serves 8-10

  1. Take half the spices and combine in a bowl, cut the chicken into 2-3 cm pieces and add to the bowl, mix well, cover and put in the fridge to marinate for 2 hours.

  2. Finely dice the garlic and onions, peel and finely grate the ginger.

  3. Select the steam function, add the oil and close the lid. After 4 – 5 minutes add the onion, garlic and ginger, close the lid and cook for 8-9 minutes stirring on regular occasions.

  4. Add the rest of the spices and cook for a further 8-9 minutes stirring on regular occasions. Add the tomato puree, cook for a further 1-2 minutes.

  5. Press the cancel button to re-set and then select the stew function, add the cream, chilli flakes and cardamom pods, cook for 35 minutes.

  6. Add the chicken, stir and cook until the setting finishes. Check the chicken is cooked through before serving.

Serve with rice and naan bread.