The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced.”
Fernand Point, 1941
Here’s a simple chicken curry …a version of the now famous ‘Indian Butter Chicken’. Increase or decrease the spices as you like . This can be made in stages, and also be made in advance, as it tastes better the next day. Remember to reheat this on low heat because of the cream in it.

CHICKEN TIKKA MASALA…An Indian Chicken Curry Recipe (as mild as you like)

Chicken – 1 small/cut into pieces ( or boneless if you prefer) 600-750gms
For Marinade:
Thick yogurt- 3
Oil – 1 tbsp
Lemon juice – of 1 lemon
Garlic – 1 tsp
Ginger -1 tsp
Roasted Cumin Powder – 1 tsp
Garam Masala – 1tsp
Red Chilly Powder – 1/2 tsp (or paprika for colour)
Salt to taste
For Curry :
Onions -2 medium
Garlic- 6 pods
Ginger – 1″ piece
Tomato puree – 200ml (we get 200ml tetrapaks here)
Green chillies – 1-2 / finely chopped
Haldi – 1/4 tsp
Dhania – 2 tsp (coriander powder)
Zeera pdr – 1-2 tsp(roasted cumin powder)
Salt to taste
Juice of 1/2 lime ( 1 tsp)
Butter – 2 tbs
Cream – 2 tbs or more if heart allows/desires!!
Capsicum – 1 small , julienned, very optional!
Fresh Coriander leaves for garnishing


  • Wash and dry chicken pieces. Make tiny slits with a sharp knife to allow the marinade to seep in.
  • Mix the marinade ingredients, and put the chicken pieces into it. Mix in well, and refrigerate for 3-4 hours or overnight.
  • Grill till done and browned…approx 8-10 minutes on either side, turning once. Be sure to place tray underneath to catch the drippings!!
    Meanwhile…for the curry/gravy:
  • Grind onions, garlic and ginger. Put 2 tbs of oil in pan and fry this ground onion masala for 7-10 mins.
  • Now add tomato puree, green chillies, lime juice and dry spices. Fry for 3-5 mins.
  • Simmer and put in butter and cream and simmer, covered for approx 15 mins till oil rises to surface.
  • Now gently slide in chicken pieces and simmer for further 10-15 mins till chicken heated right through with gravy. Adj seasonings etc.
  • If the curry is too thick, add the drippings from the grill tray.
  • Garnish with coriander leaves and cream swirls if desired!

Note: Can use cottage cheese cubes (paneer) instead of chicken for veggie version


  • meeso
    9 years ago

    I absolutely love this dish…I have tried so many different version, yours is one I will have to try very soon…I can’t think of many that have ever turned out bad.

  • Srivalli
    9 years ago

    that looks very nice…thanks for sharing..

  • familiabencomo
    9 years ago

    I am making this for dinner tonight!!! I hope I do it justice…. fingers crossed.

    xoxox Amy

  • Nagesh.MVS
    7 years ago

    that looks very nice…thanks for sharing..
    Work From Home

  • Deeba I have been looking for a great Chicken TIkka Masala, and scrolling through your posts I found yours, and figured that all your recipes are so amazing that I would try it. Are the ingredients you have given for a mild curry. We in South Africa love our curries pretty hot and due to the huge Indian community living here, have taken on curries as part of our culture, so have all the spices at our fingertips which is great.

    • 2 years ago

      Thank you so much Ev. Yes the curry is quite mild by our standards. Even so, maybe you can hold back the red chili powder, and add it towards the end if you like.

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