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Quicker tikka masala recipe

A cheat version that tastes just as good!

November 2025

There’s no doubt that my original Chicken Tikka Masala recipe was my most loved recipe on The Homo Post. I still make it all the time and I know others do too!

 

The original version is great for when you’re throwing a dinner party and want to go the extra mile to impress your guests. But it’s a lot of work to make the tandoori style chicken to go in it.

 

For this reason, I developed a quicker ‘cheat’ version that tastes just as delicious but removes all of the faff of the tandoori style chicken.

 

Give it a try and let me know what you think!

Quick Chicken Tikka Masala Recipe

Serves 5

Equipment

  • Blender/food processor

  • 2 x Large saucepan with lid

Ingredients

The Chicken Tikka

  • 1.2kg Chicken breast, Sliced

  • 2 tsp Salt

  • 1 tsp Pepper

  • 2 tsp Ground cumin

  • 2 tsp Garam masala

  • 2 tsp Paprika

  • 1 tsp Tumeric

  • 1 tsp Ground coriander 

The Masala Sauce

  • 1 large Onion, Chopped

  • 1 tbsp Ginger

  • 4 cloves Garlic

  • 1.5 tbsp Vegetable oil

  • 3 tsp Salt

  • 1 tsp Pepper 

  • 1 tsp Ground cumin

  • 1 tsp Garam masala

  • 1 tsp Paprika

  • 1 tsp Turmeric

  • 1 tsp Ground coriander

  • 1 tsp Chilli powder

  • 20g Fresh coriander, Chopped

  • 1/2 tbsp Tomato puree

  • 500g Tomato passata

  • 200ml Water

  • 2 tbsp Granulated sweetener

  • 1 tbsp Lemon juice

  • 400g Heavy cream

  • Fresh coriander leaves for garnish

Preparation

  1. Blend the onion, garlic and ginger together and set to one side

  2. Prepare a cup of the chicken tikka spices and mix them together

  3. Prepare a bowl with the chopped coriander and the masala sauce spices

  4. Prepare a bowl of the wet ingredients for the masala: tomato puree, tomato passata, sweetener, lemon juice and water.

Method

The Chicken Tikka

  1. Heat the oil in the large pan. Slice the chicken into bite-sized cubes and add to the pan to cook slowly as you cut the rest. Shake some of the spice mix from the cup over the chicken as you put it in the pan.

  2. Let it simmer on a low heat until the sauce is done. You want all of the water to evaporate before you pour the sauce into it.

The Masala Sauce

  1. Heat the oil in a large pot over medium heat, then sauté the onion, garlic and ginger mix until tender but not browned

  2. Add the masala spices bowl and stir constantly for about 30 seconds, until the spices are fragrant

  3. Stir in the prepared wet ingredients and simmer for about 5 minutes

  4. Pour in the cream and blend the sauce with a hand blade to smoothen it out and mix the flavours

  5. Pour the sauce over the chicken in the big pan, stir it in and simmer with the lid on, on a very low heat for another 5-10 minutes.

  6. Simmer again with the lid off if you want to thicken it up a bit.

  7. Garnish with coriander and serve over rice or with naan bread (or both!)

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