Le Kit Tikka Masala

Le Kit Tikka Masala

The restaurant classic can now be made and enjoyed at home with ease. The combination of tandoori spice marinated meat or fish and the mild creamy tomato based sauce is a modern classic, once tasted an immediate delight. Best eaten with rice or naan bread. It can be made with chicken, lamb, or firm fish.

Serves4 Origin India
Preparation 20min +1h to 12h (overnight) Heat rating (Medium)
Cooking 40min Ease (Very easy)
Vegetarian No


1 Indian Tikka Masala Kit
800g-1kg chicken breast, boneless, skinless
2 cartons of plain yogurt
1/2 lemon, juice of
1 large onion
1-2 fresh green chillies (optional)
2cm piece of fresh ginger
2-3 tbsp cooking oil
1 tbsp tomato puree
400g tin tomatoes
4-6 tbp Greek yogurt
2 tbsp cream (optional)
salt of taste


Cut the chicken into 3cm pieces into evenly sliced strips. Place the chicken in a large bowl and sprinkle over the salt and lemon juice, stir thoroughly. Allow to sit for about 10mins, longer is fine.

Blend the tandoori masala pouch 1 with the yogurt and then pour over the chicken, stir thoroughly again, cover with cling film and refrigerate for 1hr or upto 24hrs.

For the sauce:
Put the onions, garlic, ginger and green chillies (if using) in a food processor and finely chop.

Heat a wok or large frying pan with the cooking oil over a medium heat. Add the onion garlic mix to the pan and fry for about 5mins, allowing the onions to soften. Turn down the heat if the onions start to colour too much, you want them to be soft and melting not brown.
Add the spices pouch 2 and cook for a further 1-2mins. Add the tomato paste and stir. Now add the tinned tomatoes stir again and allow to simmer for about 10mins over a medium low heat uncovered. You want the raw tomato flavour to be cooked out completely. Season with salt to taste.

Whilst the sauce is cooking preheat the oven 220-250C. Take the marinated chicken out of the fridge to bring it back up to room temperature. Shake excess yogurt marinade off the chicken pieces and lay them on an oiled baking tray in a single layer. Pop into the oven for about 10-15mins until the chicken is lightly charred at the edges. Remove from the oven and set aside.

To finish your sauce add the pouch 3,stir and simmer for a minute or so. If you want a very smooth sauce you could now put the spiced tomato sauce back into the food processor and process till smooth, but it is by no means necessary.
On a low simmer add a few tablespoons of yogurt at a time into the smooth or textured tomato sauce to incorporate well. Add the cooked chicken to the sauce and continue to simmer for a few minutes until the chicken is heated through. Check the seasoning, add to taste. If the sauce seems too thick add a tablespoon for two of water to loosen. For an extra touch of indulgence add a few spoons of cream for a richer sauce.

Serve with basmati rice, naan bread or parathas, and a green salad.

NB: The chicken can be cooked upto a day ahead and refrigerated as it will needs to be heated through with the sauce

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