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Chicken Tikka Massala


  • 8-10 chicken thighs and drumsticks
  • 6 tbsp tikka masala paste
  • 400g tin chopped tomatoes
  • 150ml natural yoghurt, or cream
  • Salt and pepper
  • Naan or rice for serving
  • 0 : 45

    Pre-heat the BBQ for 2-3 minutes. Season the chicken generously with salt and coarsely ground pepper then add to the BBQ, cooking until golden, turning regularly, approx. 8 minutes per side. Remove from the heat and set aside for later.

    Add the masala paste to the pan and cook for a minute until fragrant then add the tomatoes and simmer on a low heat for about 10 minutes until starting to thicken and reduced. Add the chicken back to the pan and cook for a further 8-10 minutes r until the chicken is cooked through. Turn off the BBQ and then add the yoghurt (or cream) and stir well to combine.

    Serve immediately with rice or naans.