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Aromatic Chicken Tikka Masala

For a Tikka Masala for two that’s just a little bit special, try this recipe using one of our Tikka Masala Paste Pots with a touch of ginger, garlic, honey and fresh coriander.

2 out of 3 Difficulty
2 out of 3 spice levels Medium
40 mins Preparation

Ingredients

Serves 2 people

  1. 3 tbsp oil
  2. 200g diced onion
  3. 1 tsp Cumin seeds
  4. Patak’s Tikka Masala Paste Pot (70g)
  5. 70ml water
  6. 400g Chicken thigh, (deboned, skinless), cut into pieces
  7. 2 tbsp tomato puree
  8. 200g chopped tomatoes
  9. 150ml double Cream 2 tbsp honey

Method

  1. Heat oil in a pan, add diced onions & cumin seeds and cook on a medium heat until soft and golden brown in colour.
  2. Add Pataks Tikka Masala Paste Pot and 70ml water and cook on a medium heat until all the water evaporates.
  3. Add the diced chicken and cook until the chicken is seared & coated in the spices.
  4. Once seared, add the tomato puree and chopped tomatoes, and cook for 15 minutes.
  5. Once chicken is cooked through, add the honey and stir in the cream.
  6. Garnish with coriander and serve with basmati rice & naan bread.
  • Serves 2 people

    1. 3 tbsp oil
    2. 200g diced onion
    3. 1 tsp Cumin seeds
    4. Patak’s Tikka Masala Paste Pot (70g)
    5. 70ml water
    6. 400g Chicken thigh, (deboned, skinless), cut into pieces
    7. 2 tbsp tomato puree
    8. 200g chopped tomatoes
    9. 150ml double Cream 2 tbsp honey

    1. Heat oil in a pan, add diced onions & cumin seeds and cook on a medium heat until soft and golden brown in colour.
    2. Add Pataks Tikka Masala Paste Pot and 70ml water and cook on a medium heat until all the water evaporates.
    3. Add the diced chicken and cook until the chicken is seared & coated in the spices.
    4. Once seared, add the tomato puree and chopped tomatoes, and cook for 15 minutes.
    5. Once chicken is cooked through, add the honey and stir in the cream.
    6. Garnish with coriander and serve with basmati rice & naan bread.