Home made Chicken Tikka Masala: recipe from Dipna Anand's Beyond Brilliant

Published Wednesday, Oct 8 2014, 19:20 BST  |  By  |  Add comment
Chicken Tikka Masala is one of Britain's favourite dishes and this fabulous recipe from Dipna Anand, who runs cookery courses at her family's Indian restaurant, Brilliant in London's Southall, shows that you can get an authentic flavour at home.

chicken tikka masala by dipna anand

© Jodi Hinds

I was lucky enough to be invited to take part in one of Brilliant's famous cookery courses and I'm extremely proud to say I made this delicious chicken tikka masala from scratch.

dipna anand beyond brilliant cookbook
Yes, it does take some outlay on ingredients - but once you've got the spices you can use them again and again and it's a lot cheaper than a takeaway.

(If you have a local Asian supermarket these are always LOTS cheaper than buying spices and flavourings elsewhere)

Go ahead, give this recipe a try and you'll be amazed at the results. And you'll probably be the most popular person around if you invite family and friends around to try it!

In Dipna's new cookery book, Beyond Brilliant (right), she's made a point of cutting down on the fat and calories we traditionally associate with Indian food and we are big fans of her recipes which really help to demystify the magic of Indian food.


  • Marinade:
  • 750g chicken breast, skinned and cubed
  • 220g low-fat Greek yoghurt
  • 2 tbsp ginger/garlic paste
  • 1 ½ tsp white vinegar
  • ¼ tsp deep orange food colouring powder
  • 6 tbsp vegetable oil
  • 1 ½ tsp salt or to taste
  • Spices (for Marinade)
  • 2 tbsp fenugreek leaves, crushed using the palm of your hands
  • 1 ½ tsp red chilli powder
  • 1 ½ cumin powder
  • Sauce:
  • 500g peeled plum tomatoes, blitzed to a paste
  • 2 medium-sized onions
  • 4 green finger chillies, finely chopped or made into a paste
  • 1 ¼ tsp ginger/garlic paste
  • 6 tbsp chopped fresh coriander
  • 7 tbsp vegetable oil
  • 35g unsalted butter
  • 150ml water
  • 1 tsp salt or to taste
  • Spices (for sauce):
  • 2tsp garam masala
  • 1 ¼ tsp red chilli powder
  • 1 tsp turmeric powder


For the marinade:
1. Pre-heat the oven to 180°C

2. Marinate the diced chicken with the ginger/garlic paste, salt and white vinegar and leave to one side

3. In a separate mixing bowl, whisk together the remaining marination ingredients. Start by whisking the oil and turmeric

4. Add the red chilli powder, cumin powder, food colouring and fenugreek to the bowl and mix well before adding the yoghurt to the spice mixture and once again combining the mixture thoroughly

5. Add your marinated chicken pieces to the yoghurt mixture and use your hands to evenly coat the chicken in the marinade

6. Cover the bowl with cling film and leave the chicken to marinate for about 30 minutes in the refrigerator. You may want to start making the sauce in the meantime. You may also leave to marinate the chicken overnight. This way the chicken absorbs all the flavours in the marinade better

7. Place the marinated chicken pieces onto an oven tray and roast in the oven at 180°C for 25 minutes

8. When the chicken is cooked, remove from the oven and leave to one side

Dipna's Tip: Many chicken tikka masalas are finished off with cream and although the one we serve at the restaurant does not have any cream in, you may want to add some for a richly textured dish

For the sauce:
1. Cook the onions in the oil until golden brown and almost caramelized

2. Add the ginger/garlic paste and green chilli paste to the pan and sauté for one minute or so

3. Add the blended peeled plum tomatoes and cook for two minutes before adding turmeric, red chilli powder, salt and butter

4. Cook the spiced masala sauce for about 20 minutes on a medium heat (add water to the masala as and when needed as it may start to get a little dry)

5. When the masala begins to split and tear apart you will see the oil seep out the edges of the saucepan and will know it's ready
6. When the masala is cooked, remove from the heat and leave to one side

Combining of chicken tikka and masala
1. Add the roasted chicken tikka pieces to the masala and cook the masala with the chicken for 3-4 minutes

2. Add the garam masala to the chicken tikka masala and finish with fresh chopped coriander. Cook for a final 30 seconds

3. Serve and enjoy Britain's favourite curry

Nutrition Information

Serves 4-5

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