Dualit Product Recipe

Chicken Tikka Masala

A Chicken Tikka Masala is one of the UK’s favourite dishes and it's no surprise when it tastes so good. Try our recipe at home for a fakeaway the whole family will enjoy!
Serves: 4 Preparation Time: 2 hours 30 minutes Cooking Time: 40 minutes

There are a lot of ingredients and cooking involved with this curry but it is worth it! You could save time by using ingredients from a jar such as garlic and ginger puree.

Ingredients (for the Chicken Tikka)

  • 700g of skinless chicken breasts (cut into cubes)
  • Juice from 1 lemon
  • 1 tsp of salt
  • Pinch of saffron
  • 1 tbsp of milk (heated)
  • 1 tsp of sugar
  • 125g yogurt
  • 100ml single cream
  • 5 large garlic cloves (pulped)
  • 5cm of ginger
  • 1/2 tsp of ground turmeric
  • 1 tsp garam masala
  • 2 tsp of gram flour or cornflour
  • 1/2 tsp of chilli powder
  • 1/2 tsp of ground coriander
  • 1/2 tsp of ground cumin
  • 1 tbsp of coriander leaves
Ingredients (for the Masala sauce)
  • 50g ground almonds
  • 1 medium onion (finely chopped)
  • 40g unsalted butter
  • 1/2 tsp of ground cumin
  • 1/2 tsp of ground coriander
  • 225 ml of single cream
  • 226 ml of chicken stock
  • 1-2 green chillies (deseed if you don't want it too hot)
  • 1 tbsp of tomato puree
  • Salt and pepper to taste
  • 2 tbsp finely chopped coriander


For the Chicken Tikka

  • Place the chicken, salt and lemon juice in a large bowl and mix well. Leave to marinade for 20 minutes.
  • Whilst the chicken is marinating, put the saffron in the hot milk and leave to soak for the same time.
  • Using the Hand Blender chopper, finely chop the coriander.
  • In another bowl, blend with a Hand Blender all the ingredients for the tikka marinade (including the saffron strained milk).
  • Pour this mixture over the chicken, making sure the chicken is well coated.
  • Cover and leave for a minimum of 2 hours but preferably overnight.

For the Masala sauce

  • Mince the onion in the Hand Blender chopper.
  • In a frying pan melt the butter and fry the onions until translucent, then add the chillies.
  • Next add the spices and cook for 1 minute.
  • Add the rest of the ingredients to the frying pan.
  • Bring to a simmer and cook on a very low heat for 10 minutes, stirring occasionally.
  • Take off the heat and keep warm.
  • Preheat the grill to high and line a grill pan with foil.
  • Take the chicken out of the marinade and place in the grill pan.
  • Grill the chicken until it is cooked and slightly charred, turning the chicken over frequently.
  • Add the cooked chicken to the Masala sauce and simmer gently for about 5 minutes.
  • Stir in the rest of the coriander leaves.
  • Remove from the heat and serve with rice and naan bread.


This delicious fakeaway curry has been made using Dualit's versatile Hand Blender.

Join our online community

If you have followed our recipes or baked with a Dualit product, we would love to see your creations! Share your photos with us on Instagram, Twitter or Facebook, tag us in your posts and use the hashtag #BetterWith Dualit.