This is my alternative.

The chicken is lightly marinated to keep the breast meat beautifully soft and succulent, with just enough seasoning to give it flavour without turning it into tikka.

A little yoghurt, oil, garlic, ginger and gentle seasoning helps protect the chicken as it cooks, while the high heat of the air fryer gives the pieces a little colour around the edges without drying them out.

It’s perfect for milder curries such as Korma, Pasanda, Butter Chicken and other creamy dishes where you want the flavour of the finished curry to remain the star.

Cook the chicken separately, then add it to your curry towards the end of cooking. This keeps the pieces tender and juicy rather than simmering the chicken breast in the sauce until it becomes dry.

You can cook it in an air fryer, under a hot grill, on the BBQ or in a tandoor.

For stronger curries where you want that distinctive restaurant-style tikka flavour, stick with my Chicken Tikka Marinade. For everything else, this has become my go-to way of preparing chicken breast for curry.

Coconut milk powder substitute: If using a can do not mix or shake, drain off the water then use 2-3 tbsp of the remaining coconut cream. If using coconut cream block (the hard stuff) use 40g

Gritty almonds: Sometimes people say almond powder appears grainy in dishes, either:
– soak in a little boiling water for 30 mins before use
– add 50ml more water to the curry and cook for longer
– or my preference sieve before use and use the finer sieved pieces

Restaurants normally sauté the onions first until they begin to soften and go golden, add the garlic, ginger and spices and sauté for a further few minutes before adding this and all the other ingredients. It’s then cooked down for hours before blending to a smooth “gravy” the consistency of milk.

This method used the same ingredients but is a simple chop up, chuck in and chill out version for the slow cooker. Feel free to add the oil, onions, garlic and spices in the bottom first on high to sauté for a while first if you prefer before adding all the other ingredients.

Related videos:
Soft, bubbly yeast free naan recipe https://youtu.be/Kk1L22jMIY8
Naan Pillow https://youtu.be/li7dson59t0

Related videos:
Soft, bubbly yeast free naan recipe https://youtu.be/Kk1L22jMIY8
Is your Baking Powder destroying your naan? https://youtu.be/QyBWKs65r6U

Elevate your dining experience with these soft, flavourful naans that add the perfect touch to any meal and master the art of creating authentic naan bread from scratch, no yeast required.

Explore the soft fluffy textures that make my homemade naan a standout choice. Elevate your culinary skills and savour the satisfaction of serving up irresistibly delicious naan bread every time. Don’t waste another minute, get cooking and experience the magic of my yeast-free Indian naan bread today!

The dough for this recipe can be made in advance and stored, covered in a refrigerator for up to 3 days before cooking. It makes 10 large naans but you can increase/decrease proportionally to make as many or few as you like

As this dough needs to rest a while once mixed I suggest making this in the morning, ready for cooking in the evening?

Original recipe by Chris Johnson (also known as ‘H4ppyChris’)

This maximum flavour, succulently moist pre-cooked chicken is perfect made in a air fryer, BBQ, grill or and even my homemade tandoor.

You don’t need a tandoor oven, bread machine, or any other special equipment to make these naan. A cast iron skillet or frying pan will allow the naan to puff up nicely. As for mixing the dough, a stand mixer will make the kneading easier, but you can just as easily use your hands.

For a vegan version use dairy-free Greek yogurt and gluten-free self-rising flour.

Fancy making your own tandoor? Then you need to see this Home made tandoor | How to build a tandoor oven at home for under £50 | DIY Tandoor Oven

The Indian restaurant curry base or base gravy is one of the main ingredients used by most British Indian Restaurant (BIR) chefs and it allows them to create most curries in a matter of minutes.

Indulge in the sublime fusion of flavours with my creamy Chicken Tikka Masala—a quintessential dish that has become a symbol of comfort and delight in the realm of UK-Indian cuisine. Born from the creative marriage of smoky grilled chicken and a velvety tomato-based sauce, this iconic curry is sure to captivate your senses.

In this recipe, succulent pieces of chicken marinate in a blend of cream, ginger, garlic, and a medley of aromatic spices such as cumin, coriander, and turmeric. The marinated chicken is then charred to perfection, infusing it with a tantalizing smokiness that forms the foundation of this beloved dish.

The pièce de resistance of my Chicken Tikka Masala is the luscious tomato and cream-based sauce. Enriched with fenugreek leaves, garam masala, and a touch of cream, the sauce creates a harmonious balance of sweet, savoury, and mildly spicy flavours. This velvety concoction not only coats the succulent chicken pieces but also beckons you to dip your naan bread or scoop up fragrant basmati rice in its rich embrace.

Serve my creamy Chicken Tikka Masala as a centrepiece for a heart-warming meal, inviting your guests to savour the luxurious textures and layers of flavour. This dish is a culinary masterpiece that embodies the spirit of creativity and innovation within the realm of UK-Indian cuisine, providing a delightful journey for your palate.

Prepare to be enchanted by the irresistible allure of my Chicken Tikka Masala—a dish that transcends cultural boundaries and stands as a testament to the delicious possibilities that arise from the interplay of tradition and innovation in the world of gastronomy.

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Elevate your dining experience with my Fragrant Basmati Pilau Rice, a side dish that serves as the perfect canvas for the aromatic and exotic flavours of Indian cuisine. Delicately spiced and infused with fragrant herbs, this pilau rice is a culinary journey in every grain.

In this recipe, long-grain Basmati rice is gently sautéed in a medley of aromatic spices such as cumin, cardamom, and cloves. The fragrance of the spices permeates the rice, creating a symphony of flavours that is both subtle and enchanting. The result is a pilau rice that stands as a testament to the art of perfecting each individual grain.

The addition of fragrant herbs imparts a burst of freshness to my Fragrant Basmati Pilau Rice. This aromatic blend not only complements the spices but also adds a vibrant visual appeal to the dish.

Serve this fragrant pilau rice alongside your favourite Indian curries or grilled meats to create a harmonious and satisfying meal. The Fragrant Basmati Pilau Rice is the ideal accompaniment, enhancing the overall dining experience with its exquisite aroma and refined flavours.

Prepare to be enchanted by the aromatic symphony of my Fragrant Basmati Pilau Rice, a dish that transforms a humble side into a culinary masterpiece, providing a fragrant and flavourful journey that captivates the senses.

Embark on a culinary journey through the rich tapestry of Indian flavours with our Spicy Chicken Korma. Hailing from the Indian subcontinent, this dish is a harmonious blend of aromatic spices and creamy textures, offering a luxurious dining experience that perfectly captures the essence of traditional UK-Indian cuisine.

In this recipe, succulent chicken pieces are marinated in a medley of spices, including turmeric, cumin, coriander, and garam masala. The marinated chicken is then slow-cooked to perfection, allowing the spices to infuse the meat with their rich and robust flavours.

The true magic of our Spicy Chicken Korma lies in the velvety coconut milk and yogurt-based sauce. Delicately spiced with cardamom, cloves, and cinnamon, the sauce envelops the chicken in a luscious, creamy embrace. This mild yet flavourful curry is a testament to the art of balancing spices, resulting in a dish that is both comforting and exotic.

Serve the Spicy Chicken Korma with fragrant basmati rice or naan bread, allowing each mouthful to transport you to a world of indulgence. The subtle heat of the spices and the richness of the creamy sauce make this dish a perfect choice for those seeking a decadent and satisfying culinary experience.

Prepare to be swept away by the enticing aromas and exquisite flavours of our Spicy Chicken Korma, a dish that embodies the spirit of traditional UK-Indian cuisine and promises a delightful gastronomic adventure for your palate.

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Immerse yourself in the delightful fusion of flavours with my Chicken Dopiaza, a dish that combines the richness of succulent chicken with a double the dose of onions. Rooted in the culinary traditions of India, this recipe promises a symphony of tastes that will captivate your palate.

Tender chicken pieces enveloped in a velvety sauce crafted from a blend of aromatic spices, and caramelized onions. The caramelized onions contribute a sweet depth that balances the tanginess.

The unique twist in my Chicken Dopiaza lies in the double onion treatment. Sautéed onions in the sauce bring a rich sweetness, while additional air fried petals of onion are added last, providing a crisp texture that elevates each mouthful. This dual onion approach creates a dynamic interplay of flavours and textures, making every bite a harmonious delight.

This dish is an exploration of contrasts, offering a perfect balance of tangy, and sweet notes that showcase the culinary diversity of India.

Prepare to embark on a flavourful journey with my Chicken Dopiaza, a dish that marries tradition with innovation, creating a culinary experience that is both comforting and intriguing.

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Discover the joy of indulging in homemade goodness with my Yeast-Free Indian Naan Bread recipe.

The dough for this recipe can be made in advance and stored, covered in a refrigerator for up to 3 days or frozen before cooking. It makes 6 large naans but you can increase/decrease proportionally to make as many or few as you like

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If you’ve made Tikka Masala before and it’s been gritty or grainy it’s most likely because you’ve not soaked your ground almonds to help them turn to mush. Simply add a few tablespoons of water to them about 30 minutes before cooking and they will mush down lovely during cooking. Alternatively you could also use almond flour.

Check the balls are cooked properly before you remove from the oil. The one on the left was after 5 minutes and still uncooked in the middle. The one on the right was after 10 minutes at 150 celcius and is perfect.

For this recipe you’ll need to have some of my pilau rice which can be found at https://thecurrykid.co.uk/recipe/fragrant-basmati-pilau-rice-from-scratch-british-indian-restaurant-bir-style/

If you are looking for my traditional bright red tikka masala you can find it here: https://youtu.be/nyg5m75qTGA

If you’ve made Tikka Masala before and it’s been gritty or grainy it’s most likely because you’ve not soaked your ground almonds to help them turn to mush. Simply add a few tablespoons of water to them about 30 minutes before cooking and they will mush down lovely during cooking. Alternatively you could also use almond flour.

If you are looking for my colour free tikka masala you can find it here: https://youtu.be/U2z9a-bhLQE

If you’ve made Tikka Masala before and it’s been gritty or grainy it’s most likely because you’ve not soaked your ground almonds to help them turn to mush. Simply add a few tablespoons of water to them about 30 minutes before cooking and they will mush down lovely during cooking. Alternatively you could also use almond flour.

Make the naan dough using my recipe available at https://thecurrykid.co.uk/recipe/naan-bread/

The naan in the left of this picture uses my peshwari naan dry mix whilst the naan on the bottom right uses my peshwari naan paste

You may be interested to know that you can continue to cook for a further 2-4 minutes after the 2nd foaming to create “brown butter ghee” which is a fantastic caramelized clarified butter great for baking and sweeter dishes.

When stirring, try not to stir the bottom of the pan as all the milk fats and additives will settle to bottom of pan and stick

The following pre-prepared items are used in this dish:

• Cashew paste
• Pre-cooked lamb

The following pre-prepared items are used in this dish:

• Curry base
• Cashew paste
• Pre-cooked lamb

It quickly adds a creamy texture to a variety of dishes. Perfect for people who are looking to reduce their dairy intake. Simply exchange cream with cashew paste and you will have a great recipe that is dairy free and tastes just as good.

Use it in so many ways, simply add less or more water for a whipped cream consistency right through to cashew milk

NOTE: Lemon juice will make softer, creamier paneer, vinegar will give you a firmer block of paneer.

Searing each side will help your paneer retain its shape when added to your favourite dish.

In a hurry and have base gravy prepared? Why not try our identical Korma (made with Base Gravy) version

This dish is traditionally served very red but this is for appearance only. you can omit the colouring completely or substitute it for Kashmiri chilli powder or beetroot powder.

As strange as it sounds it’s one of the most common questions I’m asked. Just how do you cook basmati rice so it’s fluffy and the grains do not stick.

The main reason rice turns out sticky are:

1. It’s not soaked long enough
2. It’s not rinsed clear enough
3. It’s overcooked

The actual cook time of EVERY rice will vary but after soaking and rinsing  you should be looking at a cooking time of 3-5 minutes max.

A newer version of this page exists at https://thecurrykid.co.uk/?s=tikka%20masala

A newer version of this page exists at https://thecurrykid.co.uk/?s=tikka%20masala

This recipe requires Base Gravy. Make some first or use our identical Korma (made without Base Gravy) version.

New Video:

Old Video:

This dish is traditionally served very red but this is for appearance only. you can omit the colouring completely or substitute it for Kashmiri chilli powder or beetroot powder.