Chicken tikka masala

Cook Book
Cook Book

  • Preparation: 10’
  • Cooking: 45’
  • Total time: 55’


  • 125 g full-cream yoghurt
  • 2 tbsp garam masala (spice mix)
  • 1 tbsp paprika powder
  • pepper
  • salt
  • juice of 1 lemon
  • 2 chicken fillets, cut into thick slices
  • 2 chicken thighs, skin and bone removed, cut into strips
  • 5 cm ginger, peeled and roughly chopped
  • 3 shallots, peeled, cut into 4
  • 100 g cashew nuts
  • 4 garlic cloves, peeled
  • Handful fresh coriander
  • 400 g coconut milk
  • 2 tbsp tomato paste
  • 1 tbsp sambal oelek (ground chilli sambal)
  • 1 tbsp cumin
  • 1 cube chicken stock

Step 1

Mix the garam masala, paprika powder, pepper and salt and lemon juice into the yoghurt. Add the chicken to the yoghurt mixture in a dish. Stir well, cover and leave to marinate in the fridge for 2 hours.

Step 2

Insert the 'MultiBlade' into the bowl. Add the ginger, shallots, cashew nuts, garlic and coriander. Close the lid. Press Pulse for 5 seconds. Open and scrape down.

Step 3

Replace the 'MultiBlade' with the 'StirAssist'. Remove the chicken from the dish and discard any remaining marinade. Add the chicken, coconut milk, tomato puree, sambal oelek, cumin and stock to the bowl. Close the lid but remove the measuring cup. Select STEW P2 and press Start to confirm. Serve hot.


Delicious with steamed basmati rice and mango chutney (see recipe).