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Chicken Tika Masala





10 medium fresh boneless skinless chicken thighs

500g fat free greek yoghurt

1 tsp chilli powder

2 tsp salt

2 dsrtspn vinegar

juice of 2 whole lemons

2 dsrtspn of tandori masala

1 tsp ground black pepper

3 dsrtspn of garlic/ginger paste

4r dsrtspn of mustard oil



Butter for frying (50g)

1 large onion sliced

1 can condensed tomato soup (campbells)

2 tsp asafoetida

Large bunch corriander chopped divided into 2 batches


Step 1,

Mix all the marinade ingredients together.

score the chicken flesh and add to the marinade and place in the fridge for 2 hours.

place the chicken thighs onto a baking tray ready to grill saving any remaining marinade.


Step 2,

Fry the onions in the butter until just soft, add the asafoetida and stir. Add the tomato soup and the soup can full of water to the onions, add the remaining marinade from the chicken and half the corriander and simmer for 5 minutes and set aside.


Step 3,

Grill the marinated chicken thighs turning regularly until black edges form and the chicken is cooked, when turning the thighs tip all of the juices into the pan of sauce and onions.

once cooked cut the chicken into bit sized pieces and add to the sauce, also add any juice and marinade from the baking tray as this will add great flavour.


Step 4

Bring the pan of curry to a boil and simmer for 5 minutes with the lid on, turn off the heat and add the remaining chopped corriander and stir.