Classic Chicken Tikka Masala

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperGray pepper




  • 1 jar (400ml) Patak's Tikka Masala Cooking Sauce
  • 2 tbsp vegetable oil
  • 1 medium onion, chopped
  • 1 lb boneless chicken, skinned and cut into 1 inch cubes
  • 14oz can diced or chopped tomatoes
  • 2 tbsp cream (optional)


  1. Heat the oil in a large frying pan. Sauté the onions until translucent.
  2. Stir in the chicken and cook until the meat is sealed.
  3. Shake the jar of Patak's Tikka Masala Cooking Sauce and stir into the meat with the diced tomatoes.
  4. Bring to a boil, cover and simmer for 15 minutes until chicken is cooked through.
  5. Stir in the cream just before serving. Serve over rice with naan bread, chapattis or Patak's pappadums and an assortment of Patak's chutneys, pickles and relishes.