I am not very good at eating particularly spicy food, but I do enjoy a chicken tikka masala. Having been an “out of a jar” kind of girl for many years, when my mother-in-law made a chicken curry for me that was was fresh, and tasty without being too spicy, I simply had to recreate it. This is my version of it which my kids love, and it is a nice introduction into spicy flavoursome food without being over the top.


450 – 500g/3 – 4 chicken breast (or 6-7 skinless boneless chicken thighs)
120ml Greek yogurt mixed with 1 tsp garam masala
3tbsp butter
1 diced onion
1/2 – 1tbsp ginger paste
2tsp garlic paste
1 can chopped tomatoes
1 tbsp garam masala
1/4tsp cayenne pepper
175ml double cream


• Marinade your chicken in the yogurt and garam masala mixture for 30mins before cooking
• Chop your chicken into bite-size pieces, then brown it in a little oil in a large frying pan
• Remove the chicken and set aside, then melt the butter in the same pan
• Gently fry your onion, garlic and ginger for 5 mins until the onion softens
• Then re-add your chicken, plus the tomatoes, garam masala, cayenne pepper and chicken, and simmer for 10mins
• Finally, add the cream, stir well, remove from the heat and serve


I like to serve my curry with garlic naan bread and paprika potatoes (new potatoes that have been halved, sprayed with fry light or drizzled with oil, and liberally sprinkled with salt, pepper and plenty of paprika. Not to much salt for the little ones though.)

You can always lose the cayenne pepper for less heat, or add more if you’re want to turn the heat up.

You can also use this recipe to introduce other meats such as lamb, but you may need to adjust the cooking times for other meats. Let me know how they turn out if you do!


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