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Chicken Tikka Masala

This rich, creamy chicken tikka masala brings together tender marinated chicken and a gently spiced tomato sauce. Charring the chicken adds that classic takeaway-style depth, while Shemin’s Tikka Paste does all the heavy lifting.

Prep Time

10

Cook Time

30

Serves

4

The star of the show

Gluten free
Shemin's Tikka Curry Paste
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Shemin's Tikka Curry Paste

Shemin’s Tikka Curry Paste is a rich, aromatic Indian-style paste with a warm, rounded flavour and medium heat. Made with fresh garlic, ginger, cumin, coriander, turmeric, fenugreek, and garam masala, it’s beautifully balanced and incredibly versatile. Perfect for creating classic tikka dishes or adding a delicious twist to your favourite recipes.
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Mild Mild
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Gluten free Dairy free
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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking. 

Ingredients

  • 100g Shemin’s Tikka Paste
  • 375ml full fat yoghurt
  • 1 tsp salt (optional)
  • 750g skinless, boneless chicken breasts, cut into strips
  • 2 tbsp oil
  • 1 small onion, thinly sliced
  • 1 tbsp tomato paste
  • 6 cardamom pods, crushed (optional)
  • 1 x 400g can chopped tomatoes
  • 2 small green chillies, split (optional)
  • 200ml water
  • 100ml whipping cream
  • 1 tbsp butter (optional, for richness)
  • ¾ cup fresh coriander, chopped
  • Juice of 1 lime or lemon

To serve:
Steamed basmati rice or warm naan

How to make Chicken Tikka Masala

1. Marinate the chicken

In a bowl, mix the yoghurt, salt and half of the tikka paste.
Add the chicken and coat well. Cover and refrigerate for at least 30 minutes (or overnight for best flavour).

2. Start the sauce

Heat the oil in a large pan over medium heat.
Add the sliced onion and cardamom pods and cook for 5 minutes until softened.

Stir in the remaining tikka paste and tomato paste. Cook for 3 to 4 minutes until fragrant. Add a splash of water if needed.

3. Build the base

Add the chopped tomatoes, chillies and 200ml water.
Bring to a simmer and cook for 8 to 10 minutes until slightly reduced.

4. Finish the sauce

Stir in the cream, butter (if using) and chopped coriander.
Simmer gently for 10 to 15 minutes until the sauce is rich and smooth.

5. Cook the chicken

Preheat the grill to high.
Place the marinated chicken on a lined tray (ideally on a rack) and grill for 6 to 8 minutes on each side until lightly charred.

6. Combine

Cut the chicken into bite-sized pieces and add to the sauce.
Simmer for a few minutes until fully cooked through.

Finish with a squeeze of lime or lemon juice and adjust seasoning to taste.

Tips

Short on time?
Skip the marinade and cook the chicken in a pan instead. You’ll still get great flavour.

Want it richer?
Add an extra knob of butter at the end for a more indulgent finish.

Balance the sauce
If the tomatoes taste slightly sharp, add a small pinch of sugar or honey.

Make it milder or hotter
Leave out the chillies for a milder dish, or add extra for more heat.

Meal prep friendly
The sauce can be made ahead and kept in the fridge for up to 2 days. Reheat and add freshly cooked chicken when ready to serve.

Loved by curry enthusiast globally

tik Verified curry lover

After so many years the quality of your products remains true. Thank you team Shemins!

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tik Verified curry lover

Many thanks as always, going to try out your new Tikka paste, after all these years it will be interesting to taste the difference Cheers, Syd Roberts

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tik Verified curry lover

Have used fora few years now. Love it. Looking forward to trying the tikka curry paste

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tik Verified curry lover

Great service and products thanks

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tik Verified curry lover

Brilliant fantastic selection of everything

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tik Verified curry lover

Love your pastes. We’re not adventurous enough with what we cook. Need to look at your recipe suggestions more

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