Easy Chicken Tikka Masala

  • Cooking Time: 25 minutes
  • Serves: 4
  • Allergens: dairy, wheat

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Probably one of the favourite Indian inspired dishes, chicken tikka masala has a lovely blend of tomatoes with creamy coconut milk. Ballymaloe Original Relish adds an extra layer to the dish, with our blend of tomatoes and spices. It’s a great introduction to fusion food for children too.


  • 500g Boneless and skinless chicken (cut into bite-sized chunks)
  • 50g Butter
  • 250g Onions (sliced)
  • 3 Cloves of garlic (finely chopped)
  • 2 Teaspoon ginger (grated)
  • 1 400g tin of coconut milk
  • 1 400g of Italian chopped tomatoes
  • 2-3 Teaspoons curry powder (we recommend a Tandoori blend)
  • 3 Tablespoons Ballymaloe Original Relish
  • Juice from ½ a lime
  • Salt and pepper
  • Boiled rice (to serve)

Dietary Suitability


  1. Melt the butter in a heavy-bottomed saucepan over a low heat.
  2. Add the onions, garlic and ginger, cover and cook for 8-10 minutes stirring regularly until the onions have softened.
  3. Add the chicken pieces and season with salt and pepper.
  4. Cook for a further 5 minutes, stirring regularly.
  5. Add the tomatoes and curry powder and cook for 5 minutes, before adding the coconut milk.
  6. Bring to the boil and simmer gently for 10 minutes with the lid off; then add the Ballymaloe Original Relish and enough lime juice to taste.
  7. Season to taste and serve with boiled rice.

  • Cooking Time: 25 minutes
  • Serves: 4
  • Skill: easy / medium
  • Allergens: dairy, wheat

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