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Chicken Tikka Masala With Seeded Basmati Red Onion Salsa

Chicken Tikka Masala With Seeded Basmati Red Onion Salsa
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PREP TIME 15 mins
COOK TIME 25 mins
COURSE Main Course



For The Tikka Masala

  • 10 gram Chopped garlic
  • 10 gram Ginger
  • 3 gram Red chili, deseeded, finely chopped
  • 100 gram White onion, finely chopped
  • 120 ml Olive oil
  • 200 ml Greek yogurt
  • 640 gram Chicken breasts, small cubes
  • 20 gram Butter
  • 120 ml Rice vinegar
  • 20 gram Cake flour
  • 500 ml Water
  • 120 ml Red kidney beans
  • 20 ml Lime juice
  • 10 gram Chopped coriander

Spice Mix

  • 3 gram Paprika, fry in some olive oil until it starts to pop
  • 3 gram Fine pepper
  • 3 gram Garam masala
  • 3 gram Whole cumin
  • 5 gram Leaf masala

For The Seeded Basmati

  • 240 gram Rice boiled in salted water & cooled down
  • 60 ml Olive oil
  • 2 gram Coarse salt
  • 2 gram Turmeric
  • 40 gram Cashew nuts, roasted & roughly chopped
  • 40 gram Sunflower seeds, roasted & roughly chopped
  • 40 gram Whole caraway, roasted & roughly chopped
  • 20 gram Coconut flakes, roasted & roughly chopped

For The Red Onion Salsa

  • 80 gram Red onion, finely chopped
  • 80 gram Tomato, finely chopped
  • 10 gram Fresh parsley, finely chopped
  • 10 gram Fresh coriander, finely chopped
  • Pinch of sugar
  • Splash of apple cider vinegar
  • And a few pinches cumin


For The Tikka Masala

  • Combine everything together for the spice mix. Divide in two.
  • Combine half of the spice mixture with chili, garlic, ginger & yogurt in a large bowl.
  • Add chicken to the yogurt mixture & leave to marinade for at least 2 hours.
  • Melt butter in a pan over medium heat. Add onions & the remaining spice mix. Cook for 15 minutes.
  • Sprinkle flour over onions, add tomato puree & water. Stir well & leave to simmer until slightly thickened.
  • Remove from heat & season with salt.
  • Place chicken in in baking tray & roast in the oven until cooked.
  • When the chicken is cooked, add to the sauce together with coconut cream & lime juice.
  • Simmer for a few minutes & then add chopped coriander.

For The Seeded Basmati

  • Heat oil in a large frying pan.
  • Add the rice & toss while toasting for a few minutes.
  • Add the remaining ingredients & stir to combine.

For The Red Onion Salsa

  • Mix all the ingredients together & serve separate
Chefs Tips
When making masala, I generally make two salsas, one plain and another with a few chopped chilies for some extra heat! This is a simple recipe which can be adapted to your liking, add some chilies or any other spices to the masala mix. These leftovers are amazing on a Roti the next day.
Nutritional Information
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