Homemade tikka masala with chicken and lentils

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There is a lot of confusion about the provenance and origin of this popular curry. It is an Indian dish that is said to have originated in Great Britain when a customer found the chicken pieces (tikka) too dry and the cook added a spicy tomato sauce (masala) to it .

Whatever its origin, tikka masala is one of my favorite curries! It is soft, creamy and not spicy and resembles butter chicken. And now (for the first time!) I made it myself, and it turned out really well. I used to make it from a pack before, but now I know that you can also easily make it yourself. You don’t need any complicated ingredients at all, only the garam masala spices are indispensable, but they are widely available in the supermarket.

First, you make a kind of curry paste yourself in a minute, which you partially use in combination with yogurt to marinate the chicken. This makes the meat extra tender and tasty. Use the other half in the sauce together with the diced tomatoes. To make the curry extra nutritious and filling, I added lentils from HAK . You can sprinkle it from the stand-up pouch into the curry at the end. Also if you want to make the tikka masala without chicken, lentils are a good substitute or try chickpeas or pieces of sweet potato.

To complete the tikka masala I served it with rice and naan bread. But you can also eat a nice fresh salad with it. As a garnish I chose coriander to give the curry a fresh and authentic Indian taste. But you can also use parsley if you don’t like coriander. And the almond provides a nice crunch. In short, a delicious meal that is perfectly balanced and will appeal to everyone. It is also tasty the next day (maybe even tastier), just heat it up and you’re done!

Recipe tikka masala with chicken



100 ml yogurt
1 x HAK lentils in stand-up pouch , 215 grams
400 g chicken thighs, cut into pieces
2 tablespoons slivered almonds, toasted
200 ml coconut milk
1 large onion
400 ml diced tomatoes
300 g rice
Fresh coriander (or parsley ) to garnish
Optional: naan bread

Curry paste:
Piece of ginger of about 8 cm
3 cloves of garlic
1 tablespoon of garam masala herbs
1/2 tablespoon of paprika powder
Pinch of pepper and salt
2 tablespoons of oil
1 tablespoon of tomato puree
1 tablespoon of lime juice


Blend the ingredients for the curry paste in a food processor. Mix half of this curry paste with the yogurt and mix it with the chicken pieces. Cook the rice. Meanwhile, chop the onion and fry together with the other half of the curry paste in a large pan. Add the diced tomatoes and then the coconut milk. Let it boil gently so that the sauce thickens slightly.

Meanwhile, fry the marinated chicken in a frying pan on all sides for about 8 minutes. Then add the chicken to the creamy tomato sauce. Let it simmer for at least another 10 minutes. Finally, add the lentils and stir through. Serve the tikka masala with the rice, naan bread and garnish with some coriander and almonds.

Don’t have time to let the sauce thicken? Then add a teaspoon of cornstarch mixed with a teaspoon of water.

Serve the tikka masala with some extra yogurt and lime to give it a fresh touch.

If you want to make the curry a bit spicier, add a pinch of cayenne pepper together with the paprika powder.

This article was produced in collaboration with HAK.

Source: Leukerecepten by leukerecepten-nl.
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