C41 Precooked Chicken Tikka

Chicken tikka is usually marinated for hours in yogurt and lemon juice etc and then cooked on skewers in a tandoor or under a hot grill (see here). When added to a curry the subtleties of this are somewhat lost in the other flavours, so this method of pre cooking is used to simplify the process whilst producing excellent results.


2 tbspn oil 1 chicken breast
50 gm onions (prepared weight) ¼ tspn (heaped) tandoori masala (2)
¼ tspn ground coriander 100 ml hot water
¼ tspn turmeric 1 pinch salt
¼ tspn (heaped) tandoori masala (1) (see note 1)  



  1. Heat the oil in a wok or heavy pan and fry the onion for 2 min over a medium heat.
  2. Add the coriander, turmeric and ¼ tspn (heaped) of tandoori masala (1) and fry, stirring constantly, for 1 min.
  3. Stir in the chicken and cook, stirring regularly, for 2 min to seal.
  4. Stir in ¼ tspn (heaped) of tandoori masala (2).
  5. Turn the heat up to maximum and add 100 ml of water and salt and cook, stirring occasionally, for 5 min or until the water is almost evaporated and the chicken is fully cooked through.
  6. When it is cooked remove the chicken and onion with a slotted spoon. (The chicken is cooked when the cubes can be easily split in half and are white all the way through.)


(1) The Tandoori Masala Spice Mix can be purchased at many supermarkets or from any Asian outlet and does contain some food colouring.
(2) The cooked chicken can be refrigerated or frozen for future use.

Tandoori Masala
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