Chicken Tikka Masala

Serves 2


3 chicken breasts, chopped into bite size pieces | 2 tbsp. Tikka Masala Paste | 400g can condensed cream of tomato soup | 3 tbsp. natural yoghurt


  1. In a nonstick frying pan over medium high heat, brown the chicken, 5 minutes.
  2. Add paste and toss to coat.
  3. Add soup, reduce heat, and simmer for 15 minutes.
  4. Stir in yoghurt and heat through.

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Optional: Serve over jasmine rice, sprinkled with fresh coriander leaves and Poppadum’s.




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