Chicken Tikka Masala

This recipe for the nation’s favourite curry uses the nation’s favourite goats’ milk yogurt to create a deliciously rich, creamy and aromatic sauce. Combine this recipe with our incredible Naan Breads for the perfect curry night in!    


200g jar tikka curry paste   

300g natural goats’ milk yogurt

1 tablespoon tomato puree

600g chicken thigh fillets

50g goats’ butter

2 onions, finely chopped

2 cloves garlic, finely chopped

3/4 cm piece root ginger, peeled and finely chopped

125g spinach – fresh or frozen

Juice half lime

Salt and pepper

Fresh coriander (optional) 


Mix the tikka paste, yogurt and tomato puree in a bowl. Add the chicken thighs and mix well, ensuring the chicken is well coated. 

Melt the butter in a large saucepan over a medium heat.  Add the onion, garlic and ginger. Fry gently for 5 minutes.

Remove the chicken thighs from the marinade. Place in the saucepan and fry until they begin to colour. 

Then, add the rest of the yogurt paste marinade. Bring to a gentle simmer, add spinach and continue to cook for 30 minutes.  

Check the chicken is cooked, add lime juice and seasoning.

Serve with naan bread, rice and garnish with fresh coriander.

Chicken Tikka Masala!