Chicken Tikka Masala

Supercharge tonight's Tikka Masala. Add winter flu-fighter favourites, ginger, garlic, and honey, to your Tikka Masala Paste Pot, and finish with fresh coriander.

Spice Level
Total Time


Serves 2

3 tbsp oil

200g diced onion

1 tsp Cumin seeds

Patak’s Tikka Masala Paste Pot (70g)

70ml water

400g Chicken thigh, (deboned, skinless), cut into pieces

2 tbsp tomato puree

200g chopped tomatoes

150ml double Cream 2 tbsp honey


  1. Heat oil in a pan, add diced onions & cumin seeds and cook on a medium heat until soft and golden brown in colour.
  2. Add Pataks Tikka Masala Paste Pot and 70ml water and cook on a medium heat until all the water evaporates.
  3. Add the diced chicken and cook until the chicken is seared & coated in the spices.
  4. Once seared, add the tomato puree and chopped tomatoes, and cook for 15 minutes.
  5. Once the chicken is cooked through, add the honey and stir in the cream.
  6. Garnish with coriander and serve with basmati rice & naan bread.