Chicken tikka masala

Here’s the 5th video in the Science of cooking Series with Rennie, this is my insanely good, chicken tikka masala. A quintessential British favourite and one that shouldn’t need a phone call to the local takeaway. It’s so easy to make this yourself, I’ve used simple yet punchy ingredients to recreate a version of this dish. 


Give it a try!


Serves: 4

Cooking Time: 1hr

Difficulty: Easy

Daily Requirements


Mix all the spices together and add the chopped chicken breast and olive oil to a pan.

Lightly brown the meat, and add 1 whole chopped white onion with butter, coriander stalks and chilli, once browning deglaze with tomato paste.

Add ginger and garlic, cook until caramelising and sticking then add 1 tin chopped tomatoes, de glaze and add coconut milk and stock, then add coriander and simmer for 10 minutes before serving with rice and more chopped coriander.


  • 1 x White Onion
  • 25g butter
  • Bunch chopped coriander
  • 1/2 x fresh red chilli
  • 1 x Tbsp tomato paste
  • 3 x cloves crushed garlic
  • 1 x tsp grated ginger
  • 1 x tin chopped tomatoes
  • 1 x tin coconut milk
  • 3 x Chicken breasts
  • 1/2 tin chicken stock
  • 1/2 x Tsp Salt
  • 1/2 Tsp Pepper
  • 1 x tsp garam Masala
  • 1/2 tsp turmeric
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander
  • 1/2 tsp cayenne pepper
  • 1/4 tsp smoked paprika
  • 1/4 ground cardamom