chicken tikka masala & chappatis

By AdeleS  

August 12, 2017

we love cooking,im sure it shows but what i love most is making something that hasn't cost me anything,by that i mean i had everything in... my chicken tikka masala and chapatis

  • Prep: 30 mins
  • Cook: 2 hrs
  • Yields: 2 chicken breast will serve 2 adults and 1 child, ot smaller portions with rice will serve 2 adults and 2 children


2 chicken breasts, marinaded in tikka masala paste, about 1/4 jar, for as long as possible or minimum 20 mins.

2 onions chopped

1/2 tin or pack chopped tomatoes or 2 fresh tomatoes

1 good tsp salt

1/2 tsp sugar

5 cloves garlic

1 good tsp ginger

1 tsp garam masala, turmeric, paprika and 1/2 tsp chilli,

a little oil

1/4 tin coconut milk.


1lb chapatti flour,I used white and wholemeal mixed

1 fl oz oil

7 fl oz water

2oz butter/marg

little flour for rolling.


1cook the onions in a little oil till they start to soften add about 1/4 cup of water,

2then add the spices and cook about 20 mins, take care not to let it go dry or burn, if it looks dry add a bit more water. Add tomatoes stir well

3add the chicken and rinse the jar out with about a tbs of water,

4keep string on high heat for about five mins, then turn to low and simmer till chicken is cooked, add salt and sugar,

5taste and adjust to your liking. add coconut milk stir well and taste again,

6keep on simmer till sauce reduced a bit. add coriander at the end.

7 for the chappatis

8if you have a mixer with a dough hook use this, if not you will need a large bowl to kneed the dough

9sieve flour into bowl, (if using wholemeal,sieve this too and but the remains in at the end)

10add the oil water and butter.

11kneed till dough is soft about 10 mins or up to 5 with mixer.

12this mix can be divided into 15, but chapattis are small, so i made 8

13once dough is ready and divided take one piece and roll out on floured surface, till its thinish,

14you will need a flat fry pan/omelette pan or tava. and some foil to keep the cooked chapattis in.

15i sprayed mine with a little fry light, , pan has to be very hot, once it is pop chapatti on for 15/20 seconds each side,

16pop onto foil and rub with a little butter on each side and cover, repeat till all dough is cooked.

dont be scared of adding the salt, it looks to be alot but dont forget its for the whole dish, if your unsure add half the amount first then add more later if you feel its needed.


3 Reviews

Jean Hehnen

August 13, 2017

Chappati ingredients does not mention salt,is that correct?Can only see it mentioned in Chicken Tikka ingredients.

Anthony Oldfield

August 12, 2017

Nikita Stokes

Rosie Ellor

August 12, 2017

Matty Hart