Skinnymixers Chicken Tikka Masala

skinnymixer’s Chicken Tikka Masala

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Skinnymixers Chicken Tikka Masala

This healthy thermomix recipe for Chicken Tikka Masala is in celebration of the Skinnymixers Facebook Group reaching 20,000 followers!

This is my best Thermomix curry recipe to date and I have been working on perfecting it for a few weeks now (hubby isnt complaining!). I hope you enjoy it, as this is a very special recipe to me 🙂

Love Nik xx

skinnymixer's Chicken Tikka Masala
5 from 2 votes

skinnymixer's Chicken Tikka Masala

Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Author: Skinnymixers
Recipe type: Dinner
Cuisine: Indian
Servings: 6


  • 200 g brown onion halved
  • 1 large red chilli deseeded, roughly chopped
  • 3 garlic cloves peeled
  • 20 g fresh ginger peeled and roughly sliced
  • 25 g apple cider vinegar
  • 100 g olive oil
  • 1 cinnamon stick
  • 3 whole cloves
  • 1 tsp cardamom seeds
  • 1 star anise
  • 1 x 400 g | 14.1 oz tin of Ardmona chopped tomatoes
  • 2 tsp salt
  • ½ tsp chilli flakes optional
  • 1 tsp turmeric powder
  • 2 tbsp malaysian meat curry powder
  • 700 g chicken breast diced
  • 1 red capsicum seeds removed, medium dice
  • 70 g cream
  • 1 tbsp garam masala pepper free
  • Large handful of fresh coriander roughly chopped


  • Add onion, chilli, ginger, garlic and 115 g or 4 oz water to mixer bowl. Blend for 1 min/speed 7/MC on.
  • Add apple cider vinegar to mixture and blend for 5 sec/speed 5/MC on. Set aside.
  • Without washing the bowl, add olive oil, cinnamon, cloves, cardamom and star anise to mixer bowl. Sauté for 5 min/120°C or 250°F (or steaming temp for TM31 users)/slowest speed/reverse/butterfly/MC off.
  • Add reserved onion mixture to bowl.
  • Cook 8 min/120°C or 250°F (or steaming temp for TM31 users)/speed soft/reverse/butterfly/MC off.
  • Add tinned tomato, salt, chilli if using, turmeric and curry powder to mixer bowl.
  • Cook for a further 20 min/120°C or 250°F (or steaming temp for TM31 users)/slowest speed/reverse/butterfly/MC off.
  • Place simmering basket on top of mixer bowl to prevent splatter.
  • Add chicken breast to mixer bowl.
  • Cook 11 min/100°C or 212°F/speed soft/reverse/butterfly/MC on.
  • Add diced capsicum and cream to mixer bowl.
  • Cook for a further 5 min/100°C or 212°F/slowest speed/reverse/butterfly/MC off.
  • When curry has finished cooking, remove it to an insulated server, stir through garam masala and chopped coriander, cover and let it stand for 5 min to infuse.


Omit the extra chilli flakes if you don't want it too spicy, its not a very hot curry bit it has a little bite - otherwise serve with raita yoghurt for cooling.
If you make your own garam masala, take care to choose a recipe without a lot of peppercorns. Some garam masala mixes use a lot of pepper which will make this dish quite spicy.
You can find the curry powder at Asian and Indian grocers or online here: http://bit.ly/1PXPEsY. Skinnymixers recieve 10% off using the discount code SKMIX in the shopping cart and if you stock up on other things you need its only a $12 flatrate shipping fee x (not sponsored)
Reduce the quantities if you are using a western style curry powder like keens. I use the Babas brand curry powder.
If you make your own Malaysian meat curry powder then start off with 1 tsp only due to concentration.
I highly recommend you only use Ardmona brand tinned tomatoes - its the only tinned tomato I find which produces a nice thick sauce 🙂
You can leave out the cream or substitute with yoghurt for a lower calorie option or coconut or cashew cream for a dairy free option.
Important note: Don't increase the quantities of any ingredients - this will avoid overloading your mixer.
Comments from Michael
Unfortunately I had to endure the less than perfect curries to get to the above recipe but I was selfless so you could experience this divinity. It is amazing for dinner, lunch AND breakfast and hot or cold. What a special treat to celebrate 20,000 members. Hope you enjoy this one as much as I do - sorry Indian Temptations, I won't be ordering from you any time soon.
Bellini users
Use blunt blade for this recipe. Do not use butterfly to avoid the risk of overheating your machine.
At step 3, step 5 and step 7 use speed 1 and ST temp if using an Intelli and 120°C or 250°F if using a Supercook.
At step 10 and step 12 use speed 1.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition Facts
skinnymixer's Chicken Tikka Masala
Amount Per Serving
Calories 354 Calories from Fat 208
% Daily Value*
Fat 23.1g36%
Saturated Fat 5.9g37%
Sodium 1330mg58%
Carbohydrates 6.6g2%
Sugar 5.5g6%
Protein 28.7g57%
* Percent Daily Values are based on a 2000 calorie diet.