skinnymixer's Chicken Tikka Masala
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5 from 1 vote

skinnymixer's Chicken Tikka Masala

Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Dinner
Cuisine: Indian
Servings: 6
Calories: 354kcal
Author: Skinnymixers


  • 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: 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.


Calories: 354kcal | Carbohydrates: 6.6g | Protein: 28.7g | Fat: 23.1g | Saturated Fat: 5.9g | Sodium: 1330mg | Sugar: 5.5g