Chicken cooked in curry is perhaps one of the top recipes you should have in your collection. Aside from featuring a fabulous play on exotic flavours, curry dishes typically need ingredients that are most likely lying around your pantry or fridge. Try this tandoori chicken skewers recipe and add a wow factor to you regular grilled chicken.

Chicken is a great ingredient to cook with mainly because of its good flavour and versatility. So there really is no reason to let this wonderful food source go to waste. And with this delectable tikka masala curry recipe good enough for six, not only will you save on your extra stock of chicken but also make the most of your spices and vegetables on hand. Whip up this dish at home for your family and join in Le Creuset’s Food Unearthed cause by making something delicious out of simple leftover ingredients.



  • 8 free-range skinless chicken breasts
  • 100g tikka masala curry paste
  • 6 tbsp vegetable oil
  • 2 red onions, finely chopped
  • 4 cloves garlic, crushed
  • 5cm piece of ginger, grated
  • 15g coriander, chopped
  • 2 fresh chillies, chopped
  • 800g canned cherry tomatoes
  • 60g tomato paste
  • 400ml can coconut milk or cream
  • 1 cup chicken stock (optional)
  • Sea salt and freshly ground black pepper

To serve

  • Butternut, cubed and roasted
  • Beetroot, thickly sliced and roasted
  • Baby brinjals, halved and roasted
  • Fresh chillies
  • Juice of a lemon
  • Pink pickled onions
  • Fresh coriander
  • Thick Greek yoghurt
  • Naan bread


  1. Cut the chicken breasts into quarters and marinate in 2 tablespoons of vegetable oil with 30g of the tikka masala curry paste. Place in the fridge for 30 to 60 minutes.
  2. Blend the red onions, garlic, and ginger in a food processor to a smooth paste. Fry with canola oil for 3 minutes over low heat in a 30cm Le Creuset Shallow Casserole.
  3. Add the remaining 70g tikka masala paste and fry for 2 minutes until fragrant. Add the coriander, chillies, canned tomatoes, and tomato paste. Mix to combine and slowly simmer for 8 to 10 minutes, stirring every so often until the sauce thickens.
  4. Add the coconut milk or cream and simmer for another 30 to 40 minutes. Add a little chicken stock to loosen the sauce to the preferred consistency. Season to taste.
  5. Add the roasted butternut, beetroot, and baby brinjals to the finished curry. Thread the marinated chicken breast quarters onto skewers and place on a baking tray under a hot grill, turning after 3 to 4 minutes, they should have a slight char.
  6. Once the chicken is cooked, remove from the heat, squeeze over some lemon juice.
  7. Serve with the pink pickled onions, fresh coriander, Greek yoghurt, and naan bread.

Recipe and images were adapted from Le Creuset.

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Aimee Arcega

Aimee is a content writer for Kitchen Warehouse and a foodie at heart. Also a trained pastry chef, she bakes in her spare time to make people happy.

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