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Chicken Tikka Masala

This recipe comes from Sue Brewer who is lucky enough to live in Brittany where she has her own gites to rent - have a look for yourself <click here>

I asked Sue to do her own introduction . . . . .

"Originally from London my better half and I have lived in a little hamlet called Le Millet near Ploeuc sur Lie in France for the past three years. Although life in the Cotes d'Armor region of Brittany is quite idyllic there are some downsides, notably the price and strength of tea bags, unavailability of sliced back bacon (who can live without bacon sarnies) and finally the lack of Indian cuisine.

The first two things we must stock up on during our infrequent visits to England, but curries and bhajis - pas du problem!

I realised that the only way I was ever going to have an 'Indian takeaway' in France was to make it myself. Now this isn't as silly as it sounds; I always make the curries or whatever in large quantities and then freeze them in meal-sized portions. So Saturday night is still takeaway night, either sharing the meal with friends or to eat whilst watching some rubbish on the television - you know the sort of thing that's on TV on a Saturday night.

OK I do bring back the spices from dear old blighty as here in France they are rare and, if found, expensive (except for that awful pale yellow curry powder) but the rest is down to moi."

"I hope that you enjoy this recipe which I created to make use of the bricks that you can buy in France. These are very, very thin pancake-like things, rather similar to filo pastry, and used in North African cuisine. The addition of birds eye chillies makes this a pretty hot starter, but if you like a milder dish you can remove the seeds before finely chopping the chillies".

This was a recipe of the month on Sue's web site so be sure to pay regular visits
<click here>

"Here is Chicken Tikka Masala which is a real winner on miserable winter nights, given to me by my good friend Dave Martin who lives at Le Bodeo and has been known to cook some fine curries".


4 large chicken breasts, cut into bite size chunks
500g / 1 lb Greek yoghurt (if you can't get Greek use any natural yoghurt)
4 desert spoons of tandoori masala powder
1/4 tsp chilli powder
2 cloves garlic, crushed
4 desert spoons of chopped mint (or mint sauce)
1 tsp grated ginger
3 tbsp lemon juice
3 tbsp of good quality ghee or vegetable oil
2/3 onions, finely chopped
2 cloves of garlic, crushed
10 fl oz / 300ml chicken stock
Fresh coriander


  • Put the chicken breasts, yoghurt, tandoori masala powder, chilli powder, garlic, chopped mint, grated ginger and lemon juice in a bowl, cover and leave in the refrigerator to marinate for 24 hours or a minimum of 6 hours.

  • Heat the oil in a wok, add the chopped onions and brown. Add the crushed garlic and stir fry for 1 minute.

  • Add the marinated chicken and sauce, then cook for 20 minutes over a low - medium heat. Add more mint at this stage if desired.
  • Stir in the chicken stock and cook on a medium - high heat until the sauce is reduced to a creamy consistency.

  • Add a handful if roughly chopped fresh coriander and serve. It's great with rice and any Indian bread, or French bread come to that, and perhaps some salad.

Dave says that for this Chicken Tikka Masala you should hand out asbestos underpants, but I don't think most people with find this Chicken Tikka Masala too hot to handle!

Serves 4

Sue Brewer

If you would like to stay in one of Sue's cottages at Le Millet or learn more about Brittany visit her website - www.french-holiday-cottages.com or send her an email to sue@french-holiday-cottages.com