As a homage to National Curry Week, our Executive Head Chef Graham Tinsley MBE provided us with one of his many successful recipes.

Here’s his take on a classic British dish.


Chicken Tikka Masala- Serves 4



Groundnut Oil
1 Large Onion Peeled and Chopped
1 Fresh Green Chilli de-seeded and Chopped
1” Piece of Ginger Chopped
3 Garlic Cloves Crushed
½ tspn Red Chilli Powder
1 tspn Turmeric
2 tspn Garam Marsala
1 tspn Curry Powder
2 tbsn Soft Brown Sugar
2 tbsn Tomato Puree
1 Knorr Chicken Stock Cube
200ml Water
400grms Tinned Chopped Tomatoes
4 Chicken Breasts
Handful of Chopped Fresh Coriander
100ml Double Cream ( add more if you like it creamy )



Heat up 2 tablespoons of oil and slowly fry the onion, garlic, chilli and ginger until soft.

Add the chilli powder, turmeric, garam marsala, curry powder and sugar and cook for 2 minutes.

Add the tomato puree, chopped tomatoes, water and stock cube and simmer gently for 10-15 minutes.

Place in a liquidizer and puree.

Cut the chicken into large pieces and fry in 2 tablespoons of oil.

Add the blended sauce and simmer gently for a further 10-15 minutes until the chicken is cooked.

Add the cream and coriander and simmer for 5 minutes.

Season with salt and pepper.


If you like this recipe, you’ll love the exciting and creative dishes available at Redmond’s Restaurant. Why not book yourself in for a three course Sunday Lunch carvery with fresh local ingredients a plenty?

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