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Easy, No-Fuss, Chicken Tikka Inspired Curry


Easy, No-Fuss, Chicken Tikka Inspired Curry with Butternut

This dish is a quick & easy, no fuss Chicken Tikka Inspired Curry.

  • Author: Shane
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 3 1x
  • Category: Curry
  • Method: Moderate
  • Cuisine: Indian



For the marinated chicken

  • 2 x Chicken Breast Fillet (cut into 8)
  • 2 Tablespoons of Plain Yoghurt
  • 1 Tablespoon of Durban Curry Lovers, All-in-on Masala.

For the Base Sauce

  • 50ml Sunflower Oil (or to taste)
  • 1 x Medium Onion, thinly chopped
  • 1 x Teaspoon of Garlic & Ginger Paste (or to taste)
  • 2 x Medium Jam Tomatoes, grated.
  • 2 x Heaped Teaspoons of Durban Curry Lovers, All-in-on Masala.
  • 23 Tablespoons Plain Yoghurt
  • 2 Handful’s of small cubed Butternut
  • Curry Leaves


  • Mix your chicken pieces, in a bowl, with the yoghurt and masala and set aside (Do this for anything from 2 – 24 hours beforehand)
  • Heat your oil in your favourite pot or pan.
  • Add the onion and sauté on low to medium for at least 15 minutes. You want it soft and sweet.
  • Meanwhile spread your chicken pieces out on a tray and grill (in the oven) until slightly charred on each side. (do not burn or let it dry out. Be gentle, this is the theme of this dish)
  • Add the 2 teaspoons Masala and gently fry for at least 5 minutes. (Do not burn, this is an exercise in patience & technique. Add splashes of water if the mixture gets too thick)
  • Add the tomatoes, mix well and bring up the heat until gently simmering. Reduce the heat again and let simmer until the tomatoes are soft and you see the oil start to separate.
  • Add about a cup of water. This will bring the whole mixture alive and the colour will change from dark brown to red. Simmer for about 5 minutes.
  •  Add you butternut and allow to simmer until the butternut starts to soften.
  • Add your curry leaves.
  • Add your chicken and mix well, bring the heat up a bit and allow to simmer.
  • Add splashes of water until the chicken is mostly covered at the bottom of the pot.
  • Reduce your heat a but and allow to simmer until the chicken is soft and the oil has again separated from the tomato. Check for salt about half way through.
  • When almost done, take 2 – 3 tablespoons of plain yoghurt and whisk it very well in a bowl. (can use a fork)
  • Add the yoghurt in teaspoon quantities and mix into the sauce.
  • The above two steps will help prevent the yoghurt from splitting.
  • Garnish as desired and serve with your choice of rice, roti or however your heart desires.


This dish reminded me of the importance of patience and delicacy when cooking.

I used our All-in-One Masala. If you are not using an all in one, then you should add some whole spices when you heat your oil and then remove before adding your tomatoes.


Keywords: Tikka, Chicken, Butternut, Durban Curry

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