Chicken tikka with dumplings

By Hope Malau
23 July 2015

This wholesome, homey dish is sure to have everyone lining up for seconds.

Serves: 6 Resting: 30 min Preparation: 15 min Cooking: 20 min

  • 2 cardamom pods
  • 5 ml (1 t) cumin seeds
  • 5 ml (1 t) coriander seeds
  • 3 garlic cloves, finely chopped
  • 3-cm fresh ginger, finely chopped
  • 2 red chillies, chopped
  • 10 ml (2 t) paprika
  • 15 ml (1 T) garam masala
  • 5 ml (1 t) turmeric
  • 45 ml (3 T) tomato paste
  • 500 ml (2 c) plain yoghurt
  • 500 g chicken breasts, cubed
  • 400 g tin cherry tomatoes
  • salt and freshly ground black pepper to taste
  • a handful of coriander, freshly chopped


  • 500 ml (2 c) flour
  • 10 ml (2 t) baking powder
  • a pinch of salt
  • 40 g butter, melted
  • 250 ml (1 c) milk

1. Remove the seeds from the cardamom pods then toast the seeds in a dry pan with the cumin and coriander. Grind roughly using a mortar and pestle. Place the ground spices, garlic, ginger, chillies, paprika, garam masala, turmeric and tomato paste in a blender and blitz until a paste forms. Add the yogurt and blend until combined.

2. Place the chicken pieces into the paste, cover with cling wrap and marinate for 30 minutes or overnight.

3. Place the chicken in a pot over medium heat and cook for 10 minutes stirring. Add the tomatoes and season to taste while stirring in the coriander. Cook for 10 minutes more.

4. Dumplings: In a bowl mix together the flour, baking powder and salt. Add the butter and pour in the milk, stirring until a thick dough forms.

5. Divide the dough into small balls. After the chicken tikka has cooked for 10 minutes add the dumplings for the last 10 minutes of cooking time.

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