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Jason's Bakery
 
 
 

Chicken Tikka Masala Toastie

 
 
Chicken Tikka Masala Toastie

Got leftover curry? Then you need to make this Chicken Tikka Masala Toastie!

Here’s how we did it: A slice of Jason’s White Ciabattin goes down in the air fryer -Sprinkle your fave cheese (we used mature cheddar) - Add leftover chicken tikka – mostly the meat, just a little sauce - Top with another slice of white ciabattin - Smear a bit of tikka sauce on top (trust us) - Finish with more cheese (because why not)!

 

Air fry at 180°C for 8–10 mins until golden, melty and irresistible.

Chicken Tikka Masala

Ingredients

For the Chicken Marinade:

  • 700g boneless chicken (thighs or breasts), diced 
  • ½–1 tsp Kashmiri red chilli powder
  • 1 tsp garam masala
  • ½ tsp cumin powder
  • 1 tsp coriander powder
  • ¼ tsp turmeric
  • ½ tsp salt
  • 1 tbsp lemon juice
  • 1 tbsp oil
  • 1 tbsp ginger-garlic paste
  • 1 tbsp kasuri methi (dried fenugreek leaves)
  • ½ cup Greek or hung yogurt

For the Tikka Masala Sauce:

  • 3 tbsp oil or ghee
  • 1½ cups finely chopped onions
  • 1 green chilli (optional)
  • 1 tbsp ginger-garlic paste
  • 2½ cups chopped or pureed tomatoes (or passata)
  • 10–12 cashew nuts (optional, for creaminess)
  • 1½ tsp garam masala
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp Kashmiri red chilli powder
  • Salt to taste
  • ½–¾ cup water (to adjust consistency)
  • 3–4 tbsp cream (or to taste)
  • Fresh coriander to garnish

Method

Marinate the Chicken: Mix all marinade ingredients in a bowl until well coated. Cover and refrigerate for at least 8 hours (or overnight).

Cook the Chicken: Grill, bake, or pan-fry the marinated chicken until lightly charred and cooked through. Set aside.

Make the Sauce: Heat oil or ghee in a large pan. Add onions and sauté until deep golden brown. Add green chilli and ginger-garlic paste; cook for a minute.

Add Tomatoes and Spices: Stir in tomatoes (or passata), cashews, and all the dry spices. Cook until the sauce thickens and oil separates from the sides.

Blend (Optional): For a smoother sauce, cool slightly and blend until silky. Return to the pan.

Combine: Add the cooked chicken to the sauce along with a little water. Simmer for 5–7 minutes until the chicken absorbs the flavours.

Finish and Serve: Stir in cream and kasuri methi. Adjust salt and spice. Garnish with coriander

Raita:

Ingredients

  • 250g Greek yogurt
  • 1 garlic clove thumb-sized piece ginger finely grated
  • ½ small pack coriander chopped
  • 0.25 small pack mint leaves chopped juice
  • 0.5 lime
  • ½ tsp garam masala plus a little extra to serve
  • ¼ cucumber grated and lightly squeezed

Method:

Mix all the ingredients and season. Serve sprinkled with extra garam masala.

ENJOY!

This amazing toastie recipe was made for us by the fantastic @ABowlOfStew