Celebrate National Curry Week with CTM

This week, October 7-13 the 16th Annual National Curry Week takes place all over the UK to celebrate one of the country's most loved dish, curry.

All over, events are taking place as we speak to celebrate curry in England and also raise funds for various charities that conquer hunger and malnourishment. Proceeds go to The Curry Tree Chairitable Fund.

Celebrate National Curry Week, October 7-13, 2013.

Celebrate National Curry Week, October 7-13, 2013.

Curry lovers are encouraged to not only eat out at one of the many participating UK restaurants, but they can also dine in and host a curry event in their own home!

It's not too late to take part in this wonderful celebration that does so much good in raising awareness about hunger and malnourishment, and funds for families in need. To learn more, visit: Curry For Change.

According to the National Curry Week Survey, Chicken Tikka Masala (CTM) is still the most popular curry dish, so we at Arvinda's want to share our CTM recipe with you. Perhaps you can still host a CTM curry party in your home! 


Chicken Tikka Masala recipe using  Arvinda's Tikka Masala.

Chicken Tikka Masala recipe using  Arvinda's Tikka Masala.




1 lb boneless chicken breast, cubed

¼ cup thick plain yoghurt

1 tbsp Arvinda's Tikka Masala

1 tsp fesh lime OR lemon juice

½ tsp salt


1 extra-large onion (or 4 medium onions)

3 tbsp oil

2-3 each black peppercorns, cardamom pods, cinnamon bark, cloves and star anise from Arvinda’s Whole Spices

½ cup crushed tomatoes, canned (unsalted)

3 tbsp Arvinda's Tikka Masala

1 tsp sugar

1 tsp salt (or to taste)

½ cup light cream

1 tsp lemon juice

½ cup water (add more if needed)

½ tsp Arvinda's Garam Masala, to garnish

¼ cup fresh coriander, finely chopped, to garnish


Method of Preparation:

Marinade: In a large bowl, mix marinade ingredients together. Add chicken and coat well. Cover and refrigerate overnight.

Preheat oven to 200C/400F/Gas Mark 6. Put chicken on baking sheet and bake for

10 minutes or until chicken is cooked. Set aside. Option: For best results, grill on barbeque.

Quarter onion(s). Boil in water until softened and cooked. Drain and purée in a food processor until smooth.

In a large pan, heat oil on medium-high. Add Arvinda's Whole Spices {black peppercorns, cardamom pods, cinnamon bark, cloves and star anise}. Gently fry for one minute until they sizzle and slightly brown. Add puréed onion(s). Cook for 10-15 minutes until reduced and becomes a thick paste.

Add crushed tomatoes. Mix. Add Arvinda's Tikka Masala and blend well.

Add cream, sugar and salt and mix into a sauce. Add cooked chicken. Simmer for

10-15 minutes. Add water and mix. Cook for a few more minutes. Add lemon juice.

Garnish with Arvinda's Garam Masala and coriander.


Printable recipe is here. Happy National Curry Week! 


Posted on October 9, 2013 and filed under Arvinda's Tikka Masala, recipe, Events.