Chicken Tikka Masala

Name: Chicken Tikka Masala
Total time: 60 min
Yield: 4 servings
Cuisine: Camping
Ingredients: 675 g (1.5 lb ) cooked Chicken Tikka; 2 tbsp mustard seed oil (see notes); 4 large cloves of garlic , finely chopped; 200 g (7 oz ) onions , finely chopped (optional); 1 tin (28 oz ) plum tomatoes , chopped; 1–4 chopped fresh green chiles (depending on strength of the chiles and the desired strength of the sauce); 2 tbsp chopped fresh cilantro (coriander leaves); 50 ml (4 fl oz ) single cream; 1 tbsp malt vinegar or tamarind extract; 2 tbsp curry paste; 2 tbs p tandoori masala paste; 1 tbs p tomato paste; 1 tbs p garam masala

Chicken Tikka Masala: a sourced dutch oven recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

Community rating

Added October 9, 2026

Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: Sriyarao22, CC BY-SA 4.0; https://commons.wikimedia.org/wiki/File:Chicken_Tikka_Masala_Curry.png; https://creativecommons.org/licenses/by-sa/4.0. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.

Photo: Sriyarao22 · CC BY-SA 4.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Serves: 4

Difficulty: Medium

Ingredients

•675 g (1.5 lb ) cooked Chicken Tikka
•2 tbsp mustard seed oil (see notes)
•4 large cloves of garlic , finely chopped
•200 g (7 oz ) onions , finely chopped (optional)
•1 tin (28 oz ) plum tomatoes , chopped
•1–4 chopped fresh green chiles (depending on strength of the chiles and the desired strength of the sauce)
•2 tbsp chopped fresh cilantro (coriander leaves)
•50 ml (4 fl oz ) single cream
•1 tbsp malt vinegar or tamarind extract
•2 tbsp curry paste
•2 tbs p tandoori masala paste
•1 tbs p tomato paste
•1 tbs p garam masala

Instructions

1Heat the oil in a wok or large frying pan .
2Add the garlic and onions and stir-fry until browned.
3Add the curry pastes and mix well, adding a little water or yogurt.
4Add the cooked chicken tikka, and stir-fry for two minutes to heat through.
5Add the tomatoes, vinegar, tomato paste, and chilies and simmer for five minutes. Add more extra water if needed.
6Add the cream, garam masala, and chopped cilantro and simmer for a few times.
7Garnish with fresh coriander and serve with Naan , rice coloured yellow with turmeric , onion bahjis and/or a glass of white wine .

Camp tips

• Mustard seed oil is considered inappropriate for human consumption in many parts of the world and is therefore not always available. A poor alternative can be made by crackling ½ tsp of mustard seeds in approximately 2 tbsp of very hot vegetable or olive oil . Allow to cool, then use in place of mustard seed oil.
• Powdered or concentrated ingredients can be substituted for fresh ones but at the amount of taste.
• Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions. Cook poultry to 165°F (74°C), checked with a food thermometer.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions. Cook poultry to 165°F (74°C), checked with a food thermometer.

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