Chamakos - Iliakos Gyros - Indian Chicken Tikka Masala


The recipe is for 2 persons.


  • About 2 ½ kg of chicken cut into portions, or fillet, or chicken thighs
  • 1 teaspoon of chili powder* Salt Juice of 1 lemon

For the marinade:

  • 1 cup of strained yoghurt
  • 1 cup of finely chopped fresh coriander
  • 2 tablespoons of freshly grated ginger
  • 4 cloves of garlic
  • 4 tablespoons of garam masala
  • 4 whole black peppers
  • 2 red hot chili peppers
  • 3 tablespoons of lemon juice
  • 1 ½ – 2 kg diced chicken breast

For the sauce:

  • 3 tablespoons of oil
  • ½ teaspoon of ground cloves
  • 5 coconut seeds, crushed
  • 2 medium onions, finely chopped
  • 2 tablespoons of garam masala
  • 1 teaspoon turmeric
  • 1 tablespoon of cumin
  • 1 tablespoon of coriander powder
  • ½ teaspoon of chili powder 400γραμμ.
  • 1 grated fresh tomato, or standard tomato
  • 2 tablespoons of brown sugar
  • 1 cup of cooking cream, or yogurt (optional)
  • 3 tablespoons of almond meal, or cashews Salt


Do you want to break away from the classic flavors and travel through your kitchen to distant India? Three easy recipes allow you to feel… maharaja.


  1. Finely chop the coriander, reserving some for garnish. Put all the marinade ingredients, except the yogurt, in a blender and blend to a paste. Put the paste in a bowl, add the yogurt, chopped cilantro and chicken and mix together, cover the bowl with plastic wrap and refrigerate overnight.
  2. The next day and when it’s time to eat, turn on the grill. Thread the pieces of marinated chicken onto the straws, place them on the hot grill and place the oven tray underneath to prevent dripping and staining. Place them in the middle position and cook, turning them over, until they are nicely browned and cooked through.
  3. Prepare the sauce.
  4. Put the oil in a deep pan. Once hot, add the cloves and the cauliflower. Stir them for 2-3 minutes and add the chopped onion to fry.
  5. Lower the heat and add the garam massala, turmeric, cumin, coriander, coriander, chillies and a little water.
  6. Boil for 3 minutes and add the tomato, brown sugar and almond grit. Stir and boil until it becomes a nice thick sauce.
  7. Remove the chicken from the straws, add it to the sauce, stir and let it cook for about 10 minutes in the sauce.
  8. Add the cream, stir and turn off the heat.
  9. Serve it hot, sprinkled with the fresh coriander you had reserved.
  10. Serve with white Basmati rice and naans.