Recipe: chicken tikka masala fries by Ayesha Razak

The founder of My Big Fat Halal Blog shares her recipe for not so basic loaded fries

Ayesha Razak’s chicken tikka masala fries
Ayesha Razak’s chicken tikka masala fries
(Image credit: My Big Fat Halal Blog)

I love fries so much that I could literally have a plate as my main meal and be completely satisfied, says Ayesha Razak, founder of My Big Fat Halal Blog. Although I enjoy basic french fries, sometimes I like to up my game a little. Full of flavour and super addictive, I’ve added chicken tikka to make these fries extra special and topped it with yoghurt for a cooling dip.

Ingredients: serves six

Prep time: 5 mins. Cook time: 20 mins

  • 800g skin on fries
  • 225g chicken breast, diced
  • 1 tbsp tikka masala paste
  • 4 tbsp olive oil
  • 1 tsp butter
  • 1 tbsp ginger and garlic paste
  • 1/2 large onion, diced
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp salt
  • 1 tsp lemon juice
  • 125g chopped tomatoes (I use the cartons of tomatoes in juice)
  • natural yoghurt (for garnish)
  • chopped chillies (for garnish)
  • chopped coriander (for garnish)
  • chopped spring onions (for garnish)


  • Start by preparing the chicken tikka. Add one tablespoon of tikka paste to the chicken and coat all of the pieces. Leave to marinate while you are preparing the masala.
  • Add oil and butter to a pan over a medium heat. Once the butter has melted, add in the onions and ginger garlic paste. Stir until the onions start to brown.
  • Next add in the chilli powder, turmeric, cumin, coriander powder, salt and lemon juice. Mix well and leave the spices to cook for a couple of minutes.
  • Add in the chopped tomatoes and cook on a low heat until the liquid has slightly reduced.
  • While the masala is cooking, bake or fry the chips until golden.
  • At this point you can also put the chicken on skewers and grill for around ten minutes. Be sure to turn the skewers over halfway through and allow to cook until the chicken has slightly charred.
  • Once the fries are crispy and golden, add them to the masala and mix well so that all the fries are coated well.
  • Transfer them to a serving plate and top with dollops of yoghurt, chopped coriander, sliced chillies and spring onions.

Ayesha Razak is the founder of My Big Fat Halal Blog, where she shares all of her halal dining experiences, recipes and travel guides. The blog has become a major influencer in the halal food industry and an important platform for halal restaurants and food brands to showcase their products.

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