I love that this tikka masala captures all the warmth and spice of a takeaway favorite, but in a simple weeknight version. The halloumi soaks up the creamy tomato sauce beautifully while keeping its satisfying chew. It’s indulgent yet quick, and the rich sauce tastes like it’s been simmering for hours. I also appreciate how it turns basic pantry staples into a bold, restaurant-quality meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 large garlic cloves thumb sized piece fresh ginger 1 small onion generous glug light oil 1 tsp sea salt 1 tsp garam masala 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp mild chilli powder 1/2 tsp turmeric 1 tbsp tomato puree 350ml (1 1/2 cups) passata (sieved tomatoes) 1 x 250g (9 oz) halloumi 3 tbsp single cream (pouring cream) 1 x quantity pilau-style rice, to serve small handful roughly chopped fresh coriander, to serve
Directions
I start by peeling and blitzing the garlic, ginger, and onion together in a mini chopper or small food processor until I have a smooth paste.
I heat a generous splash of light oil in a medium saucepan over medium-high heat. I add the paste and salt, then cook for 8–10 minutes, stirring often, until it’s translucent, fragrant, and just starting to turn golden.
I stir in the garam masala, cumin, coriander, chilli powder, and turmeric, cooking for about a minute until the spices release their aroma.
I add the tomato puree and stir for another minute before pouring in the passata. I reduce the heat to medium and let the sauce bubble gently for 10 minutes.
While the sauce simmers, I cube the halloumi. I heat a large non-stick frying pan (dry, with no oil) over high heat and add the halloumi cubes. I cook for a few minutes per side until golden and slightly crisp.
I stir the cream into the tikka masala sauce, then fold in the griddled halloumi.
I serve everything hot over fluffy pilau rice, topped with chopped fresh coriander.
Servings and Timing
This recipe serves 2 people. Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes
Variations
I like to make this dish my own by adjusting the spice levels or adding vegetables. I sometimes toss in a handful of spinach or peas for color and freshness. For a vegan option, I swap the halloumi for firm tofu and the cream for coconut milk. When I want it richer, I add a spoonful of butter right before serving for an extra silky sauce.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. I reheat gently on the stove over low heat, adding a splash of water or cream to loosen the sauce. I avoid microwaving halloumi too long—it can become rubbery—so I prefer reheating it in a pan until just warmed through.
FAQs
Can I make this recipe ahead of time?
I can make the sauce ahead and store it in the fridge for up to 3 days. I cook and add the halloumi just before serving so it stays crisp.
What kind of halloumi works best?
I choose a firm, good-quality halloumi that holds its shape when grilled. Pre-sliced or block forms both work fine.
Can I freeze halloumi tikka masala?
I can freeze the sauce, but not the halloumi—it tends to change texture. I freeze the sauce alone, then add freshly cooked halloumi when reheating.
Is this dish spicy?
It’s mildly spiced. I adjust the chilli powder to my taste or add fresh green chilli for extra heat.
Can I use double cream instead of single cream?
Yes, I can. Double cream makes the sauce richer and thicker.
What can I serve with it besides rice?
I like naan, roti, or even steamed couscous on the side for soaking up the sauce.
Can I make it without a food processor?
I can finely grate or mince the onion, garlic, and ginger by hand; it just takes a little extra effort.
Can I use canned tomatoes instead of passata?
Yes, I can. I blend canned tomatoes until smooth for a similar result.
How do I prevent the halloumi from sticking?
I use a non-stick pan and make sure it’s hot before adding the cheese—this helps form that golden crust.
What’s the best way to thicken the sauce?
If it’s too thin, I simmer it uncovered for a few extra minutes until it reaches my desired consistency.
Conclusion
I love how this 30-minute halloumi tikka masala delivers deep, layered flavor with minimal effort. The creamy tomato sauce, warm spices, and golden cheese cubes create a comforting bowl that feels both familiar and special. It’s my go-to when I want a cozy Indian-inspired dinner fast, without compromising on taste or texture.
