Spice it up! Mango’s secret blend.

Linda and Sathya, the heart and soul of Mango Gstaad, have created their own secret blend of spices in order to simplify and make it as easy as possible for you to recreate this all-time favourite, Chicken Tikka Masala. Although the origins of this dish are still debated upon, it is said to have been created in the northern part of India, the Punjabi region. By developing this specific blend of spices, Sathya wanted to give it a slight southern touch in honour of his home. So, from his home to yours, take a little taste of India away with you……


Chicken Tikka Masala

Serves 4-6 people


800 g of boneless, skin free chicken or a seasonal selection of vegetables for vegetarian option.

4 tsp of ginger paste, or freshly grated ginger

150 g of chopped onions

400g of diced tomatoes

1 cup of water

2 tsp of tikka Masala powder, or to taste

Salt to taste

A splash of cream or coconut cream for vegan option

1 tsp of honey or sugar for vegan option

2 tbsp of oil


  • First heat 1 tbsp oil in a large enough frying pan. Then add the chicken or the vegetables. Salt to season. Allow it to simmer for 5 min.
  • Set aside.
  • Add the other tbsp of oil to the same pan.
  • Add the ginger.
  • Add the chopped onions.
  • Let it simmer until onions are translucent.
  • Add the tomato sauce and the cup of water and let it simmer for another 5 mn.
  • With a hand mixer, blend until smooth.
  • Add the Tikka Masala powder and cook for another 5mn.
  • Combine the chicken and the sauce, then add the honey or sugar and a dash of cream.
  • Enjoy!


From a passion for all things healthy, this recipe allows you to be as creative as you wish. Normally this dish is served with either basmati rice or naan bread, what about some cauliflower rice instead?

This is but one of many authentic dishes served at Mango Gstaad or at the fine dining Mango at the renowned Ermitage Hotel in Schönried.

See also