Chicken Tikka Masala

Ingredients

• 907 g (2 pounds)boneless, skinless chicken breasts, cut into large cubes
• 170 g (2/3 cup)plain yoghurt
• 1 clovegarlic, finely chopped or grated
• 1 teaspoonfresh ginger, grated
• 1 tablespoongaram masala
• 1 teaspoonground coriander
• 1/2 teaspoonsalt
• 1 1/2 tablespoonsvegetable oil
• 132 g (1 cup)yellow onion, cut into large pieces
• 1 tablespoonfresh ginger, grated
• 3 clovesgarlic, peeled and finely chopped or grated
• 1 teaspoonground cumin
• 1 teaspoongaram masala
• 1/2 teaspoonsalt, plus more if needed
• 2 tablespoonstomato purée
• 78 ml (1/3 cup)whole milk
• 236 ml (1 cup)tomato passata
• 1 teaspoongranulated sugar
• 3 tablespoonsfresh coriander, chopped (optional)

Instructions

1. 1

   Mix the marinade

   In a large bowl, mix the yoghurt, 1 clove of garlic, 1 teaspoon of ginger, 1 tablespoon of garam masala, the coriander and 1/2 teaspoon of salt. Add the chicken and turn the pieces to coat. Cover and leave at room temperature for 1 hour.

2. 2

   Soften the onion

   Heat the vegetable oil in a large saucepan over a medium heat. Add the onion and cook until softened, about 5 minutes.

3. 3

   Cook the spices

   Add the grated ginger, 3 cloves of garlic, cumin, 1 teaspoon of garam masala and 1/2 teaspoon of salt. Stir to combine with the onion and cook for 1 minute, stirring often.

4. 4

   Add chicken and sauce

   Stir in the tomato purée and cook for a few seconds, stirring. Add the marinated chicken and yoghurt, then pour in the milk and passata and add the sugar. Mix well.

5. 5

   Simmer until tender

   Simmer uncovered over a low heat for about 15 minutes, until the sauce thickens and the chicken is cooked through and tender. Taste and add more salt if needed.

6. 6

   Serve with garnish

   Serve over basmati rice, garnished with chopped coriander if using, with naan bread on the side.

What is chicken tikka masala?

Chicken tikka masala is a curry of marinated chicken served in a spiced tomato sauce. Its name and history are associated with South Asian cooking, though the dish is especially known as a popular curry-house favourite in Britain.

Yoghurt helps coat the chicken with spices, while tomato purée and passata build a rich, savoury sauce. This version cooks the marinated chicken directly in the saucepan sauce, keeping the method straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 51g protein, 9g carbs, 0g fat.

The chicken supplies most of the protein, while the passata, onion, tomato purée and sugar contribute carbohydrates. The oil, yoghurt and whole milk account for much of the dish's fat; serve with a generous helping of vegetables alongside the rice to round out the plate.

Why marinate the chicken?

Yoghurt marinade: it carries the garlic, ginger and spices over the chicken and clings to the large cubes. Give it the full hour specified so the chicken is well coated before cooking.

Chicken pieces: cutting the breasts into large cubes helps them stay tender as they simmer. Aim for similarly sized pieces so they cook at roughly the same pace.

Building the sauce

Onion base: cook the onion for about 5 minutes, until softened, before adding the aromatics. This gives the sauce a gentle savoury foundation.

Spices and tomato: stir the spices with the onion for 1 minute, then briefly cook the tomato purée before adding the chicken and liquids. Keep stirring at these stages so the mixture is evenly combined.

How to judge doneness

Sauce: simmer uncovered over low heat for about 15 minutes, allowing it to thicken. The finished sauce should coat the chicken rather than remain thin and watery.

Chicken: check that the largest piece is cooked through and tender before serving. If the sauce thickens before the chicken is ready, keep the heat low and continue cooking until it is done.

Timing and preparation

The stated total time is 136 minutes, with 1 hour of that devoted to marinating at room temperature. Prepare and measure the sauce ingredients while the chicken marinates so they are ready to add in sequence.

Keep the saucepan at a low simmer once the milk and passata are added. A steady, gentle cook helps the chicken become tender as the sauce reduces.

What to serve with it

Rice: the recipe suggests basmati rice, which is a simple base for the tomato sauce. Spoon the curry over it just before serving.

Naan: serve bread alongside to scoop up the sauce. A scattering of chopped fresh coriander adds a bright finish if you are using it.

Recipe notes & tips

• Cut the chicken into similarly sized large cubes for more even cooking.
• Grate the ginger finely so it mixes smoothly into both the marinade and sauce.
• Stir the spices often during their 1-minute cook to keep them from catching.
• Add the tomato purée before the liquids and stir it through the onion mixture.
• Taste the sauce at the end and adjust the salt only if needed.

Variations

• More heat: add chilli to the spice mixture if you prefer a hotter curry.
• Fresh herbs: finish with extra chopped coriander at the table.
• Creamier sauce: replace some of the whole milk with cream.
• Vegetable addition: add quick-cooking vegetables during the simmer and cook until tender.
• Different base: serve with flatbread instead of basmati rice.

Common mistakes to avoid

• Uneven chicken cubes: cut them to a similar size so they cook at a similar rate.
• Rushing the onion: cook it for about 5 minutes until softened before adding the spices.
• Scorching the spices: stir frequently during their 1-minute cook over medium heat.
• Skipping the tomato-purée cook: stir it for a few seconds before adding the other sauce ingredients.
• Boiling hard: keep the sauce at a low simmer so the chicken can cook gently.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until hot throughout, adding a small splash of water or milk if the sauce has thickened.

Frequently asked questions