Chicken Tikka Masala Recipe

Ingredients

• 794 g (28 oz)boneless, skinless chicken thighs, cut into bite-sized pieces
• 240 ml (1 cup)plain yoghurt
• 22.5 ml (1 1/2 tablespoons)minced garlic
• 15 ml (1 tablespoon)fresh ginger, crushed or minced
• 10 ml (2 teaspoons)garam masala
• 5 ml (1 teaspoon)turmeric
• 5 ml (1 teaspoon)ground cumin
• 5 ml (1 teaspoon)Kashmiri chilli, or 2.5 ml (1/2 teaspoon) ground red chilli powder
• 5 ml (1 teaspoon)salt
• 30 ml (2 tablespoons)vegetable oil or rapeseed oil
• 30 ml (2 tablespoons)butter
• 2 small (or 1 large)onions, finely diced
• 22.5 ml (1 1/2 tablespoons)finely grated garlic
• 15 ml (1 tablespoon)finely grated ginger
• 7.5 ml (1 1/2 teaspoons)garam masala
• 7.5 ml (1 1/2 teaspoons)ground cumin
• 5 ml (1 teaspoon)ground turmeric
• 5 ml (1 teaspoon)ground coriander
• 397 g (14 oz)tomato purée, tomato sauce or passata
• 5 ml (1 teaspoon), optionalKashmiri chilli
• 5 ml (1 teaspoon), adjust to tastered chilli powder
• 5 ml (1 teaspoon)salt
• 300 ml (1 1/4 cups)double cream or thickened cream; use evaporated milk for a lower-calorie option
• 5 ml (1 teaspoon)brown sugar
• 60 ml (1/4 cup), if neededwater
• 60 ml (4 tablespoons)fresh coriander, to garnish

Instructions

1. 1

   Marinate the chicken

   In a bowl, combine the chicken with all the marinade ingredients. Leave it to marinate for 10 minutes to 1 hour, or overnight if you have time.

2. 2

   Brown the chicken

   Heat the oil in a large frying pan or pot over medium-high heat. Once sizzling, fry the chicken in batches of two or three without crowding the pan, browning it for just 3 minutes on each side. Set aside and keep warm; it will finish cooking in the sauce.

3. 3

   Soften the onions

   Melt the butter in the same pan. Fry the onions for about 3 minutes, until soft, scraping up the browned bits from the bottom as they cook.

4. 4

   Fry the spices

   Add the garlic and ginger and sauté for 1 minute, until fragrant. Stir in the garam masala, cumin, turmeric and coriander, then fry for about 20 seconds, stirring occasionally.

5. 5

   Simmer the tomatoes

   Pour in the tomato purée, chilli powders and salt. Simmer for about 10–15 minutes, stirring occasionally, until the sauce thickens and turns a deep brown-red colour.

6. 6

   Finish the curry

   Stir the cream and sugar into the sauce. Return the chicken and its juices to the pan and cook for another 8–10 minutes, until the chicken is cooked through and the sauce is thick and bubbling. Add the water to thin the sauce if needed.

7. 7

   Garnish and serve

   Scatter over the fresh coriander and serve with hot garlic butter rice and fresh homemade naan bread.

What is chicken tikka masala?

Chicken tikka masala is a curry of marinated chicken served in a spiced, creamy tomato sauce. Its history is often associated with South Asian cooking and the British curry-house tradition, though accounts of its exact origin vary.

This version browns the chicken first, then lets it finish cooking in the sauce. That one-pan approach builds flavour from the browned bits while keeping the chicken tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 37g protein, 19g carbs, 41g fat.

The chicken supplies most of the protein, while the tomato purée and rice or naan served alongside contribute carbohydrates. Cream, butter and oil account for much of the fat. For a balanced plate, serve a moderate amount of rice or naan with a generous side of vegetables.

The marinade and chicken

Yoghurt: it coats the chicken alongside garlic, ginger and spices, giving the marinade a thick consistency. Even a short rest of 10 minutes helps the flavours cling to the pieces.

Chicken thighs: their richer texture suits simmering in the sauce. Cut them into similar-sized pieces so they brown and finish cooking at roughly the same rate.

Build flavour in the pan

Browning: cook the chicken in small batches for 3 minutes per side rather than packing the pan. The pieces do not need to be cooked through at this stage.

Aromatics: soften the onions in the same pan and scrape up the browned bits. Briefly frying the garlic, ginger and ground spices releases their aroma before the tomato goes in.

Get the sauce right

Tomatoes: simmer the tomato purée with the chillies and salt for 10–15 minutes. Look for a thicker sauce and a deep brown-red colour before adding the cream.

Cream: stir it through with the sugar, then return the chicken and its juices. Add the optional water a little at a time if the finished sauce seems too thick.

Check the chicken is cooked

The final 8–10 minutes in the sauce completes the chicken after its brief browning. Cut into a larger piece if unsure: the centre should be fully cooked, with no raw-looking flesh.

Keep the curry at a gentle simmer as it finishes. The sauce should be bubbling and thick, not boiling so vigorously that it splashes or catches.

Timing and serving

The stated total time is 45 minutes, with the marinating time varying from 10 minutes to overnight. If marinating overnight, allow for that extra time separately.

Serve with hot garlic butter rice and naan, as suggested in the method. The rice and bread are useful for scooping up the creamy sauce; fresh coriander adds a bright finish.

Recipe notes & tips

• Marinate the chicken for longer if convenient, keeping it covered in the fridge.
• Pat the pan with enough space for each batch of chicken to brown rather than steam.
• Scrape the browned bits into the onion mixture to carry their flavour into the sauce.
• Stir the ground spices briefly and keep them moving so they become fragrant without scorching.
• Add the optional water gradually so you can stop when the sauce reaches your preferred consistency.

Variations

• Adjust the heat: use less red chilli powder for a milder curry.
• Use evaporated milk: swap it for the cream for the lower-calorie option noted in the ingredients.
• Try passata: use it in place of the tomato purée as listed.
• Make it more colourful: include the optional Kashmiri chilli in the sauce.
• Finish with coriander: add the fresh leaves just before serving for a fresh herbal note.

Common mistakes to avoid

• Crowding the pan: the chicken will not brown well; cook it in batches of two or three.
• Overcooking the first batch: brown each side for only 3 minutes, then let the chicken finish in the sauce.
• Skipping the pan scraping: lift the browned bits as the onions soften so they become part of the sauce.
• Scorching the spices: fry them for about 20 seconds and stir as they heat.
• Adding too much water: use it only if needed and pour it in gradually to thin the sauce.

How to store

Cool leftovers promptly, place them in an airtight container and refrigerate for up to 3 days. Reheat gently in a pan until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions