Chicken Tikka Masala

Ingredients

• 907 g (2 lb)boneless, skinless chicken thighs, cut into 4 cm (1½-inch) pieces
• 240 ml (1 cup)plain yoghurt
• 3 clovesgarlic, minced
• 15 ml (1 tablespoon)ginger, minced
• 5 ml (1 teaspoon)salt
• 15 ml (1 tablespoon)garam masala
• 5 ml (1 teaspoon)turmeric
• 5 ml (1 teaspoon)sweet paprika
• 30 ml (2 tablespoons)vegetable oil
• 28 g (2 tablespoons)unsalted butter
• 2 mediumonions, chopped
• 3 clovesgarlic, minced
• 15 ml (1 tablespoon)ginger, minced
• 10 ml (2 teaspoons)garam masala
• 10 ml (2 teaspoons)ground cumin
• 10 ml (2 teaspoons)ground coriander
• 5 ml (1 teaspoon)red chilli powder
• 397 g (14 oz)tomato sauce or passata
• 5 ml (1 teaspoon)salt
• 28 g (2 tablespoons)butter
• 240 ml (1 cup)double cream
• 30 ml (2 tablespoons)fresh coriander, chopped

Instructions

1. 1

   Marinate the chicken

   Put all the chicken tikka ingredients in a large bowl and mix until every piece is coated. Cover and refrigerate for at least 10 minutes and up to 1 hour.

2. 2

   Brown the chicken

   Heat the vegetable oil in a large frying pan over medium-high heat. Fry the chicken in batches, without crowding the pan, for about 3 minutes on each side until browned. Transfer it to a plate.

3. 3

   Cook the aromatics

   Melt the butter in the same pan over medium heat. Add the onion and cook for 3 minutes until soft and aromatic. Stir in the garlic, ginger, garam masala, cumin, coriander and red chilli powder; cook for 30 seconds, until fragrant.

4. 4

   Simmer the sauce

   Pour in the tomato sauce and season with salt. Lower the heat and simmer for about 10 minutes, until the sauce thickens.

5. 5

   Finish the curry

   Stir in the butter and double cream, then return the chicken to the pan and toss to coat. Cook for another 10 minutes, until the chicken is fully cooked through.

6. 6

   Garnish and serve

   Scatter over the chopped coriander and serve with basmati rice and naan.

What is chicken tikka masala?

Chicken tikka masala is a curry of marinated chicken served in a spiced tomato and cream sauce. Its precise origins are disputed, and it is widely associated with the British-Indian restaurant tradition.

Here, yoghurt and spices coat the chicken before it is browned, while a separate sauce builds flavour from onion, aromatics and tomato. Adding cream at the end gives the sauce its rich finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 557 calories, 25g protein, 14g carbs, 45g fat.

The chicken and double cream contribute much of the protein and fat, while the tomato sauce and onions provide some of the carbohydrates. Serve it with a measured portion of basmati rice and add vegetables on the side to round out the plate.

The yoghurt marinade

Coating: Mix the marinade thoroughly so the yoghurt and spices reach all sides of the chicken pieces. The recipe allows 10 minutes to 1 hour in the fridge, so even a short rest works if time is limited.

Piece size: Cut the thighs into evenly sized pieces, around 4 cm, to help them brown and cook at a similar rate.

Brown the chicken in batches

Pan space: Cook the chicken in batches rather than crowding the frying pan. A single layer gives the pieces room to brown instead of releasing moisture and steaming.

Colour: Turn each piece after about 3 minutes per side. It does not need to be fully cooked at this stage; it finishes in the sauce.

Build a fragrant sauce

Onion: Give the chopped onion the full 3 minutes to soften before adding the spices. This creates a gentler base for the sharper aromatics.

Spices: Stir the garlic, ginger and ground spices for about 30 seconds, just until fragrant. Keep them moving so they do not catch on the pan.

Get the sauce consistency right

Tomato stage: Simmer the tomato sauce for about 10 minutes on low heat, until it thickens. If it still looks loose, continue simmering and stir occasionally.

Cream finish: Stir in the butter and cream before returning the chicken to the pan. Keep the heat low as the chicken finishes cooking in the sauce.

Serve it with rice and naan

Rice: Basmati rice is suggested to serve alongside the curry and soak up the sauce. Cook it separately while the sauce simmers if you want everything ready together.

Bread: Naan makes another useful accompaniment for scooping up the creamy sauce. Finish with the chopped fresh coriander just before serving.

Recipe notes & tips

• Cut the chicken into pieces of similar size so they brown and cook evenly.
• Have the sauce ingredients measured and ready before you start cooking the aromatics.
• Brown the chicken in batches to avoid overcrowding the pan.
• Keep the heat moderate when cooking the spices and stir them frequently.
• Check that the chicken is fully cooked through before serving.
• Chop the coriander shortly before using it to keep its fresh flavour.

Variations

• Adjust the chilli: Use less red chilli powder for a milder curry.
• Use passata: Choose passata instead of tomato sauce for a smooth tomato base.
• Add vegetables: Serve with cooked vegetables alongside the curry.
• Change the garnish: Replace the fresh coriander with another fresh herb if preferred.
• Choose your side: Serve with basmati rice, naan, or both.

Common mistakes to avoid

• Crowding the pan: The chicken may steam rather than brown; cook it in batches.
• Uneven chicken pieces: Different sizes cook at different rates; cut the thighs into similar-sized pieces.
• Burning the spices: They can catch quickly; stir constantly and cook for only about 30 seconds.
• Skipping the tomato simmer: The sauce may stay thin; simmer for about 10 minutes until it thickens.
• Adding cream too early: It belongs in the finishing stage; stir it in after the tomato sauce has simmered.
• Serving before the chicken is cooked through: Return it to the sauce and cook for the full finishing time.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat gently in a pan until piping hot throughout, adding a small splash of water if the sauce has thickened.

Frequently asked questions