Chicken Tikka Masala

Ingredients

• 500 g (1 lb)boneless, skinless chicken breasts, cubed
• 5 ml (1 tsp)fresh root ginger, finely chopped
• 5 ml (1 tsp)garlic, finely chopped
• 5 ml (1 tsp)chilli powder
• 1.25 ml (1/4 tsp)turmeric
• 15 ml (1 tbsp)ground coriander
• 5 ml (1 tsp)salt
• 150 ml (1/4 pint)natural yoghurt
• 60 ml (4 tbsp)lemon juice
• 45 ml (3 tbsp)coriander leaves
• 15 ml (1 tbsp)lime juice
• 50 g (2 oz) ghee or 30 ml (2 tbsp)vegetable oil
• 2onions, finely chopped
• 2.5 cm (1 inch) piecefresh root ginger, finely chopped
• 2 clovesgarlic, crushed
• 6cardamom pods, bruised
• 10 ml (2 tsp)garam masala
• 10 ml (2 tsp)ground coriander
• 2.5–5 ml (1/2–1 tsp)chilli powder
• 300 ml (1/2 pint)double cream
• 30 ml (2 tbsp)tomato purée
• 60 ml (4 tbsp)hot water
• 2.5 ml (1/2 tsp)sugar
• 2.5 ml (1/2 tsp)salt

Instructions

1. 1

   Marinate the chicken

   In a large non-metallic dish, combine the chicken with the chopped ginger and garlic, chilli powder, turmeric, ground coriander, salt, yoghurt, lemon juice and 15 ml (1 tbsp) of the coriander leaves. Cover and refrigerate for at least 6 hours or overnight.

2. 2

   Soften the onions

   Heat the ghee or vegetable oil in a large flameproof casserole. Add the onions, ginger and garlic and cook over a low heat for about 5 minutes, stirring often, until softened but not browned.

3. 3

   Simmer the sauce

   Add the spices and stir-fry for 1–2 minutes, until fragrant. Stir in the cream, tomato purée, hot water, sugar and salt, then bring to the boil over a moderate heat. Lower the heat and simmer gently for 10–15 minutes, stirring occasionally. Take the pan off the heat and leave it to stand while the chicken cooks.

4. 4

   Grill the chicken

   Remove the chicken from the marinade and thread it onto wooden skewers. Cook under a preheated grill for 6–8 minutes, turning frequently, until tender and cooked through.

5. 5

   Finish the masala

   Slide the chicken pieces off the skewers and add them to the sauce. Set the pan over a low heat and simmer for about 5 minutes, stirring. Add the remaining chopped coriander leaves and the lime juice, then taste and adjust the seasoning if needed.

6. 6

   Serve straight away

   Serve immediately, garnished with coriander leaves and lime slices. Accompany with plain boiled rice, chapattis or naan bread.

What is chicken tikka masala?

Chicken tikka masala brings together grilled pieces of marinated chicken and a spiced, creamy sauce. Its precise origins are debated, and it is widely associated with British-Indian restaurant cooking.

This version layers flavour in stages: yoghurt and spices season the chicken, while a separate sauce simmers before the grilled pieces are added.

Nutrition and macros by portion

The nutrition label shows one serving as written: 135 calories, 21g protein, 4g carbs, 4g fat.

The chicken supplies most of the protein, while rice or bread served alongside would add most of the meal’s carbohydrates. Ghee or oil and double cream are the main sources of fat in the curry. For a more balanced plate, serve a moderate amount of rice or bread with vegetables alongside.

The marinade does the early work

Yoghurt and lemon juice coat the chicken along with ginger, garlic and spices. The recipe calls for at least 6 hours in the fridge, or an overnight rest, so allow for that when planning the 65-minute cooking time.

Build a gentle sauce base

Onions, ginger and garlic soften slowly in ghee or oil rather than browning. Stir frequently and keep the heat low to follow the method’s cue of soft, pale onions.

Garam masala, coriander and chilli need only 1–2 minutes in the pan. Stir as they cook, stopping when they smell fragrant before adding the cream and tomato purée.

Watch the simmer

Once the cream and other sauce ingredients come to the boil, reduce the heat and let the mixture simmer gently for 10–15 minutes. Stir now and then to keep the sauce moving around the pan.

The sauce rests off the heat while the chicken is grilled. It returns to a low heat for about 5 minutes once the chicken is added.

Grill, then finish in the sauce

Thread the marinated chicken onto wooden skewers and turn it frequently under the preheated grill. The recipe’s cue is chicken that is tender and cooked through after 6–8 minutes.

Take the chicken off the skewers before combining it with the sauce. The short final simmer brings the two components together without replacing the grilling step.

Choose a simple accompaniment

Plain boiled rice, chapattis or naan are the suggested ways to serve the dish. Rice offers a mild contrast, while flatbreads can be used to scoop up the creamy sauce.

Coriander leaves and lime slices finish the dish; the lime juice stirred in at the end adds a fresh, sharp note.

Recipe notes & tips

• Marinate the chicken in the refrigerator for at least 6 hours or overnight.
• Use a large non-metallic dish for marinating the chicken.
• Keep the onion mixture over low heat and stir often so it softens without browning.
• Turn the skewers frequently while grilling for even cooking.
• Taste the finished sauce after adding the lime juice and adjust the seasoning if needed.

Variations

• Adjust the heat: Use the lower amount of chilli powder for a milder sauce.
• Choose the cooking fat: Use vegetable oil instead of ghee.
• Change the accompaniment: Serve with chapattis or naan instead of rice.
• Add a fresh finish: Offer extra lime slices and coriander leaves at the table.
• Plan ahead: Marinate the chicken overnight to fit the longer resting time into your schedule.

Common mistakes to avoid

• Short marinade: Do not skip the rest; refrigerate the chicken for at least 6 hours or overnight.
• Browning the onions: Keep the heat low and stir often until the onions soften without taking on colour.
• Scorching the spices: Stir them for just 1–2 minutes, until fragrant, before adding the sauce ingredients.
• Skipping turns: Turn the chicken frequently under the grill so it cooks evenly.
• Leaving chicken on skewers: Remove the cooked pieces before adding them to the sauce.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until piping hot throughout, stirring so the sauce warms evenly.

Frequently asked questions