Chicken Tikka Masala

Ingredients

• 900 g (2 lb)boneless, skinless chicken thighs, or chicken breasts cut into bite-sized pieces
• 180 ml (¾ cup)plain yoghurt
• 22.5 ml (1½ tablespoons)minced garlic
• 15 ml (1 tablespoon)grated ginger
• 10 ml (2 teaspoons)garam masala
• 2.5 ml (½ teaspoon)turmeric
• 5 ml (1 teaspoon)ground coriander
• 2.5 ml (½ teaspoon)ground cumin
• 5 ml (1 teaspoon)Kashmiri chilli, or 2.5 ml (½ teaspoon) ground red chilli powder
• 3.75 ml (¾ teaspoon), or to tastesalt
• 15 ml (1 tablespoon)oil
• 30 ml (2 tablespoons)cooking oil
• 30 g (2 tablespoons)butter
• 1 largeonion, finely diced
• 15 ml (1 tablespoon)finely minced garlic
• 15 ml (1 tablespoon)finely grated ginger
• 5 ml (1 teaspoon)red chilli powder
• 7.5 ml (1½ teaspoons)garam masala
• 7.5 ml (1½ teaspoons)ground cumin
• 5 ml (1 teaspoon)turmeric powder
• 5 ml (1 teaspoon)ground coriander
• 400 g (14 oz)tomato purée, tomato sauce or passata
• 240 ml (1 cup)double cream or thickened cream
• 1–3 teaspoonsbrown sugar
• 60 ml (¼ cup), if neededwater
• 4 tablespoonsfresh coriander, to garnish

Instructions

1. 1

   Marinate the chicken

   Put the chicken in a large bowl with all the marinade ingredients and mix thoroughly. Cover and refrigerate for at least 30 minutes, or leave it overnight.

2. 2

   Heat the oil

   Warm the cooking oil in a large pan over medium-high heat until it shimmers.

3. 3

   Brown the chicken

   Cook the chicken in batches so the pan is not overcrowded, browning each piece for 3 minutes per side. Take the chicken out of the pan and set it aside.

4. 4

   Soften the onion

   Melt the butter in the same pan, then add the diced onion. Cook for about 3 minutes, stirring and scraping up the browned bits, until soft.

5. 5

   Add aromatics

   Stir in the garlic and ginger and cook for 30 seconds to 1 minute, until fragrant.

6. 6

   Toast the spices

   Turn the heat down to low. Add the chilli powder, garam masala, cumin, turmeric and coriander, and stir constantly for a few seconds.

7. 7

   Simmer the tomato

   Mix in the tomato purée and simmer for 8–10 minutes, stirring occasionally, until the sauce thickens and deepens in colour.

8. 8

   Finish the sauce

   Stir in the cream and sugar, then return the chicken and its juices to the pan. Cook for 8–10 minutes, until the chicken is cooked through and the sauce is thick and bubbling. Add water to thin the sauce if needed, then adjust the salt and sugar to taste.

9. 9

   Garnish and serve

   Scatter over the fresh coriander and serve hot.

What is chicken tikka masala?

Chicken tikka masala is a British-Indian curry-house favourite: marinated chicken is cooked and served in a spiced tomato and cream sauce. Its exact origins are debated, and versions vary widely.

This version combines yoghurt-marinated chicken with a sauce built in the same pan, so the browned bits from the chicken add flavour to the onions and tomato.

Nutrition and macros by portion

The nutrition label shows one serving as written: 484 calories, 34g protein, 14g carbs, 33g fat.

Chicken supplies most of the protein, while the tomato purée and any rice or bread served alongside contribute carbohydrates. Cream, butter and oil account for much of the fat. Pair a portion with vegetables and a measured serving of rice or bread for a more balanced plate.

Why marinate the chicken?

Yoghurt marinade: it coats the chicken with spices and helps the pieces cook up flavourful. Give it at least 30 minutes in the fridge, or leave it overnight as the method allows.

Chicken choice: thighs tend to stay juicy through browning and simmering, while breasts are a leaner alternative. Cut either into similarly sized pieces for more even cooking.

Build flavour in the pan

Browned chicken: cook it in batches so the pieces have room to brown rather than steam. Set them aside while you make the sauce in the same pan.

Spices: stir them into the softened onion, garlic and ginger over low heat for just a few seconds. Keeping them moving helps prevent scorching before the tomato goes in.

Look for the right sauce texture

Tomato stage: simmer the purée for 8–10 minutes, stirring now and then, until it thickens and turns a deeper colour. This reduces the watery tomato flavour before the cream is added.

Final simmer: after returning the chicken, cook for another 8–10 minutes until it is cooked through and the sauce is thick and bubbling. Add water a little at a time if you prefer a looser consistency.

Adjust the balance

Sugar and salt: the recipe allows 1–3 teaspoons of brown sugar, with salt adjusted to taste. Check the sauce near the end and add only as much as you prefer.

Heat: Kashmiri chilli gives colour and warmth, while ground red chilli can be used as the listed alternative. The separate chilli powder in the sauce also contributes heat.

Serving ideas

Rice: serve the curry with plain rice to soak up the creamy tomato sauce. Warm flatbread is another useful accompaniment.

Fresh finish: scatter the coriander over the pan just before serving. A simple vegetable side can add a contrasting texture to the rich sauce.

Recipe notes & tips

• Marinate the chicken for at least 30 minutes in the refrigerator.
• Brown the chicken in batches to avoid overcrowding the pan.
• Scrape up the browned bits when cooking the onion for extra flavour in the sauce.
• Keep the heat low and stir continuously when briefly cooking the ground spices.
• Simmer the tomato purée until it thickens before adding the cream.
• Check that the chicken is cooked through during the final simmer.

Variations

• Use chicken breast: cut it into bite-sized pieces and follow the same method.
• Adjust the chilli: use the listed ground red chilli alternative for the marinade, or reduce the sauce chilli to suit your preference.
• Choose passata: use it in place of the tomato purée as specified in the ingredients.
• Make the sauce looser: add some of the measured water if needed.
• Finish with coriander: garnish each serving with fresh coriander just before serving.

Common mistakes to avoid

• Crowding the pan: the chicken may steam instead of brown, so cook it in batches.
• Skipping the marinade: allow at least 30 minutes for the chicken to take on the yoghurt and spices.
• Scorching the spices: use low heat and stir constantly for the few seconds they cook.
• Rushing the tomato stage: simmer it for 8–10 minutes so it can thicken and deepen in colour.
• Adding all the water at once: use it only if needed and add enough to reach your preferred sauce consistency.
• Serving before checking the chicken: simmer it for the full 8–10 minutes and make sure it is cooked through.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave until steaming hot throughout; add a splash of water if the sauce has thickened.

Frequently asked questions