Chicken Tikka Masala

Ingredients

• 680 g (1½ lb)boneless, skinless chicken thighs, cut into bite-sized pieces
• 240 g (1 cup)plain yoghurt
• 15 ml (1 tablespoon)freshly squeezed lemon juice
• 2 teaspoonsground cumin
• 1 teaspoonground cinnamon
• 1 teaspoonKashmiri chilli powder
• 1 teaspoontandoori masala
• 2 teaspoonsground black pepper
• 1 tablespoonfresh ginger, minced
• 2 clovesgarlic, minced
• 1 teaspoonsalt
• 28 g (2 tablespoons)butter
• 1 clovegarlic, minced
• ½ teaspoonKashmiri chilli powder
• 2 teaspoonsground cumin
• 2 teaspoonspaprika
• 1 teaspoongaram masala
• 227 g (8 oz)tomato sauce or passata
• 240 ml (1 cup)double cream
• To tastesalt
• For garnishfresh coriander
• To servecooked rice
• To servenaan bread

Instructions

1. 1

   Marinate the chicken

   In a large bowl, combine the yoghurt, lemon juice, cumin, cinnamon, Kashmiri chilli powder, tandoori masala, black pepper, ginger, garlic and salt. Mix in the chicken until coated, then cover and refrigerate for at least 1 hour or overnight.

2. 2

   Cook the chicken

   Heat a grill or grill setting. Thread the chicken onto skewers and discard the leftover marinade. Grill, turning occasionally, for about 10–15 minutes, until cooked through. Set aside.

3. 3

   Make the sauce

   Melt the butter in a large frying pan over a medium heat. Add the garlic, Kashmiri chilli powder, cumin, paprika and garam masala. Stir in the tomato sauce and cook for 2 minutes, stirring often. Add the cream and simmer gently over a low heat for about 20 minutes, until the sauce thickens.

4. 4

   Simmer together

   Return the grilled chicken to the pan and simmer for another 10 minutes. Season with salt to taste.

5. 5

   Garnish and serve

   Scatter chopped coriander over the curry and serve with cooked rice or warm naan.

What is chicken tikka masala?

Chicken tikka masala is a curry of marinated chicken served in a spiced tomato and cream sauce. Its history is often associated with British South Asian cooking, and versions vary widely.

Here, the chicken is grilled before it goes into the sauce, adding a browned, smoky note alongside the creamy, gently simmered tomato base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 523 calories, 41g protein, 11g carbs, 35g fat.

The chicken provides most of the protein, while the cream and butter account for much of the fat. The yoghurt and tomato sauce contribute some carbohydrate, with rice or naan adding more if served alongside. For balance, pair a measured portion of curry with plenty of vegetables and choose rice or naan according to your appetite.

The yoghurt marinade

Yoghurt and lemon juice form the tangy base, while cumin, cinnamon, chilli, tandoori masala, ginger and garlic season the chicken. Give the pieces at least an hour in the fridge so the marinade has time to cling to them.

Grilling the chicken

Discard the used marinade rather than adding it to the finished sauce. Turn the skewers now and then as the chicken cooks for about 10–15 minutes, and check that the pieces are cooked through before setting them aside.

Building the sauce

Spices first: briefly warm the garlic and spices in butter, stirring frequently to release their aroma without letting the garlic catch.

Tomato and cream: cook the tomato sauce for 2 minutes before adding the cream. A gentle 20-minute simmer thickens the sauce; keep the heat low and stir occasionally.

Finishing the curry

Add the chicken only after the sauce has thickened, then simmer for a further 10 minutes so the flavours come together. Adjust the salt at the end, since the marinade and sauce have already been seasoned.

What to serve with it

Serve with cooked rice, naan or both. Rice makes a simple base, while warm naan is handy for scooping up the thick sauce.

A fresh, crunchy side such as cucumber or a green salad can bring contrast to the rich curry.

Recipe notes & tips

• Cut the chicken into pieces of similar size so they cook at roughly the same pace.
• Marinate the chicken overnight if you want to prepare it ahead.
• Turn the skewers occasionally so the chicken cooks evenly on the grill.
• Stir the spices frequently as they warm in the butter to help prevent the garlic from catching.
• Keep the sauce at a gentle simmer after adding the cream.
• Warm the naan shortly before serving so it is ready for the curry.

Variations

• Adjust the heat: use less Kashmiri chilli powder for a milder curry.
• Add vegetables: serve with cooked spinach or peas alongside the curry.
• Use chicken breast: swap in boneless chicken breast and check it carefully as it cooks.
• Make it dairy-free: use suitable unsweetened alternatives for the yoghurt, butter and cream.
• Serve with flatbread: use warm naan as the main accompaniment instead of rice.

Common mistakes to avoid

• Skipping the marinade time: allow at least 1 hour in the fridge for the coating to cling to the chicken.
• Keeping the marinade: discard it after threading the chicken onto skewers.
• Crowding the skewers: leave a little space between pieces so they cook evenly.
• Scorching the spices: stir them over a medium heat and add the tomato sauce after they are warmed.
• Boiling the cream: keep the sauce at a low simmer while it thickens.
• Adding chicken too soon: let the sauce simmer for about 20 minutes first, then return the chicken for its final 10 minutes.

How to store

Refrigerate leftovers promptly in a covered container and use within 3 days. Reheat until piping hot throughout, stirring the sauce; add a splash of water if it has thickened too much.

Frequently asked questions