Chicken Tikka Masala

Ingredients

• 907 g (2 lb)chicken breasts, diced into 2.5 cm (1-inch) cubes
• 120 ml (½ cup)plain yoghurt
• 30 ml (2 tablespoons)fresh ginger, grated
• 30 ml (2 tablespoons)fresh garlic, mashed
• 10 ml (2 teaspoons)ground coriander
• 10 ml (2 teaspoons)paprika
• 5 ml (1 teaspoon)ground cumin
• 3.75 ml (¾ teaspoon)cayenne pepper
• 3.75 ml (¾ teaspoon)ground turmeric
• 1 pinchground cloves
• 1 pinchblack pepper
• 1 pinchground cardamom
• 2 pinchesground cinnamon
• 7.5 ml (1½ teaspoons)Himalayan pink salt
• 600 ml (2½ cups)tomatoes
• 30 ml (2 tablespoons)fresh coriander leaves, finely chopped
• 360 ml (1½ cups)red pepper, roughly chopped
• 240 ml (1 cup)yellow onion, roughly chopped
• 50 g (⅓ cup)flaked almonds
• 50 g (⅓ cup)golden raisins
• 30 ml (2 tablespoons)vegetable oil
• 1 pinchground cloves
• 1 pinchblack pepper
• 1 pinchground cardamom
• 1 pinchcayenne pepper
• 2 pinchesground cinnamon
• 2.5 ml (½ teaspoon)Himalayan pink salt
• 80 ml (⅓ cup)crème fraîche

Instructions

1. 1

   Mix the marinade

   In a bowl, combine the yoghurt, garlic, ginger and the dry spices for the chicken tikka. Stir in the chopped coriander leaves.

2. 2

   Marinate the chicken

   Put the chicken cubes in a food storage bag and add the yoghurt mixture. Turn the pieces until coated, then refrigerate for at least 30 minutes and no more than 2 hours.

3. 3

   Heat the oven

   Preheat the oven to 177°C (350°F). Line two baking sheets with parchment paper or silicone mats.

4. 4

   Prepare the vegetables

   In a bowl, mix the ingredients for the masala, leaving out the tomatoes, crème fraîche, salt and coriander leaves. Spread the mixture on one baking sheet.

5. 5

   Arrange the chicken

   Place the chicken pieces individually on the other baking sheet.

6. 6

   Bake both trays

   Set both trays on the middle rack and bake for 30 minutes. Stir the vegetables twice during baking.

7. 7

   Brown under grill

   Set the oven to a low grill setting and grill for 3–5 minutes, until the chicken is golden brown and the vegetables are cooked through. Remove both trays from the oven.

8. 8

   Blend the sauce

   Transfer the roasted vegetables to a blender, add the tomatoes and blend until the mixture is thick and smooth.

9. 9

   Warm the sauce

   Put the blended masala in a deep pan over a medium heat. Add the salt and crème fraîche, then stir.

10. 10

    Finish the curry

    Add the chicken and stir to combine. Cook for 5 minutes.

11. 11

    Serve the curry

    Serve over basmati rice and scatter with fresh coriander leaves.

What is chicken tikka masala?

Chicken tikka masala is a curry of spiced chicken served in a rich sauce. Its exact origins are debated, but it is strongly associated with British Indian cooking and the restaurant curry tradition.

This version builds its sauce from roasted pepper, onion, almonds and raisins, blended with tomatoes and finished with crème fraîche. The chicken marinates separately, so it takes on the yoghurt and spice mixture before joining the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 357 calories, 36g protein, 19g carbs, 15g fat.

The chicken supplies most of the protein, while the raisins, vegetables and suggested rice contribute carbohydrates. The oil, almonds and crème fraîche provide much of the fat. For a balanced plate, serve with a generous portion of vegetables alongside the rice and curry.

The yoghurt marinade

Coating the chicken evenly helps the yoghurt, ginger, garlic and spices cling to each piece. Give it at least 30 minutes in the fridge, but keep within the recipe’s two-hour maximum.

Cut the chicken into evenly sized cubes so the pieces cook at a similar rate. Arrange them individually on the tray rather than piling them up.

Roast the masala base

Vegetables: spread the pepper, onion and other masala ingredients across the lined tray so they roast rather than sit in a heap. Stir twice during the 30-minute bake, as directed.

Blending: transfer the roasted mixture to the blender with the tomatoes and blend until thick and smooth. Take care when blending warm ingredients, and follow your blender’s instructions.

Watch the final browning

The short low-grill stage adds colour to the chicken and finishes the vegetables. Check after 3 minutes, then continue only as needed, up to 5 minutes.

Ovens and grill settings vary, so use the recipe’s visual cues: the chicken should be golden brown and the vegetables well done.

Bring the curry together

Warm the blended sauce with the crème fraîche and salt before adding the chicken. Stir to coat the pieces, then cook together for 5 minutes.

Serve the curry over basmati rice and finish with fresh coriander leaves, as suggested in the method.

Serving and timing

The stated total time is 80 minutes, including the 30-minute bake and at least 30 minutes of marinating. Marinating for longer, up to 2 hours, will extend the overall time.

Rice is listed as a serving suggestion rather than an ingredient with a quantity, so prepare the amount you need separately.

Recipe notes & tips

• Keep the chicken cubes similar in size so they cook evenly.
• Marinate the chicken in the fridge for at least 30 minutes, without exceeding 2 hours.
• Use parchment paper or silicone mats to line both baking sheets.
• Stir the vegetables twice during their 30-minute bake.
• Check the chicken and vegetables during the 3–5-minute grill stage to prevent excessive browning.
• Blend the roasted vegetables with the tomatoes until the sauce is smooth and thick.

Variations

• Adjust the heat: reduce the cayenne for a milder curry.
• Use chicken thighs: cut them into similarly sized pieces before marinating.
• Change the nuts: replace the flaked almonds with another nut if preferred.
• Add extra coriander: scatter more fresh leaves over the finished curry.
• Serve with flatbread: offer it alongside the basmati rice for another way to enjoy the sauce.

Common mistakes to avoid

• Skipping the marinade: give the chicken at least 30 minutes in the yoghurt mixture.
• Crowding the chicken tray: arrange the pieces individually so they are not piled together.
• Leaving the vegetables unstirred: stir them twice during the 30-minute bake as instructed.
• Grilling without checking: inspect after 3 minutes and stop when the chicken is golden and vegetables are well done.
• Adding the chicken before warming the sauce: first stir the crème fraîche and salt into the blended masala.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat thoroughly in a pan over a medium heat, stirring until hot throughout.

Frequently asked questions