Chicken Tikka Masala

Ingredients

• 550 gboneless chicken thigh, cut into bite-sized pieces
• 100 gplain yoghurt
• 3 clovesgarlic, grated
• 1.25 cmginger, grated
• 7.5 mlgaram masala
• 1 tspsalt
• 15 mllemon juice
• 1onion, finely chopped
• 3 clovesgarlic, grated
• 2.5 cmginger, grated
• ½ tspground turmeric
• 1 tspground coriander
• 1 tspground cumin
• 1 tspgaram masala
• 1 tspground red chilli
• 120 mltomato purée
• 240 mldouble cream
• to tastesalt
• 30 mlbutter
• 30 mlcooking oil

Instructions

1. 1

   Marinate chicken

   Mix the chicken with all the marinade ingredients and leave to marinate for 30 minutes.

2. 2

   Heat the oil

   After 30 minutes, heat the cooking oil in a large non-stick pan over medium-high heat.

3. 3

   Brown the chicken

   Once the oil is hot, cook the marinated chicken for about 2 minutes on each side, or until browned. Set it aside.

4. 4

   Cook the onion

   In the same pan, cook the butter and onion over medium heat until the onion is translucent.

5. 5

   Add aromatics

   Add the grated garlic and ginger, then stir-fry for about 30 seconds.

6. 6

   Stir in spices

   Add the turmeric, ground coriander, ground cumin and garam masala. Stir until evenly combined.

7. 7

   Add tomato

   Add the tomato purée, ground red chilli and salt. Stir occasionally.

8. 8

   Simmer sauce

   Turn the heat to low and simmer the sauce for 15 minutes.

9. 9

   Finish the curry

   After 15 minutes, add the chicken and cream. Cook for another 10 minutes, stirring occasionally.

10. 10

    Turn off heat

    Switch off the heat.

11. 11

    Serve warm

    Serve with warm rice and garnish with celery.

12. 12

    Enjoy the dish

    Enjoy!

What is chicken tikka masala?

Chicken tikka masala combines pieces of spiced chicken with a creamy tomato sauce. Its precise origins are debated, and it is widely associated with British Indian cooking as well as South Asian flavours.

Here, yoghurt, lemon and spices season the chicken before it is browned, while the sauce is built in the same pan. That sequence adds layers of flavour without requiring a separate cooking vessel.

Nutrition and macros by portion

The nutrition label shows one serving as written: 442 calories, 20g protein, 8g carbs, 39g fat.

Most of the carbohydrates come from the tomato purée and yoghurt, while the cream, butter and oil contribute much of the fat. Chicken provides the protein; serve with a measured portion of rice and add vegetables to balance the plate.

The marinade and chicken

Yoghurt and lemon: these coat the chicken alongside garlic, ginger and garam masala. Give the pieces the full 30 minutes to take on the marinade while you prepare the remaining ingredients.

Chicken thigh: bite-sized pieces are convenient to brown and then simmer in the sauce. Keep the pieces similar in size so they cook at a similar rate.

Building the sauce

Onion and aromatics: cook the onion in butter until translucent, then stir in the garlic and ginger for about 30 seconds. This short step softens their sharpness without letting them linger in the hot pan.

Ground spices: stir the turmeric, coriander, cumin and garam masala into the onion mixture before adding tomato purée and chilli. The recipe then simmers the sauce for 15 minutes to bring the flavours together.

Getting the texture right

Browned chicken: use a large non-stick pan and cook the pieces over medium-high heat for about 2 minutes per side. Work in batches if the pan is crowded, so the chicken has room to brown.

Creamy finish: return the browned chicken to the sauce with the cream and cook for 10 minutes. Stir occasionally, keeping the heat gentle so the sauce simmers rather than boils vigorously.

Timing and doneness

The recipe allows 30 minutes for marinating, followed by the sauce’s 15-minute simmer and a further 10 minutes after adding the chicken and cream. The listed total time is 55 minutes.

Check that the chicken is cooked through before serving; the timing can vary with the size of the pieces and the heat of your hob. The sauce should be hot and creamy when the pan comes off the heat.

What to serve alongside

Warm rice is the suggested accompaniment and works well for spooning up the sauce. The method also calls for celery as a garnish.

For a more rounded plate, serve the curry with a vegetable side such as steamed greens. Add the rice and vegetables alongside the curry rather than stirring them into the sauce.

Recipe notes & tips

• Cut the chicken into similarly sized pieces to help them cook evenly.
• Let excess marinade drip off the chicken before placing it in the hot pan.
• Brown the chicken in batches if the pan is too full.
• Grate the garlic and ginger before heating the pan so they are ready to add.
• Stir the sauce occasionally during its 15-minute simmer.
• Keep the heat low after adding the cream and chicken.

Variations

• Adjust the heat: use less ground red chilli for a milder sauce.
• Fresh garnish: finish with the celery specified in the method.
• Add vegetables: serve with a side of steamed greens.
• Serve with flatbread: offer warm flatbread alongside the rice.
• Use chicken breast: cut it into even pieces and check it carefully for doneness.

Common mistakes to avoid

• Crowding the pan: the chicken may steam instead of brown; cook it in batches.
• Skipping the marinade: allow the full 30 minutes for the yoghurt and spices to coat the chicken.
• Burning the aromatics: stir the garlic and ginger for about 30 seconds, then add the spices.
• Rushing the sauce: keep it at a low simmer for the full 15 minutes.
• Boiling the cream hard: keep the heat gentle after adding it to the pan.
• Guessing doneness by time alone: check that the chicken is cooked through before serving.

How to store

Cool leftovers promptly, transfer them to an airtight container and refrigerate for up to 3 days. Reheat gently in a pan until piping hot, stirring occasionally; add a small splash of water if the sauce has thickened.

Frequently asked questions