Chicken Tikka Masala (made in 4 easy steps)

Ingredients

• 4 teaspoonsgaram masala
• 2 teaspoonsturmeric
• 2 teaspoonsground coriander
• 2 teaspoonsground cumin
• 2 teaspoonschilli powder
• 2 teaspoonspaprika
• 2 teaspoonssalt
• 454 g (1 lb)boneless chicken thighs, cut into bite-sized pieces
• 120 g (½ cup)yoghurt
• 30 ml (2 tablespoons)lemon juice
• 15 ml (1 tablespoon)oil
• 1 largeonion, finely minced
• 30 ml (2 tablespoons)minced ginger
• 4 clovesgarlic, minced
• 30 ml (2 tablespoons)tomato paste
• 10 ml (2 teaspoons)honey
• 397 g (14 oz)tomato sauce
• 120 ml (½ cup)double cream

Instructions

1. 1

   Mix the spices

   Stir all the spices together in a small bowl.

2. 2

   Marinate the chicken

   Put the chicken in a medium bowl with the yoghurt, lemon juice and 2 tablespoons of the spice mix. Mix thoroughly, then refrigerate to marinate.

3. 3

   Make the sauce

   Warm the oil in a large pan over a medium heat. Add the onion, ginger and garlic and cook until the onion is golden brown, about 10 minutes. Stir in the honey, tomato paste and remaining spice mix; cook for 2–3 minutes. Add the tomato sauce and bring to a simmer, then stir in the cream. Add up to 1 cup of water if needed to thin the sauce.

4. 4

   Broil the chicken

   Preheat the oven to broil. Spread the marinated chicken pieces out on a baking sheet and place it on the middle rack. Broil for 12 minutes, or until the chicken is cooked through.

5. 5

   Combine and serve

   Add the chicken and any charred bits from the baking sheet to the sauce. Serve with a little chopped coriander sprinkled over the top.

What is chicken tikka masala?

Chicken tikka masala is a British-Indian curry of marinated chicken served in a spiced tomato and cream sauce. Its exact origins are debated, but it is closely associated with the Indian restaurant cooking that became popular in Britain.

Here, yoghurt and spices flavour the chicken, while broiling gives its surface some char before it is folded into the sauce. The result is creamy and warmly spiced, with a flavour reminiscent of butter chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 348 calories, 25g protein, 15g carbs, 21g fat.

The chicken provides most of the protein, while the tomato sauce and small amount of honey contribute carbohydrates. Cream and oil account for much of the fat; serve with rice or flatbread and a generous vegetable side to make a balanced plate.

Build a balanced spice mix

Garam masala: this aromatic blend anchors the mix, while cumin and coriander add earthy, citrusy notes. Turmeric, paprika and chilli powder round it out with colour and warmth.

Even distribution: mixing the spices together first makes it easier to divide them between the marinade and sauce. Measure out the 2 tablespoons for the chicken before adding the rest to the pan.

Marinate for flavour

Yoghurt and lemon juice: the yoghurt coats the chicken and carries the spices, while lemon adds brightness. Mix until all the pieces are covered before refrigerating them.

The method does not specify a marinating duration, so allow the chicken to marinate while you prepare the sauce, or longer if convenient. Keep it refrigerated until it is ready to broil.

Cook the sauce gently

Golden onion: cook the onion, ginger and garlic for about 10 minutes, stirring as needed, until the onion is golden brown. This gives the sauce a savoury base.

Spice and tomato: let the tomato paste, honey and remaining spice mix cook for 2–3 minutes before adding the tomato sauce. Bring it to a simmer, then stir in the cream; add water only if you want a thinner consistency.

Look for char and doneness

Spread the chicken pieces out on the baking sheet so they broil rather than sit crowded together. The recipe calls for 12 minutes under the broiler, with the tray on the middle rack.

Check that the chicken is cooked through before adding it to the sauce. Keep the browned or charred bits from the tray too: the method adds these to the curry for extra savoury flavour.

Serve it with

Rice is a natural partner for the creamy sauce, and flatbreads are useful for scooping it up. For a fuller plate, add a simple vegetable side such as greens or roasted cauliflower.

The recipe suggests a little fresh coriander on top. Add it just before serving so its fresh, herbal flavour stands out against the rich sauce.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar rate.
• Set aside the 2 tablespoons of spice mix for the marinade before seasoning the sauce.
• Let the onion cook until golden brown, rather than rushing it, for a deeper base.
• Keep the chicken pieces spread out on the baking sheet to encourage browning.
• Add the water gradually if the sauce seems too thick.
• Scrape the charred bits from the baking sheet into the sauce along with the chicken.

Variations

• Adjust the heat: use less chilli powder for a milder curry.
• Add vegetables: stir cooked spinach into the sauce before serving.
• Use chicken breast: cut it into bite-sized pieces and check it carefully for doneness.
• Make it dairy-free: use an unsweetened plant-based yoghurt and cream alternative.
• Serve with flatbreads: use naan or another flatbread to scoop up the sauce.

Common mistakes to avoid

• Crowding the baking sheet: the chicken may steam instead of char; spread the pieces out.
• Skipping the spice division: set aside 2 tablespoons for the marinade before adding the rest to the sauce.
• Overcooking the onion: cook it until golden brown, not dark or burnt.
• Adding all the water at once: add it gradually, up to 1 cup, so the sauce does not become too thin.
• Leaving the chicken unchecked: broil for 12 minutes as directed and confirm the pieces are cooked through before combining.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave until piping hot, stirring the sauce; add a splash of water if it has thickened.

Frequently asked questions