Chicken tikka masala

Ingredients

• 600 gchicken breast
• 200 mlnatural yoghurt
• 2 clovesgarlic
• 1 pieceginger
• 1lemon
• 15 ml (1 tablespoon)ground cumin
• 15 ml (1 tablespoon)ground coriander
• 5 ml (1 teaspoon)paprika
• 5 ml (1 teaspoon)turmeric
• 5 ml (1 teaspoon)garam masala
• 1onion
• 400 gchopped tomatoes
• 100 mlsingle cream
• to tasteneutral oil
• to tastesalt
• to servefresh coriander

Instructions

1. 1

   Marinate chicken

   In a large bowl, mix the yoghurt with the garlic, ginger, lemon juice and half of the spices. Add the chicken, coat it thoroughly and leave to marinate in the fridge for at least 1 hour, ideally overnight.

2. 2

   Sear the chicken

   Heat a little oil in a frying pan over a high heat. Sear the marinated chicken until well browned on all sides, without cooking it all the way through, then set it aside.

3. 3

   Soften the onion

   In the same pan, cook the sliced onion over a medium heat until translucent.

4. 4

   Toast the spices

   Add the remaining spices and toast for 1 minute, stirring, to bring out their aromas.

5. 5

   Simmer tomatoes

   Pour in the chopped tomatoes and simmer over a medium heat for 10 minutes, until the sauce has thickened slightly.

6. 6

   Stir in cream

   Add the single cream and stir to combine.

7. 7

   Finish cooking

   Return the chicken to the sauce and simmer for another 5–10 minutes, until it is cooked through and the sauce is creamy.

8. 8

   Garnish and serve

   Scatter over the chopped fresh coriander before serving.

What is chicken tikka masala?

Chicken tikka masala is a dish of spiced, marinated chicken served in a creamy tomato sauce. Its roots are often associated with South Asian cooking, while the version now familiar in Britain developed through the meeting of South Asian flavours and British restaurant cooking.

Here, yoghurt helps coat the chicken before it is seared, and the same pan is used to build the sauce. That sequence carries the toasted spice flavours into the tomatoes and cream.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1470 calories, 146g protein, 46g carbs, 77g fat.

Chicken supplies most of the protein, while the tomatoes and yoghurt contribute carbohydrates; the cream and cooking oil provide much of the fat. Serve it with a measured portion of rice or bread and add vegetables alongside to round out the meal.

The yoghurt marinade

Marinade: yoghurt, garlic, ginger and lemon juice form the coating, while half the spices season the chicken. Give it at least an hour in the fridge; an overnight rest is the recipe’s preferred option.

Spices in two stages

First addition: the spices mixed into the marinade flavour the chicken as it rests. The recipe divides the spice quantities in half, so keep the remaining half for the sauce.

Second addition: briefly toast those spices with the softened onion, stirring for 1 minute. Keep them moving so they become fragrant without catching on the pan.

Searing without overcooking

Chicken pieces: brown them on all sides over a high heat, then take them out before they are fully cooked. This gives the sauce time to finish cooking them later.

Doneness: once the chicken has returned to the sauce, simmer it for 5–10 minutes until cooked through. Cut into a larger piece to check that the centre is no longer raw.

Building a smooth sauce

Tomatoes: simmer them for 10 minutes, until the mixture has thickened slightly. This gives the sauce a head start before the cream goes in.

Cream: stir it through before returning the chicken to the pan. Finish with a gentle simmer so the sauce stays creamy and coats the pieces.

Timing the marinade

The listed total time is 105 minutes, which allows for the minimum 1-hour marinade and the cooking steps. Marinating overnight is also suggested, so plan that extra resting time separately if you choose that option.

What to serve alongside

Rice is a natural partner for the creamy sauce, while naan or another flatbread is useful for scooping it up. Add a simple vegetable side, such as steamed greens, for a more balanced plate.

Recipe notes & tips

• Cut the chicken into similarly sized cubes so it browns at a similar rate.
• Keep the pan hot for the initial sear, but avoid cooking the chicken all the way through at this stage.
• Stir constantly while toasting the spices for their 1 minute in the pan.
• Let the tomatoes simmer for the full 10 minutes so the sauce thickens slightly before adding cream.
• Chop the fresh coriander just before serving to keep its flavour bright.

Variations

• Adjust the heat: add a little chilli if you would like a hotter sauce.
• Use chicken thighs: cut them into pieces and follow the same searing and simmering method.
• Add vegetables: stir in cooked vegetables near the end so they warm through in the sauce.
• Make it dairy-free: use an unsweetened plant-based yoghurt and cream alternative, knowing the flavour and texture will change.
• Serve with flatbread: use naan or another flatbread in place of rice for scooping up the sauce.

Common mistakes to avoid

• Skipping the marinade: give the chicken at least 1 hour in the fridge so the yoghurt and spices can coat it.
• Crowding the pan: sear the chicken in batches if needed so the pieces brown rather than steam.
• Cooking the chicken fully while searing: remove it while still not cooked through, then finish it in the sauce.
• Leaving spices unattended: stir them for their 1-minute toast so they do not catch.
• Adding cream too early: wait until the tomatoes have simmered for 10 minutes and thickened slightly.

How to store

Cool leftovers promptly, store them covered in the fridge and eat within 2 days. Reheat gently in a pan until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions