Authentic Chicken Tikka Masala Recipe for Tender, Creamy Curry

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By
Nicky Corbishley

Chicken Tikka Masala – tender chunks of marinated chargrilled chicken in a creamy mild sauce with garlic, ginger and spices. Kids and adults alike love this dish.

Prep Time:
20 mins

Cook Time:
40 mins

Marinating time:
2 hrs

Servings: 4

Course: Dinner

Cuisine: British, Indian

• 3 chicken breasts, chopped into bite-size chunks (approx 520g/1.1lbs)
• 120 ml (1/2 cup) Greek yogurt (or thick natural full-fat yogurt)
• 2 cloves garlic, peeled and minced
• 1 tbsp minced ginger
• Juice of half a lemon
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1 tsp paprika
• 1/2 tsp mild chilli powder (or hot if you prefer)
• Pinch of cinnamon
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil (for brushing onto the chicken before grilling)

Masala Sauce:

• 1 tbsp neutral oil (avocado, vegetable or rapeseed)
• 1 tbsp unsalted butter
• 1 onion, finely chopped
• 3 cloves garlic, peeled and minced
• 2 tsp minced ginger
• 1 tsp garam masala
• 2 tsp ground coriander
• 2 tsp paprika
• 1 tsp cumin
• 1/2 tsp cinnamon
• 2 tbsp tomato puree
• 1 red bell pepper, de-seeded and sliced (optional)
• 400 g (14 oz) tin chopped tomatoes
• 120 ml (1/2 cup) water
• 180 ml (3/4 cup) double/heavy cream
• 3 tbsp ground almonds
• 1 tbsp brown sugar

To Serve:

• Boiled rice
• 1 tbsp finely chopped fresh coriander (cilantro)
• Chopped fresh chillies (optional)

1. Combine chicken with yogurt, garlic, ginger, lemon juice, ground coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt and pepper. Mix thoroughly, cover and refrigerate to marinate for 2–3 hours.
2. About 35–40 minutes before serving, start the sauce.
3. Heat oil and butter in a large frying pan over medium-high heat. Add the chopped onion and cook for 4–5 minutes until softened.
4. Add garlic, ginger, garam masala, ground coriander, paprika, cumin, cinnamon and tomato puree. Stir and cook for 2–3 minutes to release the spices’ fragrance.
5. Add the red bell pepper (if using), chopped tomatoes and water. Bring to the boil and simmer for 15–20 minutes until the sauce has thickened. Start the rice if serving with rice.
6. Remove the marinated chicken from the fridge and spread on a baking sheet. Brush with oil and grill for 8–10 minutes until lightly charred and cooked through. Turn if needed and check there is no pink in the centre.
7. When the sauce is nearly ready, stir in the cream, ground almonds and brown sugar. Add the cooked chicken and simmer for a further 5 minutes to heat through.
8. Serve with boiled rice, sprinkle with fresh coriander and add chillies if desired.

Calories: 565 kcal |
Carbohydrates: 15 g |
Protein: 43 g |
Fat: 38 g |
Saturated Fat: 22 g |
Cholesterol: 179 mg |
Sodium: 558 mg |
Fiber: 3 g |
Sugar: 7 g