CHICKEN TIKKA MASALA

Chicken Tikka Masala is a well‑loved British classic, known for its rich, gently spiced sauce and tender pieces of marinated chicken. This recipe shows how to prepare the dish from scratch using simple steps and carefully balanced ingredients, resulting in a fragrant, comforting meal that can be enjoyed at home.
 

Ingredients

Serves 4

Chicken tikka

• 600 g skinless chicken breast, cut into bite‑sized pieces
• 150 g natural yoghurt
• 2 garlic cloves, finely chopped
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp garam masala

Masala sauce

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 1 tsp garam masala
• 2 tbsp tomato purée or 400 g chopped tomatoes
• 150 ml double cream
• Salt, to taste
   

Preparation Method

1. Combine the yoghurt, garlic, ginger, and spices in a bowl. Add the chicken and mix until evenly coated. Leave to marinate for at least 20 minutes to allow the flavours to develop.
2. Heat a pan or grill and cook the marinated chicken until lightly coloured and cooked through. Remove from the heat and set aside.
3. Heat the vegetable oil in a large pan over a medium heat. Add the onion and cook gently until softened. Stir in the garlic and ginger and cook briefly.
4. Add the ground spices and stir until aromatic. Mix in the tomato purée or chopped tomatoes and simmer until the sauce thickens.
5. Add the cooked chicken to the sauce and stir to coat evenly. Pour in the double cream and simmer gently until the sauce is smooth and well combined.
6. Season with salt to taste and heat through before serving.

Serving Suggestion

Serve hot with basmati rice or naan bread. This dish is ideal for sharing as part of a balanced meal.

Important Information

This recipe content is provided for informational purposes only and does not constitute nutritional or medical advice.