Chicken Tikka Masala

Chicken Tikka Masala is one of the most beloved curries in the world — and for very good reason. Tender, lightly charred chicken pieces bathed in a luscious, spiced tomato-cream sauce. It’s warming, deeply aromatic, and completely irresistible.

Don’t be put off by the ingredient list — this recipe is straightforward, and the flavour reward is enormous.

Ingredients

For the Marinade

• 700g boneless chicken thighs, cut into 4cm pieces
• 150ml plain yoghurt
• 2 tbsp lemon juice
• 1 tsp each: ground cumin, garam masala, turmeric, chilli powder
• Salt and pepper

For the Masala Sauce

• 2 tbsp vegetable oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 2 tsp fresh ginger, grated
• 1 tbsp tomato paste
• 1 tsp each: ground cumin, garam masala, turmeric, chilli powder
• 400g tin chopped tomatoes
• 200ml double cream
• 1 tsp sugar
• Fresh coriander, to garnish

Instructions

Step 1: Marinate the Chicken

Combine yoghurt, lemon juice, and all the marinade spices in a bowl. Coat the chicken pieces well, cover, and refrigerate for at least 1 hour — overnight gives even better flavour.

Step 2: Cook the Chicken

Heat a large frying pan or griddle over high heat with 1 tbsp oil. Cook the chicken pieces in batches, 3–4 minutes per side, until nicely charred and cooked through. Set aside. That char is what gives tikka masala its signature smoky depth.

Step 3: Make the Sauce

In the same pan, heat remaining oil over medium heat. Sauté onion for 8 minutes until deep golden. Add garlic and ginger and cook 1 minute until fragrant.

Stir in all the sauce spices and tomato paste. Cook for 2 minutes, stirring constantly — this blooms the spices and removes any raw taste.

Step 4: Simmer & Finish

Pour in the chopped tomatoes, bring to a simmer, and cook for 10 minutes until the sauce thickens and deepens in colour. Stir in the double cream and sugar. Add the cooked chicken back to the pan. Simmer gently for 5 minutes.

Taste and adjust seasoning. Serve garnished with fresh coriander alongside fluffy basmati rice and warm naan.

Make It Your Own

• Milder: Reduce chilli powder to ½ tsp and skip any fresh chillies
• Richer: Use butter instead of oil for the sauce base
• Lighter: Replace double cream with coconut cream for a dairy-free option

🌶 Meal Prep Win: This curry tastes even better the next day. Make a double batch and refrigerate for up to 4 days, or freeze for 3 months.