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

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.

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

3. Sauté the aromatics: 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.

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

5. Build the sauce: Pour in the chopped tomatoes, bring to a simmer, and cook for 10 minutes until the sauce thickens and deepens in colour.

6. Finish and serve: Stir in the double cream and sugar. Add the cooked chicken back to the pan and 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.