Easy Chicken Tikka Masala

Chicken Tikka Masala is a rich, creamy, and aromatic Indian dish featuring marinated chicken pieces cooked in a spiced tomato and cream sauce. This easy recipe brings the vibrant flavours of Indian cuisine to your table, perfect for a satisfying meal.

Prep Time 20

Cook Time 30

Marinade 1

Total Time 1 50

Servings People

Ingredients

Chicken Marinade Ingredients:

500 g chicken breast or thighs cut into bite-sized pieces
150 g plain yogurt
1 tbsp lemon juice
2 tsp ground cumin
2 tsp ground coriander
2 tsp garam masala
1 tsp turmeric
1 tsp paprika
1 tsp salt

Masala Sauce Ingredients:

2 tbsp vegetable oil
1 large onion finely chopped
3 cloves garlic minced
1 tbsp fresh ginger minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp paprika
1 tsp garam masala
400 g chopped tomatoes
200 ml double cream or heavy cream
salt to taste
1/2 bunch coriander leaves for garnish

Instructions

In a large bowl, combine the yogurt, lemon juice, ground cumin, ground coriander, garam masala, turmeric, paprika and salt.
150 g plain yogurt, 1 tbsp lemon juice, 2 tsp ground cumin, 2 tsp ground coriander, 2 tsp garam masala, 1 tsp turmeric, 1 tsp paprika, 1 tsp salt
Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
500 g chicken breast
Preheat the grill or oven to high. Place the marinated chicken pieces on a baking sheet and cook until they are slightly charred and cooked through, about 10-15 minutes. Alternatively, you can cook them in a frying pan over medium-high heat until browned. Set aside.
In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and cook until golden brown, about 5-7 minutes. Add the garlic and ginger, cooking for another 2 minutes.
2 tbsp vegetable oil, 1 large onion, 3 cloves garlic, 1 tbsp fresh ginger
Stir in the ground cumin, ground coriander, turmeric, paprika and garam masala. Cook for 1-2 minutes until the spices are fragrant.
1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp paprika, 1 tsp garam masala
Pour in the chopped tomatoes and simmer for 10 minutes, allowing the sauce to thicken and the flavours to meld.
400 g chopped tomatoes
Stir in the double cream, mixing well. Add the cooked chicken pieces to the sauce and simmer for an additional 10 minutes until the chicken is heated through and the sauce is creamy. Season with salt to taste.
200 ml double cream, salt
Garnish with fresh coriander leaves before serving.
1/2 bunch coriander
Serve hot with basmati rice, naan bread, or your choice of sides.

Notes

Hints and Tips
- Marinating Time: For a more intense flavour, marinate the chicken overnight.
- Grill Marks: For authentic grill marks, use a grill or grill pan.
- Cream Alternatives: For a lighter version, substitute double cream with coconut milk.

Nutrition