Easy chicken tikka masala

    8 hours 50 min

    A quick and easy curry that all my family enjoy including my two boys. It can also be made into chicken tikka without the spicy sauce.


    Lancashire, England, UK
    54 people made this

    Serves: 4 

    • For chicken tikka
    • 4 chicken breasts
    • 1 large tub natural youghurt
    • 4 tablespoons white wine vinegar
    • 1/2 lemon, or 1 to 2 tablespoons lemon juice
    • 4 tablespoons tandoori masala powder
    • To make tikka masala
    • 4 tablespoons oil
    • 1 large onion, diced
    • 2 cloves garlic, chopped
    • 1 tablespoon ground ginger
    • 1 to 2 tablespoons curry powder, or to taste

    Prep:20min  ›  Cook:30min  ›  Extra time:8hr marinating  ›  Ready in:8hr50min 

    1. Dice the chicken into nice bite size pieces and set aside.
    2. In a large bowl combine the yoghurt, oil, white wine vinegar, the juice of 1/2 a lemon and tandoori masala powder. Add the chicken and leave to marinate, overnight in the fridge if possible.
    3. After the chicken has marinated in the fridge, remove the chicken from the sauce and place onto a large baking tray. Keep the sauce to one side for later.
    4. Heat the oven to 180 C / Gas 4 and cook the chicken for 20 minutes or until cooked through.
    5. Remove the chicken from the oven. The chicken at this stage can be eaten just as chicken tikka or can be made into chicken tikka masala.
    6. Add the diced onion and chopped garlic into a frying pan with the oil and fry lightly until soft. Add the ginger and cook for 3 minutes. Add the curry powder and cook for a further minute.
    7. Add the remaining sauce and cook for 10 minutes, ensuring it simmers vigorously to kill any remaining bacteria. Taste and add further curry powder if required.
    8. Add the chicken tikka to the sauce and combine. Serve with fluffy rice and naan bread.

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    Reviews in English (1)


    My family all like this curry and I love the recipe because it only has a few ingredients for a very lovely flavour.  -  14 Mar 2014