Indian chicken tikka masala

    3 hours 15 min

    Try making your own chicken tikka masala and see how it compares to a takeaway! It's spiced chicken baked in a very hot oven, then added to a rich tomato and curry-based cream sauce.

    209 people made this

    Serves: 4 

    • 60ml plain yogurt
    • 2 teaspoons garam masala
    • 2 teaspoons paprika
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon salt
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon ground coriander
    • 450g skinless chicken breast fillets, cut into 2cm strips
    • 3 tablespoons vegetable oil
    • 1 teaspoon cumin seeds
    • 1 large onion, chopped
    • 3 cloves garlic, minced
    • 1 tablespoon grated fresh root ginger
    • 2 green chillies, minced
    • 2 ripe tomatoes, diced
    • 130g tomato puree
    • 60ml water
    • 1 teaspoon garam masala
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground turmeric
    • 120ml cream
    • 1/2 teaspoon salt, or to taste
    • 1/2 bunch fresh coriander for serving

    Prep:20min  ›  Cook:55min  ›  Extra time:2hr  ›  Ready in:3hr15min 

    1. Combine yogurt, 2 teaspoons garam masala, paprika, black pepper, 1/2 teaspoon salt, cayenne pepper and 1/2 teaspoon coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the fridge for 2 hours.
    2. Preheat oven to 230 C / Gas 9. Grease a baking tray.
    3. Place chicken strips on the prepared baking tray, leaving space between each piece; bake in the preheated oven until browned and no longer pink inside, about 10 minutes. Remove and set aside.
    4. Heat vegetable oil in a large pan over medium heat. Cook and stir cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in garlic, ginger and green chillies and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir tomatoes, tomato puree and water into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
    5. Cook and stir 1 teaspoon garam masala, 1/2 teaspoon coriander and turmeric into the tomato mixture. Mix in the cooked chicken; add cream and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 teaspoon salt and garnish with coriander.

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    Reviews in English (163)


    Time consuming but my best result with curry. Thank you!  -  13 Jan 2018


    Just made this curry and it is absolutely scrumptious! Will make again next week in a bigger batch. Thank you for this superb recipe.  -  02 Sep 2017


    Simple to make, empty plates all round  -  11 May 2017