Chicken tikka masala
Yoghurt-marinated chicken charred under the grill, then simmered in a creamy, gently spiced tomato sauce. A British curry-house favourite that is easy to make at home.
- Prep
- 20 mins
- Cook
- 40 mins
- Total
- 1 hr
- Serves
- 4
- Difficulty
- Easy
- Cost
- Moderate
Recipe: Chicken tikka masala
Chicken tikka masala
Ingredients
For the marinade
- 600g boneless, skinless chicken thighs, cut into 3cm chunks
- 150g natural yoghurt
- 2 cloves garlic, finely grated
- 1 tbsp fresh ginger, finely grated
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp mild chilli powder
- 1 tsp salt
- ½ lemon, juiced
For the sauce
- 2 tbsp vegetable oil
- 15g butter
- 1 large onion, finely chopped
- 3 cloves garlic, finely grated
- 1 tbsp fresh ginger, finely grated
- 1 green chilli, finely chopped, optional
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet paprika
- ½ tsp ground turmeric
- 2 tbsp tomato purée
- 1 can chopped tomatoes, 400g
- 1 tsp sugar
- 150ml double cream
- 1 tsp dried fenugreek leaves (kasuri methi), optional
- fresh coriander, to serve
Kitchen kit
- Large deep frying pan or wide saucepan Search Amazon for deep frying pan with lid
- Grill pan or lined baking tray Search Amazon for grill pan
- Stick blender (optional) Search Amazon for stick blender
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Method
-
Step 1: Marinate the chicken
Mix all the marinade ingredients in a bowl, add the chicken and stir to coat. Cover and chill for at least 30 minutes, or up to 24 hours.
-
Step 2: Char the chicken
Heat the grill to high. Spread the chicken on a foil-lined tray, shaking off excess marinade, and grill for 8–10 minutes, turning once, until charred at the edges. It will finish cooking in the sauce.
-
Step 3: Start the sauce
Heat the oil and butter in a large pan over a medium heat. Cook the onion with a pinch of salt for 10 minutes until soft and golden. Add the garlic, ginger and chilli and cook for 1 minute.
-
Step 4: Add the spices
Stir in the ground spices and tomato purée and cook for 1–2 minutes, stirring, so they don't catch. Add the tomatoes, sugar and 100ml water. Simmer for 10 minutes, then blend until smooth if you like.
-
Step 5: Finish
Stir in the chicken and any juices and simmer for 8–10 minutes until the chicken is cooked through, with no pink meat and steaming hot throughout (75°C in the thickest piece). Stir in the cream and crumbled fenugreek, warm through and season. Scatter with coriander and serve with rice or naan.
Tips
- Thighs stay juicier than breast; if you use breast, keep the final simmer short.
- For a deeper colour, add 1 tsp Kashmiri chilli powder in place of the paprika.
Storing & reheating
Cool, cover and refrigerate within 2 hours; eat within 2 days; reheat once until steaming hot.
Freezing
Freeze the cooled curry for up to 3 months. Defrost in the fridge overnight and reheat until steaming hot.
Variations
- Lighter: swap the cream for 150g Greek yoghurt, stirred in off the heat.
- Paneer tikka masala: use 450g paneer cubes, grilled for 5 minutes.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/chicken-tikka-masala/ · Checked 17 October 2026
Questions people ask
Can I make it ahead?
Yes. It tastes even better the next day. Cool within 2 hours, refrigerate and eat within 2 days.
Is it spicy?
It is mild to medium. Leave out the green chilli and use mild chilli powder for a child-friendly version.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
- BBC Good Food: Chicken tikka masala (quantities, timings and temperatures compared) (bbcgoodfood.com)
- BBC Food: Chicken tikka masala (quantities, timings and temperatures compared) (bbc.co.uk)
- FSA: cooking your food (steaming hot, no pink, 70°C for 2 min / 75°C for 30 sec) (gov.uk)
- FSA: how to chill, freeze and defrost food safely (leftovers within 2 days) (gov.uk)
See other recipes that use the same kit on our kitchen kit pages.
