Chicken Tikka Masala

The great British curry house favourite: marinated chicken in a creamy, mildly spiced tomato sauce.

TIME BREAKDOWN
Prep: 25 min
Cook: 35 min
Total: 1 hour
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 800g chicken breast, cut into chunks
  • 150g natural yoghurt
  • 2 tbsp tikka masala curry paste
  • 1 tbsp lemon juice
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, crushed
  • 2cm fresh root ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 400g tin chopped tomatoes
  • 1 tbsp tomato purée
  • 1 tsp caster sugar
  • 150ml double cream
  • 1 tsp garam masala
  • 2 tbsp chopped fresh coriander
  • 300g basmati rice
  • Salt to taste

Method

  1. Mix the chicken with the yoghurt, curry paste and lemon juice. Marinate for at least 20 minutes.

  2. Grill the chicken under a hot grill for 10 to 12 minutes, turning once, until charred at the edges and cooked through.

  3. Heat the oil in a large pan and cook the onion for 8 minutes until golden. Add the garlic and ginger and cook for 1 minute.

  4. Stir in the cumin, coriander and paprika for 30 seconds, then add the tomatoes, tomato purée and sugar. Simmer for 15 minutes.

  5. Blend the sauce until smooth if you like, then stir in the cream and grilled chicken. Simmer gently for 5 minutes and season with salt.

  6. Cook the rice according to the packet instructions. Stir the garam masala into the curry, scatter over the coriander and serve with the rice.