Chicken Tikka Masala
Here’s how to make one of Britain’s favourite takeaway dishes.
Print Pin RateServings: 4
Calories: 400kcal
Ingredients
For the chicken marinade:
- 800 g Chicken thigh fillets
- 1 tbsp Yoghurt
- 1 tsp Minced garlic
- 1 tsp Minced ginger
- 2 tsps Garam masala
- 1 tsp Turmeric
- 1 tsp Ground cumin
- 1 tsp Chilli powder
For the curry:
- 1 Large onion diced
- 50 g Butter
- 1 tsp Minced garlic
- 1 tsp Minced ginger
- 2 tsps Garam Masala
- 1 tsp Ground cumin
- 1 tsp Turmeric
- 1 tsp Ground coriander
- 1 tsp Paprika
- 400 g Tin of chopped tomatoes
- 15 g Kashmiri chillies
- 300 ml Double cream
- 2 tbsps Soft brown sugar
- 1 Small bunch of coriander
Instructions
- Cut the chicken into large chunks and place into a bowl with all of the marinade ingredients. Mix well and place in the fridge for at least 30 minutes. This can be left overnight if you have time.
- Heat oil in a large pot over medium-high heat , add the chicken in batches and cook until browned on both sides. Set the chicken aside whilst you make the sauce. It doesn't need to be cooked through at this point, it will cook in the sauce.
- Heat the butter in the same pan, fry the onions until soft. Scrape up any brown bits off the bottom, its all flavour.
- Add the garlic and ginger, then add the garam masala, cumin, turmeric, ground coriander and paprika. Fry for 30 seconds to release the flavours. Add a splash of water if it gets too dry.
- Pour in the chopped tomatoes, kashmiri chilli and salt. Add the chicken back into the pan with any juices. Let it simmer for 15 minutes.
- Add the double cream and soft brown sugar, then let it cook for a further 10 minutes until the sauce is thick and bubbling. Add water if the sauce becomes too thick.
- Finish with finely chopped coriander. Serve with basmati rice and naan breads.
Nutrition
Calories: 400kcal
10 comments on “Chicken Tikka Masala”
Making this recipe tonight, never made it before but we had your tikka kebabs are loved them!
Is there something I can substitute the kishmiri chillies with please? We are not mega spicy people, but don’t mind a mild heat.
you can substitute them for any other type of chilli, and use as little or as much as you’d like 🙂
Full of flavour but think I’d use breast next time and not so much Kashmiri chilli as it’s got a kick to it, which my children found too hot.
Just wondering if i could substitute the double cream with low fat natural yoghurt?
Rated 5 stars as all the recipes of Jon’s are amazing ❤️ so i’m sure this one will be as well.
Hey, yes you can substitute the cream for yoghurt.
Thanks for the 5 stars!! Much appreciated 🙂
Credit where it’s due ☺️ Thanks for the reply !
We love this recipe. Very easy
All of Jon’s recipes we’ve used have been brilliant
One of my favourite recipes! I’ve made this so many times, very popular in my house !
Better than takeaways! It takes a while to make but I made a big batch of it. It’s delicious!
Have this at least once a fortnight and it’s so good! Definitely one of my favourite recipes!