Chicken tikka masala recipe
Created by Dina Begum
Dina Begum's chicken tikka masala is truly something special! Juicy chunks of lightly charred chicken are smothered in a silky-smooth masala sauce. This is the ultimate fakeaway for the weekend and you can even freeze portions for a midweek treat.
See method- Serves 6
- Takes 55 mins plus at least 1 hr marinating
- 389 calories / serving
- Freezable
- Gluten-free
Ingredients
- 950g pack chicken breast fillets, cut into 2.5cm cubes
- fresh coriander, roughly chopped (optional)
- garlic & coriander naan, to serve (optional)
For the marinade
- 200g 0% fat Greek yogurt
- 2 tbsp garlic & ginger paste
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp fine sea salt
- 2 tsp paprika
- ½ lime, juiced
For the sauce
- 60g ghee
- 1½ tbsp garlic & ginger paste
- 1 onion, roughly chopped
- 1 tsp cumin seeds
- 1 tbsp Kashmiri chilli flakes
- ½ tsp chilli powder
- ½ tsp garam masala
- 2 tsp ground coriander
- ½ tsp fine salt
- 500g passata
- 2 tsp dried fenugreek leaves
- 150ml single or whipping cream, plus 25ml to serve
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Shop ingredientsEach serving contains
- Energy
- 1625kJ 389.0kcal
- Fat
- 19g
- Saturates
- 10g
- Salt
- 2.0g
- Sugars
- 8g
of the Reference intake
Carbohydrate 10.7gProtein 42.7gFibre 2.3g
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- Whisk together all the ingredients for the marinade in a large bowl. Add the chicken and toss well to coat. Marinate for at least 1 hr or overnight in the fridge.
- When ready to cook, heat the ghee in a lidded frying pan over a medium heat. Cook the garlic & ginger paste, onion, cumin seeds and chilli flakes for 5 mins, then add the ground spices and salt, and cook for 1 min. Stir through the passata, reduce the heat to low, then simmer for 6 mins. Cool for 15 mins, then transfer to a blender and blitz until very smooth.
- Meanwhile, preheat the grill to high, then transfer the chicken to a foil-lined tray and grill for 6-7 mins each side until lightly charred. Alternatively, cook in an air-fryer at 190°C for 20-25 mins, turning after 15 mins until lightly charred. Set aside.
- Return the sauce to the pan and stir in 200ml water and the fenugreek. Bring to a simmer over a low heat, then stir in the chicken and cream. Cover and cook for 2 mins to heat through. Season to taste, then remove from the heat. Drizzle with the extra cream, scatter with coriander (if using) and serve with garlic and coriander naan, if you like.
- Tip: Any leftovers are great warmed up and put in a wrap for lunch the next day with a salad.
- See more Curry recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
