Chicken Tikka Masala Curry
A rich and creamy Chicken Tikka Masala Curry with tender charred chicken pieces in a spiced tomato and cream sauce. Perfectly balanced and vibrant, it’s ideal with naan, roti, or steamed rice.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Chicken (boneless, skin removed)
- 150 ml Yoghurt (for marination)
- 2 tsp Lemon Juice
- 2 tsp Chilli Powder (adjust to taste)
- 1 tsp Turmeric Powder
- 1 tsp Garam Masala (for marination)
- 3 tbsp Oil (vegetable)
- 2 Onions (finely chopped)
- 20 g Ginger (grated)
- 20 g Garlic (grated)
- 3 Tomatoes (pureed)
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Paprika (for colour)
- 100 ml Double Cream
- 10 g Coriander (chopped)
- Salt (adjust to taste)
Instructions
- 1
Combine yogurt, lemon juice, red chilli, turmeric, and garam masala. Marinate chicken for at least 1 hour.
- 2
Heat 2 tbsp oil, cook marinated chicken until lightly charred, 5–7 minutes per side. Remove and set aside.
- 3
In same pan, add remaining oil and fry onions 6–8 minutes until golden.
- 4
Add ginger and garlic, cook 2 minutes until fragrant.
- 5
Stir in tomato puree, coriander, cumin, paprika, and salt. Cook 8–10 minutes until sauce thickens.
- 6
Add cooked chicken, coat in sauce, simmer 10 minutes on low heat.
- 7
Stir in cream and cook 2–3 minutes until smooth. Garnish with coriander.