Chicken Tikka Masala

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Makes 4 serves

For marinade

  • 3 chicken breasts
  • half a cup plain natural yoghurt
  • 2 tbsp lemon juice
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2 tsp cumin
  • 2 tsp garam masala
  • 2 tsp paprika

For sauce

  • 1 onion
  • 2 tbsp minced ginger
  • 2 tbsp minced garlic
  • 2 tsp cumin
  • 2 tsp turmeric
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 2 tsp garam masala
  • 1 tsp chilli powder
  • 2 tbsp tomato paste
  • 800g tomato passata
  • 1 cup water
  • 250ml double cream or cream substitute


  1. Put all the marinade ingredients (except for the chicken) into a large bowl and mix well together. Season with salt and pepper.
  2. Cut chicken into large cubes and place into marinade. Mix well to ensure good coating over all chicken. Cover and place in fridge for at least 1 hour.
  3. When chicken has marinaded, preheat oven to gas mark 10 / 260°c / 500°f. Place chicken onto a rack over a tray so that chicken is not touching the bottom of the tray. Put into oven for about 15-20 minutes.
  4. While chicken is cooking, start the sauce. Finely dice the onion and place into a well-oiled pot. Sweat onions for a minute, then add ginger and garlic and cook for another minute or so.
  5. Add all the spices and chilli powder, stir and cook out for a few minutes, stirring occasionally. Add the tomato paste and cook for another minute.
  6. Add a small amount of the water to deglaze the pot, then add the passata and stir. Add the cream and the rest of the water and mix in. Season with salt and pepper as needed.
  7. When chicken is cooked through, remove from oven and place straight into sauce. Stir through and allow to simmer for a few minutes longer. Serve hot with rice and naan bread.

Download a printable PDF version of the recipe.

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Download a printable PDF version of the recipe.