Chicken Tikka Masala

Chicken Tikka Masala with ingredients
My Chicken Tikka Masala recipe is one of my weeknight heroes! My husband didn't complain when I made this three times in one week. 
Pair with my Garlic Naan recipe for the perfect meal!


For the marinade:

  • 2 tsp salt
  • 1 tsp cumin
  • 1 tbsp garam masala
  • ½ tsp kashmiri chilli powder (or if you don’t have, ¼ tsp paprika and ¼ tsp cayenne)
  • 1 tbsp garlic, minced or finely grated (approx. 4 cloves)
  • 1 tbsp ginger, minced or finely grated
  • 1 lemon, juiced
  • ¼ cup cream
  • 2 tbsp vegetable oil
  • 1kg chicken thighs

For the curry:

  • 1 ½ tbsp vegetable oil
  • 1 brown onion, finely diced
  • 8 whole cloves garlic, finely sliced, chopped or grated
  • 2 tbsp coriander, ground
  • 1 tsp cumin, ground
  • 2 tsp turmeric
  • 1 tsp garam masala
  • 2½ tsp kashmiri chilli (or if you don’t have, 2 tsp paprika and ¾ tsp cayenne)
  • 2 tsp salt
  • 800g (2 tins) chopped tomatoes
  • 1 tsp sugar
  • ⅓ cup natural, full fat yoghurt
  • ½ bunch of coriander, leaves picked

To serve:

Serves 4


  1. Add all marinade ingredients (except chicken) to a bowl and whisk to combine.
  2. Trim thighs and cut into 4cm pieces (around 6 pieces per thigh).
  3. Add chicken to marinade, fold through so all pieces are coated. Let sit in the fridge for at least 15 minutes, or up to 4 hours.
  4. For the sauce, heat vegetable oil over medium heat in a large pan.
  5. Add onion and garlic, and sauté for 3-5 minutes, until translucent.
  6. Add in ground spices and fry off until spices are aromatic.
  7. Add tomatoes and sugar and reduce to low heat.
  8. Simmer 10-15 minutes, until tomatoes have broken down and sauce has thickened slightly. Taste and season.
  9. Turn off heat and stir through yoghurt.
  10. Whilst the sauce is cooking, prepare steamed rice and preheat a griddle pan (or a frying pan if you don’t have one) over the highest heat for 5 minutes.
  11. Grill chicken (in batches if the pan is small, to make sure meat doesn’t stew), turning once until charry and cooked through (4-5 mins on each side).
  12. Once done, add chicken #intothesauce 😁
  13. Stir through half of coriander leaves.
  14. Top with remaining coriander and serve with steamed rice, yoghurt and (optional) my garlic naan bread.

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