Chicken Tikka Masala is a British curry inspired by Indian flavours, made with marinated grilled chicken in a creamy spiced tomato sauce.
About Chicken Tikka Masala
Origins and tradition
Chicken Tikka Masala is a British-Indian curry believed to have been created in the UK by South Asian chefs adapting traditional dishes for local tastes. It’s often linked to either Glasgow or London, though its exact origin remains debated. Traditionally, chicken tikka is marinated in yoghurt and spices, then grilled or cooked in a tandoor for a smoky flavour, before being simmered in a rich tomato-based sauce with cream or yoghurt. Over time, it became so embedded in British food culture that it’s often referred to as a national dish. It can also be made with lamb, prawns, or paneer instead of chicken.
This recipe
This simplified version skips the grill and keeps everything in one pot. The marinated chicken is shallow-fried until the edges are slightly crisp and browned, giving a similar flavour to grilled chicken. The sauce is made directly in the same pot, so all the flavour from the chicken carries through. It’s a fuss-free method that saves time without compromising on the dish’s traditional taste.
Ingredients for simple Chicken Tikka Masala
- chicken – Use breast or mixed cuts, diced.
- onion, garlic – Use fresh, finely chopped.
- passata – Buy ready-made, plain passata without added herbs or seasoning.
- butter – Use unsalted butter.
- chicken stock – Homemade, or use a cube or powder dissolved in hot water.
- cream – Use double or single cream.
- spices – Ground coriander, turmeric, cayenne pepper, garam masala, ginger
- corander leaves – Use fresh coriander leaves.
- lemon juice
For the Marinade:
- yoghurt – Plain, unsweetened, preferably full-fat.
- tomato concentrate – Also known as double concentrated tomato paste.
- ginger – Freshly grated or use ready-made ginger paste.
- garlic – Finely grated or crushed.
- chilli – Use chilli powder or flakes, depending on preference and desired heat.
- paprika – Use sweet or hot.
- cumin
Fancy more chicken curry? Have a look at this tasty
Goan Chicken & Potato Curry
How to make simple Chicken Tikka Masala
Marinate the chicken
- Cut the chicken breasts into bite-sized pieces and place them in a medium bowl.
- In a separate bowl or blender, combine all the marinade ingredients until smooth.
- Pour the marinade over the chicken, mix thoroughly to coat, cover with cling film, and refrigerate for at least 1 hour.
Fry the marinated chicken
- When you’re ready to cook, remove the chicken from the marinade and let the excess marinade drip off. You want the chicken pieces fairly dry so they brown properly in the pan. Discard the leftover marinade.
- Heat a little oil in a large frying pan over medium-high heat. Add the chicken and fry for about 5–6 minutes, turning occasionally to brown it all over. You’re not cooking it through at this stage; this step is just to give it some colour and a bit of crispiness, to mimic that tandoori-style char. If the chicken pieces are larger, fry them for 10 minutes.
- Once browned, transfer the chicken to a plate and loosely cover with foil to keep warm.
Make the Masala sauce
- Melt the butter in a large saucepan and add the finely chopped onion. Cook for 6–7 minutes, stirring occasionally, until soft and lightly golden. In the last minute, add chopped garlic and fry briefly.
- Add the fried chicken pieces to the pan, then pour in the passata and the chicken stock.
- Stir in all the remaining spices for the sauce: Garam masala, ground coriander, turmeric, cayenne pepper, salt and black pepper. Stir well to combine.
- Let the chicken simmer gently in the sauce for another 20 minutes, or a bit longer if preparing with larger pieces.
- When done, stir in the cream along with the lemon juice to bring everything together.
I made the sauce a bit thicker, as I prefer it that way, but if you like it saucier (as it’s meant to be), stick to the recipe as written. I used less water in mine.
Serving
Serve your simple chicken tikka masala topped with fresh coriander leaves, alongside rice or potatoes.
I served mine with plain rice and cauliflower cheese bake on the side for a hearty main meal.
Loved this? Try another British classic:
Creamy Chicken Curry
Recipe card
Simple Chicken Tikka Masala
Ingredients
- 500 g chicken - breast or mixed cuts
- 2 tbsp sunflower oil
- 350-400 ml passata
- 1 onion
- 3 garlic cloves
- 20 g unsalted butter
- 1/2 tsp ground coriander
- 1 tsp turmeric
- 1/2 tsp Cayenne pepper
- 1-2 tsp garam masala spice mix
- 200-300 ml chicken broth or water
- 2 tbsp double cream
- salt, black pepper - to taste
- 2 tbsp fresh coriander leaves
- 1 lemon (juice)
MARINADE
- 2 garlic cloves
- 2 tsp grated ginger or ginger paste
- 1 tsp chilli flakes or powder
- 1 tsp sweet paprika
- 1/2 tsp cumin
- 1 tsp ground coriander
- 1 tsp tomato concentrate
- 4 tbsp plain yoghurt
Instructions
- Cut the chicken into bite-sized pieces. Mix all the marinade ingredients until smooth and add chicken pieces. Coat well. Cover and refrigerate for at least 1 hour.
- Remove the chicken from the marinade and let the excess drip off. Discard leftover marinade. Fry the chicken in a little oil over medium-high heat for 5–6 minutes until browned (10 minutes for larger pieces). Set aside and keep warm.
- In a large saucepan, melt the butter and sauté the chopped onion for 6–7 minutes until soft. In the last minute, add the garlic and fry for 1 minute.
- Add the chicken, then pour in the passata and chicken stock. Stir in the spices: garam masala, coriander, turmeric, cayenne, salt and pepper. Simmer for 20 minutes, until the liquid evaporates
- Stir in the cream and lemon juice. Simmer briefly until the sauce is smooth and the chicken is cooked through.