Chicken Tikka Masala Recipe

Chicken tikka masala

  • serves 8
  • Easy

Britain’s favourite dish is a hybrid Indian curry recipe born in the UK. Make sure your chicken gets nicely browned at the edges to add flavour for a fragrant, delicious tikka masala.



  • chicken breasts 4, each cut into 4-6 pieces
  • tikka masala curry paste 1 jar
  • butter
  • coriander a small handful, chopped


  • oil for frying
  • onion 1, finely chopped
  • garam masala 1 tbsp
  • chopped tomatoes 400g tin
  • tomato purée 2 tsp
  • sugar 2 tsp
  • double cream 142ml carton
  • ground almonds 1 tbsp


  • Step 1

    Put the chicken in a bowl and add 4 tbsp tikka paste, mix together well and leave for an hour.

  • Step 2

    Meanwhile, to make the sauce, heat a little oil in a saucepan and fry the onion until it is softened and starting to brown. Add the garam masala and cook for a minute, then add the chopped tomatoes, tomato purée and sugar and bring everything to a simmer. Cook for 10-15 minutes until the tomatoes thicken then add the cream and almonds and simmer for 2-3 minutes.

  • Step 3

    Heat the oven to 220C/fan 200C/gas 7. Spread the chicken pieces on a rack over a roasting tin and cook for 15 minutes until just cooked.

  • Step 4

    Add the chicken to the sauce, season with salt and stir in a knob of butter and the coriander.

Want to know how to make chicken curry? Check out our best chicken curry recipes here 

Indian Chicken Curry Recipe With Garlic and Black Pepper
Indian Chicken Curry Recipe With Garlic and Black Pepper