Olive Magazine
Chicken Tikka Masala Recipe

Chicken tikka masala

Published: March 25, 2015 at 4:07 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8

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


Make this classic chicken tikka masala and serve with our pilau rice or naan bread. Also check out our healthy chicken tikka masala, butter chicken, chicken korma and more chicken curry recipes. For another idea with this spice mix, try our sizzling chicken tikka skewers.


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


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


  • 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

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

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