Chicken Tikka Masala in Under an Hour

Yogurt-marinated chicken is grilled until charred, then simmered in a velvety tomato and cream sauce warmed with garam masala and ginger. It's the UK's best-loved curry, and it's far easier to nail at home than you'd think.

Chicken tikka masala is the ultimate British-Indian comfort curry: char-grilled spiced chicken bathed in a smooth, creamy tomato sauce. The trick is marinating the chicken properly and building the sauce in layers so it tastes deep rather than flat. Serve it with rice and naan, and you’ll never reach for the takeaway menu again.

Ingredients

• 700 g boneless chicken thighs — cut into large chunks
• 150 g natural yogurt — for the marinade
• 4 cloves garlic — crushed, divided
• 30 g fresh ginger — grated, divided
• 2 tbsp garam masala — divided
• 1 tbsp ground cumin
• 1 tbsp smoked or sweet paprika
• 1 tsp ground turmeric
• 1 large onion — finely chopped
• 400 g tin chopped tomatoes
• 150 ml double cream
• 3 tbsp vegetable oil
• 1 tsp sugar
• handful fresh coriander — chopped, to serve

Method

1. In a bowl, mix the yogurt with half the garlic, half the ginger, 1 tbsp garam masala, the cumin, paprika and turmeric. Add the chicken, coat well and leave to marinate for at least 15 minutes (or overnight in the fridge for the best flavour).
2. Heat the grill to high and line a tray with foil. Spread the marinated chicken out in a single layer and grill for 10-12 minutes, turning once, until lightly charred at the edges and cooked through. Set aside.
3. While the chicken grills, heat the oil in a large pan over a medium heat. Add the onion and cook for 8-10 minutes until soft and golden, stirring often.
4. Stir in the remaining garlic and ginger and cook for 1 minute until fragrant, then add the remaining 1 tbsp garam masala and cook for another 30 seconds.
5. Tip in the chopped tomatoes and sugar, season well, and simmer for 8-10 minutes until thickened and darkened. For a smoother sauce, blitz with a stick blender.
6. Lower the heat and stir in the cream, then add the grilled chicken along with any resting juices. Simmer gently for 5 minutes so the flavours come together and the sauce coats the chicken.
7. Taste and adjust the seasoning, adding a splash of water if the sauce is too thick. Scatter with coriander and serve hot.

Serve it with

• Fluffy basmati rice
• Warm garlic or plain naan
• A crisp kachumber salad
• Cooling cucumber raita
• Mango chutney

Why this works

Grilling the marinated chicken before it goes near the sauce builds the smoky char that defines a proper tikka masala, while the yogurt tenderises the meat and the cream mellows the spiced tomato base into something silky.

Common swaps

• Use boneless chicken breast for a leaner version, but reduce the grilling time to avoid drying it out.
• Swap double cream for coconut cream or full-fat coconut milk for a dairy-lighter sauce.
• No grill? Sear the marinated chicken in a hot frying pan in batches instead.
• Stir in a handful of ground almonds for a richer, nuttier sauce.
• Make it veggie by swapping the chicken for paneer or roasted cauliflower.

Common mistakes to avoid

• Skipping the char: adding raw chicken straight to the sauce gives a flat, boiled flavour with none of the smoky depth.
• Not cooking the onions long enough, so the sauce tastes harsh and thin rather than sweet and deep.
• Boiling the sauce hard after adding the cream, which can cause it to split; keep it at a gentle simmer.
• Under-seasoning: this sauce needs a proper amount of salt to bring the spices alive.

Storage, freezing & reheating

Storage: Cool leftovers quickly and store in an airtight container in the fridge for up to 3 days.

Freezing: Freezes well for up to 3 months; freeze before adding fresh coriander and defrost fully in the fridge before reheating.

Reheating: Reheat gently in a pan over a low heat until piping hot, adding a splash of water or cream to loosen the sauce.

Allergen notes: contains Milk. Always check individual product labels.

Estimated nutrition

Per serving, estimated from typical ingredient values — not a substitute for precise dietary calculation.