easy chicken tikka masala recipe
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5 from 1 vote

Chicken Tikka Masala

This is such an easy Chicken Tikka Masala recipe and it's just like the ones you get from an Indian restaurant or takeaway!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Plus marinating time + 1 hour
Total Time 40 minutes
Servings 6
Author Skint Chef



  • 800 g chicken diced
  • 1 cup plain yoghurt
  • 2 tbsp garlic granules
  • 1 tbsp ginger
  • tsp turmeric
  • 1 tsp cumin
  • 1 tsp mild chilli powder
  • 1 tsp salt
  • 1 tbsp garam masala


  • 2 tbsp oil
  • 2 tbsp butter
  • 3 medium onions sliced
  • 3 cloves garlic crushed
  • 2 tbsp cumin
  • 2 tbsp garam masala
  • tbsp ginger
  • tbsp chilli powder
  • tsp coriander
  • 20 oz tomato puree
  • 200 ml water optional
  • 200 ml double cream
  • tsp brown sugar
  • handful of fresh coriander



  • Mix all the seasoning together and then add the chicken, put cling film over the top, leave in the fridge for 24 hours if possible, however 1 hour is fine.


  • Heat the oil in a large pan and then brown the chicken. Remove and set aside.
  • Add butter to the pan and cook the onions and the garlic for around 5 minutes, add all the other spices and the tomato puree (the sauce should now be a nice deep red colour). You may need to add the water here depending on how dry the sauce is. Add the brown sugar, most of the cream (you need to keep a bit back for decoration at the end) add the chicken, and simmer gently for 15 - 20 minutes until chicken is thoroughly cooked through.
  • Serve with a drizzle of cream and fresh coriander on top for decoration.


Enjoy your Chicken Tikka Masala with your favourite rice, naans and poppadums.
If you want to make the curry cheaper, exchange the chicken breast for chicken thighs - they cook just as well.