Mary Berry Recipes

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Now, who doesn't adore a good Chicken Tikka Masala? It's become such a beloved staple in British homes, a true testament to our adventurous palates and love for comforting flavours. For years, I've heard from so many of you looking for a reliable, utterly delicious recipe that captures that wonderful restaurant taste without all the fuss. Well, dear friends, I believe I've cracked it!

This particular rendition is a celebration of vibrant spices, tender chicken, and that gloriously rich, creamy tomato sauce that makes Tikka Masala so irresistible. I've taken care to ensure every step is straightforward, allowing even the most novice of cooks to achieve a dish that tastes as though it's been simmering for hours. It’s a real family favourite, I promise you, and one that’s sure to bring smiles all around the dinner table.

So, gather your ingredients, put on your apron, and let's create a dish that's both wonderfully simple and utterly satisfying. You'll find it's not nearly as daunting as some might imagine, and the reward of that first spoonful is simply heavenly. A perfect way to bring a little warmth and joy into your kitchen!

Why You'll Love This Recipe

Uses readily available ingredients for ease.
Achieves restaurant-quality flavour with straightforward steps.
A comforting and versatile dish, perfect for family meals or entertaining.

Ingredients

**For the Chicken Marinade:**
500g boneless, skinless chicken breasts or thighs, cut into 2-3cm pieces
150g natural Greek yogurt
2 tbsp lemon juice
1 tbsp grated fresh ginger
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric powder
½ tsp red chilli powder (or to taste)
½ tsp salt
**For the Sauce:**
2 tbsp unsalted butter
1 large onion, finely chopped
2 cloves garlic, minced
1 tbsp grated fresh ginger
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric powder
½ tsp garam masala
¼ tsp red chilli powder (optional, for extra heat)
400g can chopped tomatoes
150ml chicken stock
100ml double cream (or crème fraîche for a lighter option)
1 tbsp tomato paste
1 tsp sugar
Salt and freshly ground black pepper to taste
Fresh coriander, chopped, for garnish
Naan bread or basmati rice, for serving

Equipment Needed

Large mixing bowl • Large heavy-bottomed pan or skillet • Chopping board • Sharp knife • Measuring spoons and cups • Whisk or spoon for stirring

Step-by-Step Instructions

**Marinate the Chicken:** In a large bowl, combine the chicken pieces with all the marinade ingredients. Mix well to ensure the chicken is thoroughly coated. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours, or even overnight for the best flavour.
**Sear the Chicken:** Heat a large, heavy-bottomed pan or skillet over medium-high heat. Add a little oil (if not using a non-stick pan). Once hot, add the marinated chicken in a single layer, in batches if necessary, to avoid overcrowding. Cook for 3-4 minutes per side, until lightly browned and slightly charred. The chicken doesn't need to be cooked through at this stage. Remove the chicken from the pan and set aside.
**Prepare the Sauce Base:** Reduce the heat to medium. Add the butter to the same pan. Once melted, add the finely chopped onion and cook gently for 8-10 minutes, stirring occasionally, until softened and translucent. Do not rush this step; properly cooked onions are key to a good sauce.
**Add Aromatics and Spices:** Stir in the minced garlic and grated ginger and cook for another minute until fragrant. Add the ground cumin, ground coriander, turmeric, garam masala, and optional chilli powder. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. This 'blooming' of spices in the fat is essential for flavour.
**Build the Sauce:** Pour in the chopped tomatoes, chicken stock, and tomato paste. Add the sugar, and season with salt and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, allowing the flavours to meld beautifully. Stir occasionally to prevent sticking.
**Combine and Finish:** Return the seared chicken to the sauce. Stir in the double cream (or crème fraîche). Simmer gently for another 5-10 minutes, or until the chicken is cooked through and the sauce has thickened slightly to your liking. Taste and adjust seasoning if necessary.
**Serve:** Garnish generously with fresh chopped coriander. Serve hot with fluffy basmati rice, warm naan bread, or even a simple side salad. Enjoy this wonderfully comforting meal!

Perfect Substitutions

**Chicken:** Turkey breast or firm white fish (like cod or haddock) can be used, adjusting cooking times accordingly.
**Yogurt:** Coconut yogurt can be used for a dairy-free option in the marinade, though it will alter the flavour slightly.
**Double Cream:** Full-fat coconut milk (the thick part from the top of the can) can be used for a dairy-free alternative in the sauce, or use crème fraîche for a lighter, tangy finish.
**Fresh Ginger/Garlic:** Use ½ tsp of ginger powder and ½ tsp of garlic powder for every 1 tbsp of fresh, but fresh is always best for flavour.

Serving Suggestions

This delightful Chicken Tikka Masala is simply glorious served with fluffy basmati rice, which soaks up the rich sauce beautifully. Warm naan bread, perhaps brushed with a little garlic butter, is also an absolute must for scooping up every last drop. For a refreshing contrast, a simple side salad of cucumber, tomato, and red onion with a squeeze of lemon would be a lovely addition. If you enjoyed this, you might also love our Creamy Chicken Korma: A Gentle & Aromatic Delight and Classic Creamy Fish Pie with a Golden Potato Topping.

How to Store \u0026 Reheat

Leftovers of this Chicken Tikka Masala are often even more delicious the next day as the flavours have more time to develop. Store any remaining curry in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over a medium-low heat, stirring occasionally, until piping hot throughout. You may need to add a splash of water or stock to loosen the sauce if it has thickened too much. This dish also freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating as directed.

Mary's Secrets to Success

My dears, for a truly outstanding Chicken Tikka Masala, the secret lies in two key areas. Firstly, don't skimp on the marinating time for the chicken; it truly makes all the difference to the tenderness and flavour. Secondly, take your time when cooking the onions and blooming the spices. This slow, gentle cooking releases their full aromatic potential, building a depth of flavour that is simply unbeatable. And do remember to taste and adjust the seasoning before serving – a little extra salt or a pinch more sugar can transform the dish from lovely to sheer perfection!

Frequently Asked Questions

Can I make this dairy-free?

Yes, you can substitute the Greek yogurt in the marinade with a dairy-free natural yogurt (like coconut yogurt) and replace the double cream in the sauce with full-fat coconut milk for a dairy-free version.

How can I make this spicier?

To increase the heat, you can add more red chilli powder to both the marinade and the sauce. A finely chopped fresh green chilli (or two!) added with the ginger and garlic in the sauce will also give it a lovely kick.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are wonderful in this recipe; they tend to stay even more moist and tender. Just ensure they are cut into similar-sized pieces for even cooking.

Why is marinating the chicken important?

Marinating the chicken in yogurt and spices not only infuses it with flavour but also helps to tenderise the meat, resulting in wonderfully succulent chicken that melts in the mouth.

My sauce isn't thick enough, what should I do?

If your sauce is a little too thin, simply let it simmer uncovered for a few extra minutes, stirring occasionally, until it reaches your desired consistency. If it's too thick, add a splash of chicken stock or water.