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Creamy Chicken Tikka Masala British Style Recipe Easy Homemade Guide

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A comforting and creamy chicken tikka masala with a British twist, featuring tender chicken thighs in a luscious, mildly spiced sauce. Perfect for cozy dinners and easy to make with simple ingredients.

Ingredients

Scale
  • 500g (1 lb) boneless chicken thighs, cut into bite-sized pieces (thighs stay juicy but breasts work too)
  • 150g (5 oz) natural yogurt (full-fat for richness)
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 tbsp vegetable oil or ghee
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp garam masala
  • 400g (14 oz) canned chopped tomatoes
  • 150ml (5 fl oz) double cream or heavy cream
  • Fresh coriander leaves for garnish (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. In a large bowl, mix the yogurt, garam masala, turmeric, cumin, paprika, salt, minced garlic, and grated ginger. Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  2. Heat 1 tablespoon of oil or ghee in a pan over medium-high heat. Remove the chicken from the marinade and cook in batches to avoid overcrowding. Sear each piece until golden brown and cooked through, about 5-6 minutes. Remove chicken and set aside.
  3. In the same pan, add the remaining oil. Sauté the chopped onion over medium heat until soft and golden, around 8-10 minutes. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
  4. Sprinkle in ground coriander, cumin, paprika, and garam masala. Stir continuously for about 1 minute to toast the spices gently.
  5. Pour in the canned chopped tomatoes, stirring to combine. Let the mixture simmer gently for 10-12 minutes, stirring occasionally, until it thickens slightly and the oil starts to separate from the sauce edges.
  6. Lower the heat and stir in the cream. Add salt and pepper to taste. Return the cooked chicken pieces to the pan, coating them in the creamy sauce. Simmer on low for another 5 minutes to let everything meld together.
  7. Sprinkle fresh coriander leaves over the top if desired, and serve hot with basmati rice or naan bread.

Notes

Marinate chicken for at least 30 minutes for tender, flavorful meat. Cook chicken in batches to avoid overcrowding and steaming. Toast spices gently to unlock full flavor. Use double cream for a silky sauce or coconut cream for a dairy-free alternative. If sauce is too thick, add a splash of water or stock to loosen. Avoid overcooking chicken to keep it juicy.

Nutrition

Keywords: chicken tikka masala, creamy chicken curry, British style tikka masala, easy chicken curry, homemade tikka masala, mild curry recipe

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