🇬🇧 United Kingdom · Food
Classic British Chicken Tikka Masala
By eatmundo · July 5, 2026
Widely regarded as a true national dish of Britain, Chicken Tikka Masala combines tender pieces of marinated and grilled chicken (tikka) in a creamy, spiced tomato-based sauce. Its rich, aromatic, and slightly sweet flavour profile makes it a beloved takeaway and homemade favourite across the UK.
Ingredients
check them off as you prepareHow to Make It
- 1
Marinate the Chicken: Cut 600g boneless, skinless chicken breast or thigh into 3cm cubes. In a large bowl, combine the chicken with 150g plain yogurt, 1 tablespoon grated fresh ginger, 1 tablespoon crushed garlic, 1 teaspoon lemon juice, 0.5 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon turmeric, and 1 teaspoon paprika. Mix well, cover, and marinate in the refrigerator for at least 1 hour, or preferably overnight for deeper flavour.
- 2
Cook the Chicken Tikka: Preheat your grill (broiler) to high or a heavy-based pan over high heat. Thread the marinated chicken onto skewers if grilling, or spread in a single layer in the hot pan. Cook for 8-10 minutes, turning frequently, until lightly charred and cooked through. Set aside.
- 3
Prepare the Sauce Base: In a large saucepan or deep skillet, melt 1 tablespoon butter with 1 tablespoon oil over medium heat. Add 1 finely chopped onion and sauté for 5-7 minutes until softened and translucent, stirring occasionally. Don't let it brown too much.
- 4
Build the Aromatic Foundation: Add 1 tablespoon grated fresh ginger and 1 tablespoon crushed garlic to the onion, and cook for another minute until fragrant. Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon turmeric, 1 teaspoon paprika, and 0.5 teaspoon chilli powder (adjust to your preference). Cook for 30 seconds, stirring continuously, until aromatic.
- 5
Simmer the Tomato Sauce: Pour in 400g crushed tomatoes, 100ml water or chicken stock, 1 teaspoon salt, 0.5 teaspoon black pepper, and 1 teaspoon sugar. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, allowing the flavours to meld and the sauce to thicken slightly. Stir occasionally.
- 6
Finish the Sauce: Stir in 100ml double cream (or heavy cream) and 1 tablespoon of butter, allowing the butter to melt and the cream to warm through. Add 1 tablespoon of garam masala and gently fold in the cooked chicken tikka. Simmer for 5 minutes to ensure the chicken is thoroughly heated through and coated in the rich sauce.
- 7
Rest and Garnish: Remove the pan from the heat and let the curry rest for 5 minutes before serving. This brief rest allows the flavours to deepen further. Garnish generously with fresh cilantro (coriander) leaves.
- 8
Serve: Serve this iconic British curry hot with fluffy basmati rice and warm naan bread, offering a truly satisfying and flavourful meal.
Frequently Asked Questions
What's the best type of chicken to use for Classic British Chicken Tikka Masala?+
Boneless, skinless chicken thighs are ideal for their tenderness and ability to absorb flavors without drying out, though chicken breast can be used if you prefer a leaner option.
What kind of yogurt should I use for the chicken marinade, and is it essential?+
Use full-fat plain yogurt, preferably Greek, as its thickness and acidity tenderize the chicken and help the spices adhere; it's essential for the authentic texture and flavor.
How can I prevent the cream or yogurt in my Tikka Masala sauce from curdling?+
To prevent curdling, ensure any yogurt added to the sauce is tempered or at room temperature, and always add cream at the end over low heat, avoiding a vigorous boil.
How long should I cook the chicken in the sauce, and how do I know it's perfectly done?+
Simmer the chicken in the sauce for about 15-20 minutes, or until it's tender and an internal temperature of 165°F (74°C) is reached, ensuring it's cooked through but not overdry.
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