Classic British Chicken Tikka Masala

• Garam masala1 ½ tsp garam masala
• Garlic6 cloves garlic, minced
• Cumin2 tsp ground cumin
• Ginger24g ginger, grated
• Yogurt150g plain yogurt
• Coriander2 tsp ground coriander
• Turmeric1 tsp ground turmeric
• CilantroSmall bunch fresh cilantro, chopped
• Salt1 ½ tsp salt, or to taste
• Sugar1 tsp sugar
• Onion1 medium onion, chopped
• Butter30g unsalted butter
• Paprika2 tsp paprika
• Chili½ tsp chili powder
• Lemon½ lemon, juiced
• Tomato400g crushed tomatoes
• Cream100ml double cream
• Chicken600g chicken breast, diced
• Oil1 tbsp vegetable oil
• Pepper½ tsp black pepper

How 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, the juice of ½ lemon, 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, 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 1.5 teaspoons 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.