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Mary Berry Chicken Tikka Masala Recipe

Mary Berry Chicken Tikka Masala
Print Recipe
Print Recipe

Mary Berry’s Chicken Tikka Masala features marinated chicken cooked in a thick, spiced tomato and cream sauce. The chicken is first infused with yogurt, garlic, ginger, and Indian spices, then grilled or pan-seared before being added to the rich masala gravy. The result is a beautifully balanced curry that’s creamy, mildly spiced, and bursting with depth.

Ingredients

For the chicken marinade:

  • Boneless chicken breasts or thighs – 600g, cut into bite-sized pieces

  • Greek yogurt – 150g

  • Garlic cloves – 3, minced

  • Fresh ginger – 1 tbsp, grated

  • Garam masala – 1 tsp

  • Ground cumin – 1 tsp

  • Ground coriander – 1 tsp

  • Paprika – 1 tsp

  • Lemon juice – 1 tbsp

  • Salt – ½ tsp

For the masala sauce:

  • Vegetable oil or ghee – 2 tbsp

  • Onion – 1 large, finely chopped

  • Garlic cloves – 2, minced

  • Fresh ginger – 1 tbsp, grated

  • Tomato purée – 2 tbsp

  • Chopped tomatoes (tinned) – 400g

  • Ground cumin – 1 tsp

  • Ground coriander – 1 tsp

  • Garam masala – 1 tsp

  • Turmeric – ½ tsp

  • Chili powder – ½ tsp (adjust to taste)

  • Double cream – 150ml

  • Fresh coriander – for garnish

  • Salt – to taste

(Optional: 1 tsp sugar to balance acidity)

Instructions

Step 1: Marinate the chicken

In a large bowl, mix Greek yogurt, garlic, ginger, garam masala, cumin, coriander, paprika, lemon juice, and salt. Add the chicken pieces and coat well. Cover and refrigerate for at least 1 hour, or overnight for the best flavour.

Step 2: Cook the chicken

Heat a grill pan or frying pan over medium-high heat. Add a drizzle of oil and cook the marinated chicken pieces for 5–7 minutes until golden brown and cooked through. Remove and set aside.

Step 3: Prepare the masala sauce

In a large pan, heat oil or ghee. Add onions and sauté until soft and golden. Stir in garlic, ginger, and tomato purée, cooking for 1–2 minutes to develop the base flavour.

Step 4: Add the spices and tomatoes

Add cumin, coriander, garam masala, turmeric, and chili powder. Stir well, then add chopped tomatoes. Simmer for 10–12 minutes, stirring occasionally, until the sauce thickens slightly.

Step 5: Blend (optional)

For a smooth texture, use a hand blender to puree the sauce directly in the pan. Skip this step if you prefer a chunkier consistency.

Step 6: Combine chicken and sauce

Return the cooked chicken to the pan. Stir well to coat with the sauce, then simmer gently for 10 minutes to allow the flavours to meld.

Step 7: Add cream and finish

Stir in double cream and cook for another 2–3 minutes over low heat. Taste and adjust seasoning with salt or sugar if needed.

Step 8: Serve and garnish

Sprinkle with fresh coriander and serve hot with basmati rice or warm naan bread.

Find it online: https://maryberrycooks.co.uk/mary-berry-chicken-tikka-masala/