Tender, spiced chicken simmered in a rich and creamy tomato gravy, this Creamy Chicken Tikka Masala is packed with flavour and so much better than takeaway. The chicken, peppers and onions are marinated in yogurt and warming spices, pan fried and finished with cream, cashews and kasuri methi.
It’s a restaurant-style curry you can easily make at home, perfect with warm naan, roti or fluffy basmati rice for a cosy family dinner.
Creamy Chicken Tikka Masala
Tender marinated chicken, peppers and onions simmered in a rich, creamy tomato masala gravy with cashews and kasuri methi.
For the Chicken Marinade
- 500 g boneless chicken, cut into cubes
- ½ cup Greek yogurt
- 1 tablespoon ginger garlic paste
- 1 tablespoon oil
- 1 teaspoon lemon juice
- 1 teaspoon red chilli powder
- ½ teaspoon Kashmiri chilli powder
- 1 teaspoon garam masala
- ½ teaspoon cumin powder
- ¼ teaspoon turmeric
- ½ teaspoon salt
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1 small green pepper (capsicum), cut into squares
- 1 small onion, cut into squares
To Pan Fry
- 1 tablespoon oil
For the Creamy Masala Gravy
- 2 tablespoons oil
- 2 medium onions, finely chopped
- 1 teaspoon salt
- 1 tablespoon ginger garlic paste
- 2 green chillies, slit or finely chopped
- 1 teaspoon red chilli powder
- 2 teaspoons garam masala
- 1 heaped teaspoon cumin powder
- 4 medium tomatoes, blended
- 1 cup water
- ½ cup cream
- 1 tablespoon cashew paste
- 1 tablespoon kasuri methi
To Garnish
- Fresh coriander, chopped
Method
- Marinate the Chicken: In a large bowl, mix the Greek yogurt, ginger garlic paste, oil, lemon juice, red chilli powder, Kashmiri chilli powder, garam masala, cumin, turmeric, salt and kasuri methi. Add the chicken, green pepper and onion, and mix until well coated. Cover and marinate in the refrigerator for at least 1 hour, or ideally overnight.
- Pan Fry the Chicken: Heat the oil in a frying pan over medium-high heat. Add the marinated chicken, peppers and onions and pan fry for about 4 minutes on each side until nicely charred. Set aside.
- Cook the Onions: In a large pan, heat the oil for the gravy, add the finely chopped onions and salt, and cook until golden.
- Add the Aromatics: Stir in the ginger garlic paste and green chillies and cook for a minute until fragrant.
- Add the Spices: Turn the heat to low, add the red chilli powder, garam masala and cumin powder, and stir well.
- Cook the Tomatoes: Add the blended tomatoes and cook for 10 to 12 minutes, stirring now and then, until the oil starts to separate from the masala.
- Simmer: Pour in the water and let the gravy simmer for a few minutes.
- Add the Chicken: Add the pan-fried chicken, peppers and onions to the gravy and simmer until the chicken is cooked through.
- Make it Creamy: Stir in the cream, cashew paste and kasuri methi, and simmer for a few more minutes until thick and creamy.
- Garnish and Serve: Garnish with fresh coriander and serve hot with naan, roti or basmati rice.
Tips and Variations
- Marinating overnight gives the most tender, flavourful chicken.
- Kashmiri chilli powder adds a beautiful rich red colour without too much heat.
- Crush the kasuri methi between your palms before adding to release its flavour.
- For a milder curry, remove the seeds from the green chillies or use fewer.
- Chicken thighs work well too and stay extra juicy.
Storage
Keep leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently on the hob until piping hot, adding a splash of water if the gravy has thickened. Like most curries, it tastes even better the next day.
Allergy information: Contains milk and cashews (tree nuts).
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