Easy Chicken Tikka Masala with a Rich Tomato Sauce

A gently spiced tomato sauce and charred yoghurt-marinated chicken make this a weeknight-friendly version of a British curry-house favourite.

Recipe at a glance

• Serves: 4
• Preparation: 20 minutes
• Cooking: 35–40 minutes
• Additional time: Allow 30 minutes or up to overnight for marinating.

Ingredients

For the chicken

• 600g boneless, skinless chicken thighs, cut into 3cm pieces
• 120g plain natural yoghurt
• 1 tbsp lemon juice
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp salt

For the sauce

• 1 tbsp vegetable oil, plus 1 tbsp for the chicken
• 1 medium onion, finely diced
• 3 garlic cloves, crushed
• 20g fresh ginger, grated
• 1 tbsp tomato purée
• 1 tsp ground coriander
• ½ tsp turmeric
• 1 x 400g tin chopped tomatoes
• 120ml water
• 100ml double cream
• A little sugar, optional
• Fresh coriander, rice and lime wedges, to serve

Method

1. Marinate the chicken. Stir the yoghurt, lemon, garam masala, cumin, paprika and salt together. Add the chicken and coat evenly. Cover and refrigerate for at least 30 minutes; do not leave raw poultry marinating on the counter.
2. Colour the chicken. Heat 1 tablespoon oil in a large non-stick frying pan over a medium-high heat. Lift the chicken from the marinade and arrange in a single layer. Brown for around 3 minutes on each side, working in batches so the pieces sear rather than steam. They will finish cooking in the sauce. Discard the used marinade.
3. Build the base. Reduce the heat to medium. Add the remaining oil and onion to a deep pan, then cook for 7–8 minutes until soft and lightly golden. Add the garlic and ginger for 45 seconds, stirring so they do not catch.
4. Cook the spices. Stir in the tomato purée, coriander and turmeric. Cook for a minute until the purée darkens slightly. Tip in the chopped tomatoes and 120ml water, scraping up any browned bits from the base of the pan.
5. Simmer slowly. Bubble the sauce gently for 12–15 minutes, stirring occasionally, until the tomato tastes mellow rather than sharp. Blend it for a smoother finish if you like, taking care with hot liquid.
6. Finish the curry. Return the chicken and any juices to the pan. Simmer for around 8–10 minutes until the chicken is cooked through; check the thickest piece reaches 75°C for 30 seconds with a clean food thermometer. Stir in the cream, warm it gently and taste for salt. Add a small pinch of sugar only if the tomatoes need balancing.
7. Serve. Scatter with chopped coriander and bring to the table with freshly cooked rice and lime. The sauce should coat a spoon rather than run like soup.

What makes this recipe work

A dark crust on the chicken adds flavour, but the pieces do not need to be fully cooked at the browning stage. Leave space in the pan and take the meat out before it becomes dry. The sauce needs its own simmer: cream cannot disguise tomatoes that have not had time to soften and reduce.

Substitutions and variations

Chicken breast works, but cut it into larger pieces and check early to avoid dryness. For less heat use sweet paprika rather than chilli. If the finished sauce is too thick, loosen it with a tablespoon of water at a time; if it is thin, simmer uncovered before adding the cream.

Storage and food safety

Cool leftovers quickly and refrigerate within two hours. Eat within 48 hours or freeze. Reheat once until steaming hot throughout. Cooked rice needs quicker cooling and should be eaten within 24 hours if refrigerated.

Allergen note: Milk; check spice blends for allergens.

Frequently asked questions

Can I make the sauce ahead?

Yes. Make the tomato base a day ahead, chill it and cook the marinated chicken when ready to eat. Add the cream near the end.

Is this the same as butter chicken?

No. They share tomato and dairy ingredients, but the spice balance and preparation differ. This recipe is designed as a straightforward tikka masala, not a restaurant replica.

ABOUT THE AUTHOR

Musa Ersoy

Musa Ersoy is an editor and writer at DEFUXA Global News, covering developments in the United Kingdom and around the world. He researches news stories using official statements, credible sources and independently verifiable information. His editorial work focuses on factual ac…

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