Hairy Bikers Chicken Tikka Masala​ Recipe

This creamy Hairy Bikers Chicken Tikka Masala is made with tender marinated chicken, natural yoghurt, ground almonds, and a rich, aromatic tomato-based sauce spiced with garam masala and cumin. The result is a classic, comforting curry with a perfect balance of smoky, spiced, and creamy flavors. Perfect for a Friday night fakeaway, this recipe creates a generous meal for four people that rivals any takeaway.

Hairy Bikers Chicken Tikka Masala Ingredients

For the Chicken Marinade:

• 4 boneless, skinless chicken breasts (about 600g), cut into bite-sized chunks
• 2 garlic cloves, finely chopped
• 1 tbsp finely grated fresh root ginger
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric
• 1 tsp hot chilli powder (or to taste)
• 2 tbsp tomato purée
• 150g natural yoghurt

For the Masala Sauce:

• 2 tbsp sunflower or vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tbsp finely grated fresh root ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 2 tsp garam masala
• 400g tin of chopped tomatoes
• 1 tbsp tomato purée
• 50g ground almonds
• 150ml double cream
• 1 tsp soft light brown sugar
• Sea salt and freshly ground black pepper
• Fresh coriander, to garnish

How To Make Hairy Bikers Chicken Tikka Masala

1. Marinate the Chicken: In a large bowl, combine all the ingredients for the marinade. Add the chicken chunks and stir well until every piece is thoroughly coated in the spiced yoghurt mixture. Cover the bowl with cling film and place it in the refrigerator to marinate for at least 2 hours, or overnight for the best flavor.
2. Cook the Chicken: Preheat your grill to a medium-high heat. Thread the marinated chicken pieces onto metal or pre-soaked wooden skewers. Place the skewers on a rack over a baking tray and grill for 10–12 minutes, turning every few minutes until the chicken is lightly charred and cooked through.
3. Start the Sauce: While the chicken is grilling, begin making the sauce. Heat the oil in a large, heavy-based saucepan or casserole dish over a medium heat. Add the chopped onion and cook gently for 5–7 minutes until softened but not browned.
4. Add Aromatics and Spices: Add the garlic and ginger to the pan and cook for another minute until fragrant. Stir in the ground turmeric, ground cumin, and garam masala. Cook for one more minute, stirring constantly, to toast the spices.
5. Simmer the Sauce: Pour the chopped tomatoes into the pan and add the tomato purée. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
6. Finish the Creamy Sauce: Stir the ground almonds, double cream, and soft light brown sugar into the sauce. Season with salt and pepper to your taste.
7. Combine and Serve: Slide the cooked chicken off the skewers and add it to the masala sauce. Stir everything together and let it simmer gently for 2–3 minutes to allow the flavors to meld. Garnish with fresh coriander and serve immediately.

Recipe Tips

• Marinate for Maximum Flavor: Don’t rush the marination step. Allowing the chicken to sit in the spiced yoghurt for at least a few hours is key to tenderizing the meat and building a deep flavor base.
• Get a Good Char: Grilling the chicken gives it that authentic, slightly smoky ‘tandoori’ flavor characteristic of a good tikka masala. Don’t be afraid to get a little bit of char on the edges.
• Toast the Spices: Frying the ground spices for a minute before adding the tomatoes is a crucial step. It “blooms” them, releasing their essential oils and making the final curry much more aromatic and flavorful.
• Use Full-Fat Yoghurt and Cream: For the richest, creamiest sauce, use full-fat natural yoghurt in the marinade and double cream for the sauce. Low-fat versions can sometimes split when heated.

What To Serve With Chicken Tikka Masala

This classic Hairy Bikers Chicken Tikka Masala is perfect served with fluffy basmati rice to soak up the delicious, creamy sauce. Warm naan bread, either plain or garlic, is essential for scooping up every last bit. You can also add a simple side of onion salad (kachumber) or a cooling cucumber raita to complement the richness of the curry.

How To Store Chicken Tikka Masala Leftovers

• Refrigerate: Allow the curry to cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. The flavors often develop and taste even better the next day. Reheat thoroughly in the microwave or on the stovetop.
• Freeze: Chicken tikka masala freezes very well. Once cooled, place it in a freezer-safe container and freeze for up to 3 months. Thaw it completely in the refrigerator overnight before reheating gently until piping hot.

Hairy Bikers Chicken Tikka Masala Nutrition Facts

• Calories: 550 kcal
• Total Fat: 35g
• Saturated Fat: 15g
• Cholesterol: 150mg
• Sodium: 400mg
• Total Carbohydrate: 20g
• Dietary Fiber: 5g
• Sugars: 12g
• Protein: 40g

Frequently Asked Questions

• Is this recipe very spicy? You can easily control the heat level. The recipe calls for 1 teaspoon of hot chilli powder, but you can reduce this amount, use a mild chilli powder, or omit it entirely for a very mild curry. Conversely, add more if you prefer it spicier.
• Can I cook the chicken in a pan instead of grilling it? Yes. If you don’t have a grill, you can pan-fry the marinated chicken pieces in a hot, lightly oiled frying pan or griddle pan until cooked through and slightly charred. Cook it in batches to avoid overcrowding the pan.
• What are ground almonds for in a curry? Ground almonds are a traditional ingredient used to thicken the sauce naturally and give it a rich, creamy texture and a subtle nutty flavor.
• Can I make this dairy-free? You can adapt it to be dairy-free. Use a plant-based yoghurt (like coconut or soy) for the marinade and a dairy-free cream alternative (like coconut cream) for the sauce. The flavor profile will change slightly but will still be delicious.

Hairy Bikers Chicken Tikka Masala​

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Dinner

Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesRest time:2 hours Total time:2 hours 50 minutesCooking Temp: CServings:6 servingsEstimated Cost: $Calories:550 kcal Best Season:Summer

Description

This creamy Hairy Bikers Chicken Tikka Masala features tender, marinated chicken in a rich, aromatic tomato sauce. A classic fakeaway recipe that’s perfectly spiced and incredibly comforting.

Ingredients

For the Marinade:

• 600g chicken breasts, chunked
  
• 2 garlic cloves & 1 tbsp ginger, grated
  
• 1 tbsp each ground cumin & coriander
  
• 1 tsp each turmeric & hot chilli powder
  
• 2 tbsp tomato purée
  
• 150g natural yoghurt

For the Sauce:

• 2 tbsp oil
  
• 1 large onion, chopped
  
• 2 garlic cloves & 1 tbsp ginger, grated
  
• 1 tsp turmeric, 1 tsp cumin, 2 tsp garam masala
  
• 400g tin chopped tomatoes
  
• 50g ground almonds
  
• 150ml double cream
  
• 1 tsp brown sugar

Instructions

1. Marinate Chicken: Combine all marinade ingredients in a bowl. Add chicken, coat well, and refrigerate for at least 2 hours.
   
2. Cook Chicken: Thread chicken onto skewers and grill on medium-high for 10-12 minutes, turning until charred and cooked through.
   
3. Start Sauce: In a large pan, soften the onion in oil. Add garlic and ginger, cook for 1 minute.
   
4. Add Spices: Stir in ground spices and cook for 1 more minute.
   
5. Simmer Sauce: Add tomatoes and purée, simmer for 10 minutes.
   
6. Finish Sauce: Stir in ground almonds, cream, and sugar. Season to taste.
   
7. Combine: Add the cooked chicken to the sauce and simmer for 2-3 minutes. Garnish with fresh coriander.