Name: Hairy Bikers Chicken Tikka Masala Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Ingredients: 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; 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

This creamy chicken tikka masala recipe is made with tender marinated chicken, natural yoghurt, ground almonds, and a rich spiced tomato sauce. The result is a comforting curry with a perfect balance of smoky and creamy flavours. Ready in under 3 hours including marinating, it serves 4 generously.

I make this every couple of weeks when the craving for a proper Friday night fakeaway hits. It is one of those recipes that tastes even better than the takeaway version, and the house smells incredible while it cooks.

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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

Hairy Bikers Chicken Tikka Masala Recipe

How To Make Chicken Tikka Masala

Marinate the chicken: Combine all the marinade ingredients in a large bowl. Add the chicken chunks and stir until every piece is coated in the spiced yoghurt. Cover with cling film and place in the fridge for at least 2 hours, or overnight for the best flavour.
Cook the chicken: Preheat your grill to medium-high. Thread the marinated chicken onto metal or pre-soaked wooden skewers. Place on a rack over a baking tray and grill for 10–12 minutes, turning regularly, until lightly charred and cooked through.
Start the sauce: While the chicken grills, heat the oil in a large saucepan over a medium heat. Add the onion and cook gently for 5–7 minutes until softened but not browned.
Add the spices: Add the garlic and ginger, cooking for one minute until fragrant. Stir in the turmeric, cumin, and garam masala. Cook for one more minute, stirring constantly, to toast the spices.
Simmer the sauce: Pour in the chopped tomatoes and add the tomato purée. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
Finish the sauce: Stir the ground almonds, double cream, and brown sugar into the sauce. Season with salt and pepper to taste.
Combine and serve: Slide the chicken off the skewers and add it to the sauce. Stir everything together and simmer gently for 2–3 minutes. Garnish with fresh coriander and serve straight away.

What Makes This Chicken Tikka Masala So Good?

Marinate for at least two hours: The spiced yoghurt tenderises the chicken and builds a deep flavour base. Overnight is even better if you have the time.
Get a proper char on the chicken: Grilling gives each piece that smoky, slightly charred finish you get from a tandoor. Do not skip this step or the curry loses its signature flavour.
Toast the spices before adding liquid: Frying the ground spices for a minute releases their essential oils. This one step makes the sauce much more fragrant and full-bodied.
Use full-fat yoghurt and double cream: These give the sauce its rich, velvety texture. Low-fat versions can split when heated. If you enjoy creamy curries, try the Hairy Bikers chicken korma too.
Try a different curry next time: This recipe pairs well with a pilau rice. For something with more heat, the chicken jalfrezi is a great choice.

What Should You Serve on the Side?

Fluffy basmati rice is the classic pairing, perfect for soaking up the creamy sauce. Warm naan bread, either plain or garlic, is essential for scooping up every last bit.

A simple onion salad or cooling cucumber raita balances the richness of the curry nicely. For a proper fakeaway spread, add some onion bhajis on the side.

Does This Curry Keep Well?

This tikka masala keeps well in an airtight container in the fridge for up to 3 days. The flavours actually develop and taste even better the next day. Reheat thoroughly in a pan or microwave until piping hot.

It also freezes well for up to 3 months. Thaw completely in the fridge overnight before reheating gently until piping hot all the way through.

Nutrition Facts

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

Frequently Asked Questions

What are common mistakes when making chicken tikka masala? Skipping the marinating time and overcrowding the grill are the biggest ones. Both lead to bland, steamed chicken instead of the charred, tender pieces you want.

How does the Hairy Bikers chicken tikka masala compare to Jamie Oliver’s? The Hairy Bikers version uses ground almonds and double cream for a richer, thicker sauce. Jamie Oliver’s tends to be lighter with coconut milk and fresh tomatoes instead.

Can I make this chicken tikka masala in a slow cooker? Yes. Grill the marinated chicken first, then add it to the slow cooker with the sauce ingredients. Cook on low for 4–6 hours or high for 2–3 hours.

Can I make this dairy-free? Use coconut yoghurt for the marinade and coconut cream for the sauce. The flavour will change slightly but it still works well.

What other Hairy Bikers curry recipes can I try? The chicken balti is a great drier alternative, and the classic chicken curry is perfect for a simpler weeknight meal.