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Creamy & Spicy Chicken Tikka Masala (Medium Heat)
A classic Indian-inspired chicken curry with a rich, creamy tomato-based sauce and a delightful kick of spice. This recipe balances the sweetness of the tomatoes and cream with the warmth of ginger, garlic, and chili powder for a truly satisfying meal.
Prep Time
20 minutes
Total Time
65 minutes
Calories
467 kcal
Difficulty
Medium
Equipment
6 items
Cost
£2.10/serving
Occasion:
Dietary:
Ingredients
Servings
4
1.5lbsboneless, skinless chicken thighs, cut into 1-inch pieces
£4.50
1tbspolive oil
£0.10
1mediumyellow onion, finely chopped
£0.30
2cloves garlic, minced
£0.15
1inch ginger, grated
£0.25
1tbsptomato paste
£0.10
1tspgaram masala
£0.15
1tspground cumin
£0.10
0.5tspturmeric powder
£0.05
4.5tspchili powder(adjust to taste)
£0.05
1can diced tomatoes, undrained(14.5 oz)
£0.60
0.5cupchicken broth
£0.20
0.5cupheavy cream
£0.50
2tbspchopped fresh cilantro, for garnish
£0.30
Salt and pepper to taste
£0.05
Cooked basmati rice, for serving(optional)
£1.00
Total Cost
£8.40
£2.10 per serving
Instructions
- 1.In a large bowl, combine the chicken with salt, pepper, 1/2 tsp garam masala, and 1/2 tsp turmeric powder. Toss to coat evenly.
- 2.Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- 3.Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened and translucent, about 5 minutes. Add the minced garlic and grated ginger and cook for 1 minute more, until fragrant.
- 4.Stir in the tomato paste, remaining garam masala, ground cumin, chili powder (start with 1/4 tsp and add more to taste), and salt and pepper. Cook for 1 minute, stirring constantly.
- 5.Add the diced tomatoes (undrained) and chicken broth to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- 6.Return the chicken to the skillet. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- 7.Stir in the heavy cream. Simmer for another 5 minutes, allowing the sauce to thicken slightly.
- 8.Taste and adjust seasoning as needed. Garnish with fresh cilantro.
- 9.Serve hot over basmati rice, if desired.
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My Notes
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Nutrition Information
Nutrition per serving (340g)
467 kcal / 1954 kJ
Carbs
11g
4% of RDA
Fat
29g
41% of RDA
Protein
41g
82% of RDA
Detailed Breakdown
Fibre
2 g
7% of RDA
Sugar
6 g
7% of RDA
Sodium
411 mg
18% of RDA
Saturated Fat
15 g
75% of RDA
Chef's Tips
For a richer flavor, marinate the chicken in yogurt and spices for at least 30 minutes before cooking.
If you don't have heavy cream, you can use coconut milk for a dairy-free option.
Adjust the amount of chili powder to control the spiciness of the dish. Start with a small amount and add more to taste.
Garnish with a dollop of plain yogurt or a squeeze of lemon juice for extra flavor.
This curry tastes even better the next day, as the flavors have time to meld together.
Cooking Equipment
Large bowl
Cutting board
Chef's knife
Large skillet or Dutch oven
Measuring cups and spoons
Wooden spoon or spatula
Wine Pairings
No wine pairing suggestions available for this recipe.
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