James Martin Chicken Tikka Masala

Alright, I’ll be honest — chicken tikka masala is my “I deserve this” dinner. Long day? Cook this. Craving a curry night at home but can’t face the takeaway wait time? Cook this. It’s creamy, it’s spiced but not wild, and it’s one of those dishes where the smell alone makes everyone wander into the kitchen asking, “When’s it ready?”

The first time I tried James Martin’s version, I wasn’t expecting it to be this good. But the marinade is punchy, the sauce is velvety, and that splash of lime just lifts the whole thing. Plus — little win here — it only takes about 30 minutes. Fast enough for a weeknight, fancy enough for guests. You’ll be mopping up every last drop with your naan, trust me.

Let’s get into it. No judgment if you lick the spoon.

Why You’ll Love It

• Quick to make, big on flavour. Ready in half an hour but tastes like you spent hours.
• Creamy and comforting with just enough heat to warm your soul.
• You can tweak it. Mild, spicy, less cream, more lemon — it’s all up to you.
• Perfect with rice or naan. Or both. No one’s watching.
• Great for meal prep. Make a double batch and live your best leftover life.
• It smells incredible. Seriously — you’ll want to bottle it.

Ingredients

• 4 chicken breasts, skinned, boned, and cubed
• 2.5 cm (1-inch) piece of fresh ginger, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp chili powder
• Sea salt and black pepper, to taste
• 2 tbsp chopped fresh coriander (plus extra for garnish)
• Juice of 1 lime
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 1 red chili, deseeded and finely chopped
• 1 tsp ground turmeric
• 200ml double cream
• ½ lemon (for finishing)

How to Make It

Get the chicken marinated:

In a bowl, toss your chicken pieces with ginger, garlic, chili powder, salt, pepper, coriander, lime juice, and 1 tablespoon of the oil. Give it a good mix. If you’ve got time, let it sit for 30 minutes — even just 10 minutes helps soak up all that flavour.

Sear it hot and fast:

Heat a heavy-bottomed pan until properly hot. Add the marinated chicken and sear it — turning often — until the pieces are browned on the outside. They don’t need to be cooked through yet. Set them aside once they’ve got a nice colour.

Build your base:

In a separate pan, heat the rest of the oil. Add the onion and red chili, and cook over medium heat for 5–6 minutes until the onion turns soft and golden. Add the turmeric and stir it in for a minute — it’ll go beautifully fragrant.

Creamy magic time:

Pour in the double cream and stir gently. Let it bubble away for 2–3 minutes until smooth and luscious. It might look like it’s going to split, but it usually doesn’t — just keep it at a low simmer.

Bring it all together:

Add the browned chicken back into the creamy sauce. Stir and cook for another 5 minutes, or until the chicken is cooked through and juicy. Taste, then squeeze in the lemon juice for brightness.

Serve and show off:

Spoon into bowls, garnish with extra coriander (or parsley, if that’s what you’ve got), and serve immediately with basmati rice or warm naan. I sometimes add a side of cucumber raita if I’m feeling organised.

Common Mistakes and How to Dodge Them

Why’s my chicken dry?
You might’ve overcooked it or skipped the marinade time. Even 10–15 minutes in the marinade makes a difference.

The sauce split — what now?
It usually happens if the heat’s too high when the cream goes in. Keep the flame low and don’t boil it hard.

Too spicy for me (or the kids)?
Skip the red chili and halve the chili powder. You can always sprinkle chili flakes on your own plate later.

Why does it taste flat?
A little extra salt, lemon juice, or coriander at the end can fix a lot. Always taste and tweak.

Storage and Reheating

Fridge: Cool it down, then store in a sealed container for up to 3 days.

Freezer: Freeze in portions. It’ll keep for 2–3 months. Defrost overnight in the fridge.

Reheat like this:

• Microwave: Short bursts, stir halfway through. Add a splash of water if needed.
• Stovetop: Gently heat on low with a bit of water or cream. Stir often.
• Oven: Pop it in a covered dish and warm at 160°C (320°F) for 20 minutes or so.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes! They stay juicier and hold flavour better — go for boneless thighs if you want easy prep.

What if I don’t have cream?
You can swap for Greek yogurt (stir it in off the heat) or coconut cream if you want a twist.

Is this the same as what you get at a restaurant?
Kind of — it’s not bright orange and full of food colouring, but flavour-wise? It’s right up there.

Can I grill the chicken for extra flavour?
Yes please. Grill, broil, or even BBQ it for a bit of smoky depth before adding it to the sauce.

Nutrition Facts (Per Serving):

• Calories: 350 kcal
• Protein: 25g
• Fat: 20g
• Carbohydrates: 15g
• Fiber: 2g
• Sodium: 800mg
• Sugar: ~4g

Try More James Martin Recipes:

• James Martin Slow Cooked Ham
• James Martin Sweet And Sour Chicken
• James Martin Creamy Chicken Casserole