James Martin Chicken Tikka Masala

This easy and creamy Chicken Tikka Masala by James Martin is a delicious, comforting dish perfect for a quick weeknight dinner. With tender chicken, aromatic spices, and a rich sauce, it’s packed with flavor. You can easily customize it using common pantry ingredients, making it a flexible and satisfying meal.

Ingredients Needed

• 4 chicken breasts, skinned, boned, and cubed
• 2.5 cm (1 inch) piece of fresh root ginger, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp chilli powder
• Sea salt and freshly ground black pepper
• 2 tbsp chopped fresh coriander, plus extra to garnish
• 1 lime, juice only
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 1 red chilli, seeds removed and finely chopped
• 1 tsp ground turmeric
• 200 ml (7 fl oz) double cream
• ½ lemon

To serve:

• Basmati rice, cooked according to packet instructions
• Naan bread

How To Make Chicken Tikka Masala

1. Marinate the chicken: Put the chicken breasts in a large bowl and mix with the ginger, garlic, chilli powder, salt, pepper, coriander, lime juice, and 1 tablespoon of vegetable oil. Set aside for at least 5 minutes to allow the flavors to develop.
2. Cook the chicken: Heat a heavy-bottomed shallow pan over medium heat. Add the marinated chicken and cook for 8-10 minutes, turning occasionally, until browned on all sides.
3. Prepare the sauce: In a separate large pan, heat the remaining tablespoon of vegetable oil. Add the chopped onion and red chilli, cooking for 5-6 minutes until golden brown. Stir in the ground turmeric and cook for 1 minute, then add the cream and simmer gently for 2 minutes.
4. Combine chicken and sauce: Add the browned chicken to the creamy sauce and simmer for another 5 minutes, or until the chicken is cooked through. Adjust the seasoning with salt and pepper and squeeze in lemon juice to taste.
5. Serve: Garnish with fresh coriander and serve immediately with basmati rice or naan bread.

Recipe Tips

• Marinate the chicken well: Let the chicken sit in the marinade for at least 5 minutes (or up to 30 minutes) to allow the flavors to soak in.
• Cook the chicken in batches: If your pan is small, cook the chicken in batches to ensure it gets browned properly and doesn’t steam.
• Adjust the cream: If you prefer a lighter dish, you can reduce the amount of cream or use half-and-half instead.
• Balance the flavors: Taste the sauce before serving and add extra salt, pepper, or lemon juice if needed to get the perfect balance of flavor.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Chicken Tikka Masala cool to room temperature before storing it in an airtight container. It will stay fresh in the fridge for up to 3 days.
• Freeze: To freeze, let the dish cool to room temperature, then place it in an airtight container or freezer bag. It will keep for up to 3 months. To thaw, leave it in the fridge overnight before reheating.
• Reheat: Heat the Chicken Tikka Masala in a pan over low heat, stirring occasionally, for about 5-7 minutes until it’s warmed through.

Nutrition Facts

Serving Size: 1 serving (255g)

• Calories: 370
• Total Fat: 13g
• Saturated Fat: 2.5g
• Cholesterol: 56mg
• Sodium: 630mg
• Potassium: 540mg
• Total Carbohydrate: 40g
• Dietary Fiber: 3.1g
• Sugars: 2g
• Protein: 25g

Try More James Martin Recipes:

• James Martin Chicken Curry
• James Martin Carrot And Coriander Soup
• James Martin Double Chocolate Brownies
• James Martin Bubble And Squeak