Mary Berry Chicken Tikka Masala is made with chicken breasts, garlic, plain yogurt, tikka spice powder, chicken stock, onions, ginger, chopped tomatoes, fresh coriander, and brown basmati rice. This delicious Chicken Tikka Masala recipe creates a hearty dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 4 people.
Mary Berry Chicken Tikka Masala Ingredients
For the marinated chicken:
- 500g/1lb 2oz chicken breasts, cut into bite-sized pieces
- 1 garlic clove, grated
- 75g/2½oz plain yogurt
- 1 tbsp tikka spice powder
For the tikka masala sauce:
- 1 chicken stock pot (or 1 cup chicken broth), made up of 100ml/3½fl oz boiling water
- 2 medium onions, sliced
- 2 garlic cloves, sliced
- 1 tsp grated fresh ginger
- 1½ tbsp tikka spice powder
- 1 x 400g/14oz tin chopped tomatoes
- 1 small bunch fresh coriander (cilantro), chopped, plus extra for garnish
- Salt and freshly ground black pepper
- 3 tbsp plain yogurt
To serve:
- 300g/10½oz brown basmati rice (or 1½ cups), cooked according to packet instructions
How To Make Mary Berry Chicken Tikka Masala
- Marinate the Chicken: Mix all the chicken marinade ingredients in a bowl. Cover with cling film and refrigerate while you prepare the sauce.
- Make the Tikka Masala Sauce: Bring the chicken stock to a simmer in a saucepan. Add the sliced onions, garlic, and ginger. Cut a piece of baking paper large enough to cover the mixture, place it over the onions and garlic, then cover the pan with a lid. Simmer very gently for 15 minutes until the onions are translucent and soft.
- Prepare the Sauce: Remove the paper. Stir in the tikka spice powder, chopped tomatoes, and coriander. Bring to a boil, then reduce heat and simmer briskly for 20-30 minutes until thickened. Season with salt and pepper. Let cool slightly.
- Grill the Chicken: Preheat the grill to its hottest setting. Line a baking tray with foil and place the marinated chicken in a single layer. Grill for 15 minutes, turning halfway through, until cooked through and nicely browned.
- Finish the Sauce: Blend the tikka masala sauce until smooth using a stick blender or food processor. Return to heat, warm through, then stir in the plain yogurt. Avoid boiling the sauce after adding yogurt to prevent splitting.
- Combine and Serve: Stir the grilled chicken pieces into the sauce. Serve with cooked brown basmati rice and a sprinkle of fresh coriander.
Recipe Tips
- Ensure Even Marination: Mix the chicken and marinade thoroughly, making sure all pieces are evenly coated for maximum flavor. Marinate for at least 1 hour, or overnight for the best results.
- Simmer Gently: When cooking the onions and garlic, use a low heat and cover with baking paper to create a steamy environment. This ensures the onions become soft and translucent without burning.
- Avoid Splitting the Sauce: After blending the sauce, heat it gently and add the yogurt just before serving. Don’t let the sauce boil after adding the yogurt to prevent it from splitting.
- Grill for Uniform Cooking: Turn the chicken halfway through grilling to ensure all sides are evenly browned. This will give your chicken a consistent texture and flavor.
- Check the Sauce Consistency: If the sauce is too thick, add a little water or extra stock to reach your desired consistency. If it’s too thin, let it simmer a bit longer to thicken up.
What To Serve With Chicken Tikka Masala?
This creamy Chicken Tikka Masala pairs well with brown basmati rice, naan bread, chapati, or roti. It also can be served alongside cucumber raita, mango chutney, poppadoms, or a simple green salad for a delicious dinner.
How To Store Leftovers Chicken Tikka Masala?
- Refrigerate: Let the leftover Chicken Tikka Masala cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the Chicken Tikka Masala to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To thaw, place it in the refrigerator overnight before reheating.
How To Reheat Leftovers Chicken Tikka Masala?
- In The Oven: Preheat the oven to 180°C/350°F. Transfer the chicken tikka masala to an ovenproof dish, cover it with foil, and heat for 20-25 minutes, or until warmed through.
- In The Microwave: Place the chicken tikka masala in a microwave-safe container. Cover loosely and heat on high for 2-3 minutes, stirring halfway through, until hot.
- On The Stove: Heat the chicken tikka masala in a saucepan over medium heat. Stir occasionally until it reaches the desired temperature, about 5-7 minutes.
Mary Berry Chicken Tikka Masala Nutrition Facts
Serving Size: 1 serving
- Calories: 350
- Total Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 75mg
- Sodium: 600mg
- Potassium: 600mg
- Total Carbohydrate: 30g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 30g
Try More Mary Berry Recipes:
- Mary Berry Smoked Salmon Quiche
- Mary Berry Lemon Drizzle Muffins
- Mary Berry Lemon Curd Muffins
- Mary Berry Corned Beef Hash
Mary Berry Chicken Tikka Masala
Description
Mary Berry Chicken Tikka Masala is made with chicken breasts, garlic, plain yogurt, tikka spice powder, chicken stock, onions, ginger, chopped tomatoes, fresh coriander, and brown basmati rice. This delicious Chicken Tikka Masala recipe creates a hearty dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 4 people.
Ingredients
For the marinated chicken:
For the tikka masala sauce:
To serve:
Instructions
- Marinate the Chicken: Mix all the chicken marinade ingredients in a bowl. Cover with cling film and refrigerate while you prepare the sauce.
- Make the Tikka Masala Sauce: Bring the chicken stock to a simmer in a saucepan. Add the sliced onions, garlic, and ginger. Cut a piece of baking paper large enough to cover the mixture, place it over the onions and garlic, then cover the pan with a lid. Simmer very gently for 15 minutes until the onions are translucent and soft.
- Prepare the Sauce: Remove the paper. Stir in the tikka spice powder, chopped tomatoes, and coriander. Bring to a boil, then reduce heat and simmer briskly for 20-30 minutes until thickened. Season with salt and pepper. Let cool slightly.
- Grill the Chicken: Preheat the grill to its hottest setting. Line a baking tray with foil and place the marinated chicken in a single layer. Grill for 15 minutes, turning halfway through, until cooked through and nicely browned.
- Finish the Sauce: Blend the tikka masala sauce until smooth using a stick blender or food processor. Return to heat, warm through, then stir in the plain yogurt. Avoid boiling the sauce after adding yogurt to prevent splitting.
- Combine and Serve: Stir the grilled chicken pieces into the sauce. Serve with cooked brown basmati rice and a sprinkle of fresh coriander.
Notes
- Ensure Even Marination: Mix the chicken and marinade thoroughly, making sure all pieces are evenly coated for maximum flavor. Marinate for at least 1 hour, or overnight for the best results.
- Simmer Gently: When cooking the onions and garlic, use a low heat and cover with baking paper to create a steamy environment. This ensures the onions become soft and translucent without burning.
- Avoid Splitting the Sauce: After blending the sauce, heat it gently and add the yogurt just before serving. Don’t let the sauce boil after adding the yogurt to prevent it from splitting.
- Grill for Uniform Cooking: Turn the chicken halfway through grilling to ensure all sides are evenly browned. This will give your chicken a consistent texture and flavor.
- Check the Sauce Consistency: If the sauce is too thick, add a little water or extra stock to reach your desired consistency. If it’s too thin, let it simmer a bit longer to thicken up.
Mary Berry Chicken Tikka Masala