Mary Berry Chicken Tikka Masala

It’s funny how food clings to memory. I can’t smell garam masala without being instantly pulled back to my auntie’s kitchen in Manchester, early ‘90s, a rain-slicked evening and the hum of her gas hob. She was British-Indian and cooked in a way that made every dish feel like a feast. Her chicken tikka masala wasn’t fancy — just full of comfort, warm spices, and that rich tomato-cream sauce that felt like a hug.

Years later, I stumbled across Mary Berry’s version. Simpler. Friendlier. Less intimidating than my auntie’s twelve-spice saga. But no less delicious. It’s a wonderful gateway dish — where British home cooking meets Indian spice rack. If you’ve ever been nervous about making curry at home, start here.

Chicken Tikka Masala, the way Mary does it, brings the best of both worlds: creamy, tangy, warmly spiced — and surprisingly easy.

Ingredients List

For the Marinade:

• 800g boneless chicken thighs — tender, juicy, hard to mess up.
• 1 cup plain yogurt — helps the spices cling and the chicken stay soft.
• 1½ tbsp garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp garam masala — warming, aromatic, the heart of the dish.
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp Kashmiri chili powder or ½ tsp regular chili powder
• 1 tsp salt

For the Sauce:

• 4 tbsp chopped fresh coriander, for garnish
• 2 tbsp oil — vegetable or canola is fine.
• 2 tbsp butter
• 2 small onions (or 1 large), finely diced
• 1½ tbsp garlic, finely grated
• 1 tbsp ginger, finely grated
• 1½ tsp garam masala
• 1½ tsp ground cumin
• 1 tsp turmeric
• 1 tsp ground coriander
• 400g tomato purée (Passata)
• 1 tsp Kashmiri chili
• 1 tsp red chili powder (adjust to your liking)
• 1 tsp salt
• 1¼ cups heavy cream (or evaporated milk for a lighter version)
• 1 tsp brown sugar
• ¼ cup water, if needed

Common Mistakes

Can I use chicken breast instead of thighs?
You can, but you’ll miss out on the extra tenderness thighs bring. Breast can dry out fast if overcooked.

Why is my sauce too sour or thin?
You might’ve used low-quality tomato purée, or not simmered long enough. Let it bubble and reduce. Add a pinch more sugar if it needs balance.

Why isn’t the flavour deep?
Old spices lose their soul. If your garam masala smells like cardboard, it’s time for a new jar.

I didn’t marinate long enough — does it matter?
It does. Even 30 minutes helps, but a few hours (or overnight) transforms the flavour.

Storage and Reheating Tips

In the fridge:
Lasts up to 4 days in an airtight container. Actually tastes better the next day.

In the freezer:
Freeze in portions for up to 3 months. Defrost in the fridge overnight before reheating.

To reheat:

• Stovetop: Gentle heat with a splash of water or cream.
• Microwave: 30-second intervals, stirring in between.
• Oven: Covered, at 175°C for 15–20 minutes.

What to Serve With It

• Steamed basmati rice — because it’s fluffy, fragrant, and the perfect sauce sponge.
• Garlic naan — I mean, who’s leaving sauce behind?
• Cucumber raita or mint yogurt — cooling, creamy, and balances the spice beautifully.

FAQ Section

Can I make it ahead of time?
Yes — and honestly, it’s better the next day.

Can I make it dairy-free?
Swap yogurt and cream for coconut versions. Slightly different flavour, but still lush and rich.

Is this an authentic Indian recipe?
Nope — it’s a British-Indian fusion dish, famously born in the UK.

Can I bake the chicken instead of frying?
Yes. 200°C for about 20 minutes works well. Just make sure it browns a bit.?
Yes, bake at 200°C for 20 minutes, then finish in the sauce.

Try More Recipes:

• Mary Berry Chicken Pasta Bake
• Mary Berry Crab Linguine
• Mary Berry Mushroom Risotto