Mary Berry Chicken Tikka Masala​ Recipe

This creamy Mary Berry Chicken Tikka Masala is made with tender marinated chicken, yogurt, garam masala, tomatoes, and rich double cream. The result is a vibrant and mildly spiced main course with a velvety, flavorful sauce that everyone will love. Perfect for a weekend ‘fakeaway’ dinner, it’s a comforting choice for a cool autumn evening and serves 4 people.

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Mary Berry Chicken Tikka Masala Ingredients

For the Chicken Marinade

• 600g boneless, skinless chicken breasts, cut into bite-sized chunks
• 150g plain full-fat yogurt
• 2 cloves garlic, crushed
• 1 tbsp fresh ginger, finely grated
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp ground cumin
• Juice of 1/2 lemon
• Pinch of salt

For the Masala Sauce

• 2 tbsp vegetable oil or ghee
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1 tbsp fresh ginger, finely grated
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 400g (1 can) chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp sugar
• 150ml double cream (heavy cream)
• Fresh cilantro, chopped, to garnish
• Basmati rice and naan bread, to serve

How To Make Mary Berry Chicken Tikka Masala

1. Marinate the chicken: In a medium bowl, combine the chicken chunks with all the marinade ingredients: yogurt, garlic, ginger, garam masala, turmeric, cumin, lemon juice, and salt. Mix well to ensure the chicken is fully coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
2. Cook the chicken: Heat 1 tablespoon of oil in a large, non-stick frying pan over high heat. Add the marinated chicken pieces, shaking off any excess marinade. Cook in batches for 5-7 minutes, turning occasionally, until the chicken is cooked through and has some nicely charred edges. Set the cooked chicken aside.
3. Start the sauce: In the same pan, add the remaining oil and reduce the heat to medium. Add the chopped onion and cook for 5-8 minutes until soft and translucent. Stir in the crushed garlic and grated ginger and cook for another minute until fragrant.
4. Add spices and simmer: Add the ground coriander, cumin, and garam masala to the pan and cook for 1 minute, stirring constantly. Pour in the chopped tomatoes, add the tomato purée and sugar, and season with salt. Bring to a simmer and let it cook gently for 10 minutes, stirring occasionally, until the sauce has thickened.
5. Finish the dish: Reduce the heat to low and stir in the double cream. Return the cooked chicken pieces to the pan and let them warm through in the sauce for a couple of minutes. Be careful not to let the sauce boil after adding the cream. Garnish with fresh cilantro and serve immediately.

Recipe Tips

• Marinate for Flavor: Don’t skip the marinating time. The yogurt and lemon juice tenderize the chicken, while the spices infuse it with a deep, aromatic flavor.
• Get a Good Char: Cooking the chicken on high heat gives it those signature charred spots, adding a smoky, authentic “tikka” taste that makes a big difference.
• Use Full-Fat Dairy: Full-fat yogurt and double cream create the richest, creamiest sauce and are less likely to split or curdle when heated.
• Simmer the Sauce: Allowing the tomato sauce to simmer for at least 10 minutes is key. It deepens the flavors and gives the sauce a rich, less acidic taste.

What To Serve Chicken Tikka Masala

This classic curry is perfectly served with fluffy, fragrant basmati rice and warm naan bread to soak up every last bit of the creamy sauce. For a complete meal, add a side of cooling cucumber raita (a yogurt and cucumber dip) and a spoonful of sweet mango chutney.

How To Store Chicken Tikka Masala Leftovers

• Refrigerate: Once cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, and it often tastes even better the next day.
• Freeze: This dish freezes very well. Let it cool completely, then place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw thoroughly in the refrigerator before reheating gently on the stove or in the microwave.

Mary Berry Chicken Tikka Masala Nutrition Facts

• Calories: 510 kcal
• Total Fat: 33g
• Saturated Fat: 15g
• Cholesterol: 180mg
• Sodium: 720mg
• Total Carbohydrate: 16g
• Sugars: 11g
• Protein: 42g

Frequently Asked Questions

• Can I use chicken thighs instead of breasts? Yes, chicken thighs are an excellent choice. They are juicier and have more flavor, making them very well-suited for this curry. Simply cut them into bite-sized pieces and follow the recipe as directed.
• Is this recipe very spicy? No, chicken tikka masala is known for being creamy and flavorful rather than very hot. If you prefer more heat, you can add 1/2 teaspoon of chili powder to the marinade or the sauce.
• What is garam masala? Garam masala is a popular aromatic spice blend from India. The name translates to “hot spices,” but it refers to the warmth it brings to a dish, not fiery heat. It typically includes cinnamon, cloves, cardamom, cumin, and coriander.
• Can I make a dairy-free version? Yes. To make this dairy-free, use a plain, unsweetened coconut yogurt for the marinade and full-fat coconut cream or coconut milk in place of the double cream in the sauce.

Try More Recipes:

• Mary Berry Chicken Tagine​ Recipe
• Mary Berry Chicken Cobbler​ Recipe
• Mary Berry Thai Chicken Curry​ Recipe