Mary Berry Chicken Tikka Masala Recipe

This Mary Berry Chicken Tikka Masala Recipe is a creamy and easy recipe, which is made with yogurt and ground almonds. It’s the perfect weeknight dinner, ready in about 1 hour.

Mary Berry Chicken Tikka Masala Recipe Ingredients

For the Chicken Marinade (Tikka):

• 4 large skinless, boneless chicken breasts (about 600g), cut into bite-sized pieces
• 150g (2/3 cup) plain natural yogurt
• 1 tbsp fresh ginger, finely grated
• 2 large garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp mild chili powder (or to taste)
• 1/2 tsp garam masala
• 1 tbsp lemon juice
• 1/2 tsp salt

For the Masala Sauce:

• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbsp fresh ginger, finely grated
• 1 tsp ground coriander
• 2 tsp paprika (sweet or smoked)
• 1 tsp garam masala
• 1/2 tsp mild chili powder (optional)
• 400g (14oz) can chopped tomatoes
• 50g (1/2 cup) ground almonds
• 1 tbsp tomato purée
• 1 tsp sugar
• 150ml (2/3 cup) double cream (heavy cream) or full-fat coconut milk
• A large handful of fresh coriander, chopped
• Salt and freshly ground black pepper

How To Make Mary Berry Chicken Tikka Masala Recipe

1. Marinate the Chicken: In a large bowl, combine all the ingredients for the marinade (yogurt, ginger, garlic, spices, lemon juice, and salt). Add the chicken pieces and stir well to ensure every piece is fully coated. Cover the bowl and let it marinate in the fridge for at least 30 minutes, or up to 4 hours.
2. Cook the Chicken: Preheat your grill (broiler) to high. Spread the marinated chicken pieces in a single layer on a foil-lined baking tray. Grill for 8-12 minutes, turning halfway, until the chicken is cooked through and slightly charred on the edges. Alternatively, you can pan-fry the chicken in batches in a hot, oiled pan.
3. Start the Masala Sauce: While the chicken cooks, heat the oil in a large saucepan or casserole dish over medium heat. Add the chopped onion and cook for 5-8 minutes, until soft and translucent.
4. Add Spices and Tomatoes: Stir in the crushed garlic and grated ginger and cook for 1 minute more until fragrant. Add the ground coriander, paprika, garam masala, and chili powder (if using). Stir and cook for 30 seconds, then pour in the canned tomatoes.
5. Simmer and Finish the Sauce: Bring the sauce to a simmer, then reduce the heat and let it cook for 10 minutes. Stir in the ground almonds, tomato purée, and sugar. Let it simmer for another 5 minutes to thicken.
6. Combine and Serve: Stir the double cream into the sauce. Add the cooked chicken pieces (and any juices from the tray) to the pan. Let everything simmer gently for 5 minutes for the flavors to combine. Do not boil. Stir in the fresh coriander, season with salt and pepper to taste, and serve hot.

Recipe Tips

• How to get tender chicken? The yogurt in the marinade is the key. The acid helps to tenderize the chicken. Be careful not to overcook the chicken under the grill, as this will make it dry.
• How to get a smooth, restaurant-style sauce? For a very smooth sauce, use an immersion (stick) blender to blend the tomato and onion mixture (Step 4) before you add the ground almonds and cream.
• Can I make this curry spicier? Yes. This recipe is quite mild. To add more heat, increase the chili powder in both the marinade and the sauce, or add one finely chopped fresh red chili with the onion.
• Can I use coconut milk instead of cream? Absolutely. Using full-fat coconut milk instead of double cream will give the dish a slightly different, delicious flavor and make it dairy-free (if you also use a dairy-free yogurt).

What To Serve With Chicken Tikka Masala

This curry is a British-Indian classic and pairs perfectly with these sides.

• Fluffy Basmati rice
• Warm naan bread or roti
• Mango chutney
• A side of kachumber (cucumber, onion, and tomato salad)

How To Store Chicken Tikka Masala

Refrigerate: Let the curry cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days. The flavors are often even better the next day.

Freeze: This curry freezes very well. Cool completely, place in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat: Reheat gently in a saucepan over medium-low heat until piping hot. Add a splash of water or stock if the sauce is too thick.

Chicken Tikka Masala Nutrition Facts

(Per serving, without rice)

• Calories: 590 kcal
• Total Fat: 40g
• Saturated Fat: 18g
• Cholesterol: 165mg
• Sodium: 680mg
• Potassium: 950mg
• Total Carbohydrate: 18g
• Dietary Fiber: 6g
• Sugars: 9g
• Protein: 43g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

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

Mary Berry Chicken Tikka Masala Recipe

Author: Chloe Saidani Cooking Method:Simmering Cuisine:British-Indian Courses:Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: 30 minutesTotal time:1 hour 15 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:590 kcal Best Season:Available

Description

A creamy and easy version of the British-Indian classic, with tender, yogurt-marinated chicken in a rich tomato and almond sauce.

Ingredients

• 4 large chicken breasts, cubed
• 150g plain natural yogurt
• Marinade Spices: 1 tbsp ginger, 2 cloves garlic, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp chili powder, 1/2 tsp garam masala, 1 tbsp lemon juice
• 1 tbsp vegetable oil
• 1 large onion, chopped
• Sauce Spices: 2 cloves garlic, 1 tbsp ginger, 1 tsp ground coriander, 2 tsp paprika, 1 tsp garam masala
• 400g can chopped tomatoes
• 50g ground almonds
• 1 tbsp tomato purée
• 1 tsp sugar
• 150ml double cream (heavy cream)
• Handful of fresh coriander

Instructions

1. Combine all marinade ingredients with the cubed chicken. Cover and refrigerate for at least 30 minutes.
2. Grill (broil) the marinated chicken pieces for 8-12 minutes until cooked and lightly charred.
3. In a separate pan, sauté onion in oil until soft. Stir in garlic and ginger and cook for 1 minute.
4. Add all sauce spices and cook for 30 seconds. Pour in the chopped tomatoes and simmer for 10 minutes.
5. Stir in the ground almonds, tomato purée, and sugar. Simmer for 5 more minutes.
6. Pour in the double cream and add the cooked chicken pieces to the sauce.
7. Simmer gently for 5 minutes, then stir in fresh coriander and serve.

Notes

• The yogurt marinade is essential for tender chicken; don’t skip the 30-minute rest time.
• For a restaurant-style smooth sauce, blend the tomato/onion mixture before adding the cream and almonds.
• Use full-fat coconut milk in place of cream for a dairy-free option.
• This recipe is mild. For more heat, add extra chili powder or a fresh chopped chili.

Keywords:Mary Berry Chicken Tikka Masala Recipe