Sorry, you need to enable JavaScript to visit this website.
Chicken tikka masala in a bowl.

Chicken tikka masala

A classic recipe for chicken tikka masala with yoghurt to serve with rice. A much-loved British-Indian comfort food that is easy to make at home. 

27 March, 2023
Average: 5 (5 votes)


serves for


total time

1 HR 15 MIN


1 (approx 1.4kg/3lbs)
1 each
To taste
Freshly ground black pepper
To taste
2 tbsp
2 cloves
500g (1lb)
Vegetable oil
2 tbsp, vegetable
2 tbsp
1 tsp
Black pepper
1 tsp
Chilli powder
1 tsp
½ tsp
1 tbsp fresh, chopped
Rice vinegar
300g (0.6lbs)


Step 01

Wash and dry the chicken and joint into 6-8 pieces. Score the surface of the chicken pieces to a depth of 0.5cm/1/4 inch and put them into a shallow dish.

Step 02

Sprinkle with freshly ground pepper, salt and the juice of a lemon. Let stand for about 30 minutes. Peel the ginger and garlic. Press the garlic.

Step 03

Mix all the spices for the marinade with the yoghurt. Coat the chicken pieces generously with the marinade and seal the dish with aluminium foil. Marinate the chicken in the refrigerator for 8 hours or overnight.

Step 04

Preheat the oven to 180°C/350°F. Line a cookie sheet with aluminium foil and put the chicken pieces on the sheet. Cook in the oven for 35-40 minutes, brushing frequently with marinade (using about 1/4) and adding a little water if necessary. Steam the rice according to the package instructions.

Step 05

Heat the remaining marinade and add the chicken pieces. Heat very gently for 5 minutes, then sprinkle with coriander and serve with rice.

How to serve chicken tikka masala

Sprinkle the curry with coriander before serving accompanied by steamed rice and naan bread, paratha or roti on the side for dipping in the delicious sauce.

Tips & tricks

  • Use a thick yoghurt, such as Greek or strained Indian yoghurt known as hung curd.
  • It’s fine to use either chicken thighs or breasts, but breast meat will take a long time to marinade – ideally more than eight hours – to stop it drying out.


Your chicken tikka masala can be kept in the refrigerator in an airtight container for up to 48 hours. It can also be frozen if sealed carefully – unless the chicken was previously frozen. Ensure that it has been reheated thoroughly before serving.

This recipe was updated on 27/03/2023.

Search Recipes

Dosa served with some typical Indian sauces.

Classic dosa recipe

Next Recipe