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.