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Mary Berry Chicken Tikka Masala Recipe

Mary Berry Chicken Tikka Masala Recipe

Mary Berry's chicken tikka masala is rich, deeply spiced, and completely from scratch.
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Prep Time 20 minutes
Cook Time 50 minutes
Marinating Time 2 hours
Total Time 3 hours 10 minutes
Servings: 4 Portions
Course: Main Course
Cuisine: British, Indian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • Chicken Marinade:
  • 800 g boneless skinless chicken thighs in large chunks
  • 200 g full-fat natural yoghurt
  • 2 tbsp sunflower oil
  • Juice of ½ lemon
  • 3 garlic cloves crushed
  • 2 cm fresh ginger grated
  • 1 tbsp garam masala
  • 1 tsp each ground cumin ground coriander, smoked paprika
  • ½ tsp ground turmeric
  • 1 tsp fine salt
  • Masala Sauce:
  • 2 tbsp sunflower oil
  • 1 tsp cumin seeds
  • 4 cardamom pods lightly crushed
  • 1 large onion finely chopped
  • 4 garlic cloves crushed
  • 3 cm fresh ginger grated
  • 1 tbsp tomato purée
  • 1 tbsp garam masala
  • 1 tsp each ground coriander smoked paprika
  • ½ tsp ground turmeric
  • ¼ tsp cayenne pepper
  • 2 x 400g tins chopped tomatoes
  • 1 tsp caster sugar
  • 150 ml double cream
  • Salt to taste
  • Fresh coriander to finish

Method
 

  1. Mix all marinade ingredients. Add chicken. Toss to coat. Cover and refrigerate 2 hours minimum — overnight is better.
  2. Cook marinated chicken in batches under a hot grill or in a very hot griddle pan for 5–6 minutes per side until charred in places and cooked through. Set aside.
  3. Heat oil in a large pan. Add cumin seeds and cardamom pods. Stir 30 seconds. Add onion and cook 10–12 minutes until very soft and golden. Add garlic and ginger — cook 2 minutes.
  4. Add tomato purée — cook 1 minute. Add all ground spices — stir 1–2 minutes.
  5. Add chopped tomatoes and sugar. Season. Simmer uncovered 20–25 minutes until thickened. Blend until smooth if desired.
  6. Add cooked chicken. Simmer 10 minutes. Add cream. Warm 2 minutes — do not boil. Adjust seasoning.
  7. Scatter fresh coriander. Serve with rice, naan, yoghurt, and chutney.

Notes

Marinate overnight for the most tender, most deeply flavoured chicken.
Cook at high heat for real char — this is where the flavour comes from.
Cook the onion for the full 10–12 minutes — rushing this gives a raw background flavour.
Blend the sauce for a smooth, restaurant-style finish.
Add cream at the very end — do not boil after adding.
Stores in the fridge for up to 3 days — the flavour improves overnight.
Freezes for up to 3 months.
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