National Curry Week: Creamy Chicken Tikka Masala

Posted on: 22 October 2009 by Mark O'haire

It’s National Curry Week here in the UK and what better way to celebrate than cooking up a curry.

The British love of curry dates back centuries. The first known recipe for 'currey' as it was then known appeared in 1747. In modern times, the word curry has become synonymous with any dish from the Indian subcontinent.

Whatever its history or meaning it is one of Britain's favorite foods. Chicken Tikka Masala was recently voted one of our national dishes.

Curry recipes are quick, easy and cheap and the varieties are endless.

Creamy Chicken Tikka Masala Recipe

Fans of Chicken Tikka Masala claim it is the new British national dish. It can rightly claim to be a British favorite. This Chicken Tikka Masala recipe is quick and easy to make. Adjust the amount of chili powder to how hot you like it. 1tsp of chili powder will give you a mildly spiced curry.

This version of Chicken Tikka is very creamy.

Preparation Time: 20 minutes
Cook Time: 45 minutes
Serves: 4


  • 4 free-range skinless chicken breasts, cut into 1/2" /1 cm cubes
  • 1" fresh ginger, peeled and grated
  • 1 garlic clove, finely diced
  • Salt and pepper
  • ½ cup/small handful fresh coriander, finely chopped, plus extra for garnish
  • Juice and zest 1 lime
  • 3 tbsp vegetable oil
  • 1 tsp chilli powder
  • 1 red onion, roughly chopped
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 10 fl oz/ 250ml light/single cream or plain yoghurt
  • 1 dessertspoon tomato puree
  • Juice of 1/2 lemon


  1. In a large stainless steel or glass bowl place the chicken with the ginger, garlic, salt, pepper, chopped coriander, lime juice and zest with 1 tbsp of the oil. Stir then cover with a clean cloth, leave to one side for 30 minutes.
  2. After 30 minutes, heat one tbsp of the oil in a large frying pan or wok add the chicken and cook for 8 -10 minutes until browned all over.
  3. Remove the chicken from the pan and put to one side. In the same pan heat the remaining oil and gently cook the onion and chili powder for 5 minutes. Add the turmeric and ground cumin, stir and cook for another minute.
  4. Stir in the cream and gently simmer for 5 minutes. Add the chicken and simmer for another 5 minutes. Add the tomato puree, stir then add the lemon juice. Cook for one minute more then serve garnished with fresh coriander. Boiled rice, warm naan bread or chapatis are delicious served alongside.

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