This version keeps the familiar creamy tomato sauce while using ordinary supermarket ingredients. The chicken benefits from at least 30 minutes in the yoghurt-and-spice marinade, so start that first and prepare the sauce while it rests.

Ingredients

Metric US Ingredient

500 g 1 lb boneless skinless chicken breast or thigh Cut into bite-sized pieces.

250 ml 1 cup plain yoghurt For the marinade.

15 ml 1 tbsp lemon juice For the marinade.

2.5 cm 1 inch fresh ginger Grated for the marinade.

2 cloves 2 cloves garlic Minced for the marinade.

5 ml each 1 tsp each ground cumin, ground coriander and garam masala For the marinade.

2.5 ml each ½ tsp each paprika, turmeric and salt For the marinade.

Pinch Pinch cayenne pepper Optional, for the marinade.

30 ml 2 tbsp vegetable oil Divided between chicken and sauce.

1 large 1 large onion Finely chopped.

3 cloves 3 cloves garlic Minced for the sauce.

2.5 cm 1 inch fresh ginger Grated for the sauce.

5 ml each 1 tsp each garam masala, ground cumin and ground coriander For the sauce.

2.5 ml each ½ tsp each turmeric and salt For the sauce.

Pinch Pinch cayenne pepper Optional, for the sauce.

400 g 14 oz crushed or chopped tomatoes

125 ml ½ cup water

250 ml 1 cup double cream

15 g 1 tbsp butter

Small handful Small handful fresh coriander Chopped, to finish.

Method

Whisk together the 250 ml yoghurt, 15 ml lemon juice, marinade ginger and garlic, the three 5 ml spices, the three 2.5 ml seasonings and optional cayenne. Add the 500 g chicken, cover and chill for at least 30 minutes.

Heat 15 ml of the oil in a wide frying pan over medium-high heat. Lift the chicken from the marinade and brown it in batches for 4 to 5 minutes. It does not need to be cooked through yet. Transfer to a plate.

Lower the heat to medium and add the remaining 15 ml oil. Cook the chopped onion for about 5 minutes, then add the sauce garlic and ginger for 1 minute.

Stir in the sauce garam masala, cumin, coriander, turmeric, salt and optional cayenne for 30 seconds. Add the 400 g tomatoes and 125 ml water, then simmer for 15 minutes.

Blend the sauce until smooth with a stick blender, or leave it textured. Take care when blending hot liquid.

Return the browned chicken to the pan with the 250 ml double cream and 15 g butter. Simmer gently for 5 to 8 minutes, until the chicken is cooked through and the sauce has thickened.

Taste and adjust the seasoning. Scatter over the fresh coriander and serve with rice or naan.

Useful notes

Equipment

Large mixing bowl
Wide frying pan or sauté pan
Stick blender, optional
Sharp knife and chopping board

Substitutions

Use boneless chicken thighs for a juicier result or chicken breast for a leaner one.
Replace double cream with coconut milk for a different flavour and a dairy-free option, checking the yoghurt and butter too.
Use smoked or sweet paprika according to what is already in the cupboard.

Allergen notes

Contains milk through the yoghurt, double cream and butter.
Check naan, chutneys and other accompaniments separately for allergens.

Storage

Cool promptly and refrigerate in a covered container for up to 3 days. Reheat gently until piping hot throughout. The finished curry can be frozen for up to 3 months; thaw in the refrigerator before reheating.

Tips

Brown the chicken in batches so it colours instead of steaming.
Do not boil the sauce hard after adding the cream; a gentle simmer keeps it smooth.
Chicken should be fully cooked before serving, with no pink meat at the centre.

Budget Chicken Tikka Masala

Recipe summary