Light spiced Chicken tikka masala

Tickle your taste buds dreamy creamy light spiced version of a classic Indian favourite
By James Martin
Light spiced Chicken tikka masala
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 4 boneless chicken breasts
  • 2.5 cm ginger, finely chopped
  • 2 clove garlic, finely chopped
  • 1 tsp chilli powder
  • 1 pinches black pepper
  • 1 bunches coriander, chopped
  • 1 fresh lime juice
  • 2 tbsp vegetable oil
  • 1 onions, finely chopped
  • 1 red chillies, seeded and finely chopped
  • 1 tsp turmeric
  • 300 ml double cream
  • 0.5 lemon juice


1. Place the chicken breasts in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, limejuice and one tablespoon of the oil. Set aside.

2. Heat a heavy bottomed saucepan and add the chicken. Cook for 8-10 minutes until the chicken is brown on all sides.

3. Meanwhile, heat the remaining oil in a large frying pan and cook the onion and chilli for five to six minutes until golden brown. Add the turmeric and cook for one minute. Stir in the cream and cook gently for a couple of minutes.

4. Add the chicken to the creamy sauce. Simmer for five minutes until the chicken is cooked through. Check the seasoning, adding lemon juice to taste. Garnish with a little extra chopped coriander and serve immediately with rice and naan bread.

Rate This Recipe