Mary Berry Chicken Tikka Masala Recipe

This Mary Berry Chicken Tikka Masala is a rich, creamy, and gently spiced curry that brings comforting flavours to your table with ease. Tender pieces of chicken are coated in a velvety tomato-based sauce, perfectly balanced with warming spices and a touch of cream. It is a straightforward recipe suitable for home cooks of all levels. From start to finish, it takes around 1 hour, making it ideal for a satisfying midweek meal or a relaxed weekend dinner.

Ingredients

For the Chicken Marinade

• 500g boneless chicken breast, cut into chunks
• 150g natural yogurt
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• ½ tsp turmeric
• Salt and black pepper to taste

For the Tikka Masala Sauce

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 400g chopped tomatoes (1 tin)
• 2 tbsp tomato purée
• 150ml double cream
• 1 tsp sugar
• Salt and black pepper to taste

For Garnish

• Fresh coriander, chopped
• Cooked basmati rice, to serve

How to Make Mary Berry Chicken Tikka Masala

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle so the chicken cooks evenly and develops a light char.
• Marinate the chicken: In a large bowl, combine yogurt, garlic, ginger, spices, salt, and pepper. Add the chicken pieces and coat well. Cover and leave to marinate for at least 30 minutes, or longer if time allows.
• Cook the chicken: Spread the marinated chicken on a lined baking tray and cook in the oven for 20 minutes until lightly golden and just cooked through.
• Prepare the sauce base: Heat oil in a large pan over medium heat. Add the chopped onion and cook gently for 8 to 10 minutes until soft and lightly golden.
• Add aromatics: Stir in garlic and ginger, cooking for 1 minute until fragrant. Add the spices and cook briefly to release their flavour.
• Build the sauce: Add chopped tomatoes and tomato purée. Stir well and simmer for 10 to 15 minutes until slightly thickened.
• Add cream and chicken: Stir in the cream and sugar, then add the cooked chicken pieces. Simmer gently for another 10 minutes until the sauce is rich and smooth.
• Finish and serve: Taste and adjust seasoning. Garnish with fresh coriander and serve hot with rice.

Tips

How can I make the chicken more tender?

Marinate the chicken for at least a few hours or overnight. The yogurt helps break down the fibres, resulting in softer, juicier meat.

Can I make the sauce thicker?

Let the sauce simmer uncovered for a little longer, allowing excess liquid to evaporate and intensify the flavour.

How do I balance the spice level?

Adjust the amount of garam masala and paprika to your taste. Adding extra cream will also mellow the heat.

Can I cook the chicken in a pan instead?

Yes, you can pan-fry the marinated chicken over medium heat until cooked through if you prefer not to use the oven.

Serving Suggestions

• Serve with fluffy basmati rice
• Add warm naan bread on the side
• Pair with a simple cucumber raita
• Finish with a squeeze of fresh lemon juice

Storage

Room Temperature

Do not leave the curry out for more than 2 hours. Store promptly after cooling.

Refrigerator

Keep in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot.

Freezing

Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat thoroughly before serving.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 18g
• Protein: 32g
• Fat: 24g
• Saturated Fat: 10g
• Sodium: 620mg

These values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Chicken Tikka Masala Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A creamy, mildly spiced chicken tikka masala with tender marinated chicken in a rich tomato and cream sauce.

Ingredients

• 500g chicken breast, diced

• 150g natural yogurt

• 2 garlic cloves, minced

• 1 tbsp ginger, grated

• 1 tsp cumin

• 1 tsp coriander

• 1 tsp paprika

• ½ tsp turmeric

• 2 tbsp oil

• 1 onion, chopped

• 400g chopped tomatoes

• 2 tbsp tomato purée

• 1 tsp garam masala

• 150ml double cream

• 1 tsp sugar

• Salt and pepper

• Fresh coriander

• Cooked rice, to serve

Directions

• Preheat oven to 180°C fan and prepare tray.
• Mix marinade and coat chicken.
• Bake chicken for 20 minutes.
• Cook onion until soft.
• Add spices and tomatoes, simmer.
• Stir in cream and chicken, simmer gently.
• Garnish and serve with rice.

Notes

• Marinate longer for deeper flavour.
• Adjust spice level to taste.
• Can be frozen for later use.