🍛 Creamy Chicken Tikka Masala

This Creamy Chicken Tikka Masala is rich, gently spiced and wonderfully comforting. Tender pieces of yoghurt-marinated chicken are cooked until lightly charred, then folded through a smooth tomato and cream sauce made with our Tikka Masala spice blend.

It has all the warmth and curry-house character you want, without being overwhelmingly hot. Serve it with fluffy basmati rice and warm naan for a relaxed family curry night.

🥣 Ingredients

For the chicken

• 600g boneless, skinless chicken thighs, cut into bite-sized pieces
• 150g plain yoghurt
• 1 tbsp Tikka Masala spice blend
• 1 tbsp lemon juice
• ½ tsp salt

For the sauce

• 1 tbsp vegetable or rapeseed oil
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 1 tbsp grated fresh ginger
• 1½ tbsp Tikka Masala spice blend
• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 150ml chicken stock
• 150ml double cream
• 1 tsp soft brown sugar or honey, optional
• Salt, to taste
• Fresh coriander, to serve

⏱ Timings

• Preparation: 20 minutes, plus at least 30 minutes to marinate
• Cooking: 35 minutes
• Serves: 4

🍳 How to Make Creamy Chicken Tikka Masala

1. Mix the yoghurt, 1 tablespoon of Tikka Masala, lemon juice and salt in a bowl. Add the chicken and stir until evenly coated. Cover and marinate in the fridge for at least 30 minutes, or overnight for a deeper flavour.
2. Heat your grill to high. Arrange the chicken on a lined baking tray and grill for 10–12 minutes, turning once, until lightly charred at the edges and cooked through. Set aside.
3. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onion and cook gently for 8–10 minutes until soft and golden.
4. Add the garlic, ginger and remaining Tikka Masala. Cook for 1 minute, stirring, until fragrant.
5. Stir in the tomato purée, chopped tomatoes and chicken stock. Simmer uncovered for 15 minutes until the sauce has thickened.
6. For a smoother sauce, carefully blend it with a stick blender. Leave it slightly textured if you prefer a more rustic finish.
7. Reduce the heat and stir in the cream. Add the cooked chicken and any resting juices, then simmer gently for another 5 minutes. Do not allow the sauce to boil rapidly after adding the cream.
8. Taste and add salt as needed. If the tomatoes are particularly sharp, stir in the optional sugar or honey.
9. Finish with fresh coriander and serve immediately.

🍚 Serving Suggestions

Serve your Creamy Chicken Tikka Masala with basmati rice, warm naan or chapatis. A spoonful of cooling yoghurt, cucumber salad or simple roasted vegetables makes a lovely fresh contrast to the rich sauce.

✨ Why This Recipe Works

Marinating the chicken in yoghurt helps keep it tender while the spice blend clings to every piece. Grilling the chicken separately creates lightly charred edges, and adding it to the sauce near the end prevents it from becoming dry. The tomato, cream and aromatic Tikka Masala create a beautifully balanced curry that is warming rather than fiercely hot.

🌶 Spice & Dipity Product Used

This recipe features our Tikka Masala spice blend, a warm and aromatic blend created for flavour-packed curries, marinades and easy midweek meals.

🔗 More Tikka Masala Recipes

• Creamy Chicken Tikka Masala
• Tikka Masala Roasted Cauliflower & Chickpea Traybake
• Tikka Masala Prawn & Coconut Curry
• Tikka Masala Paneer & Pepper Skewers
• One-Pot Tikka Masala Chicken & Rice
• Tikka Masala Loaded Naan Flatbreads

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🛒 Get the Blend

Make this recipe with our Tikka Masala.