Chicken Tikka Masala is the kind of recipe that hits all the right spots — creaminess, spice, comfort. Juicy chicken thigh pieces are cooked with onion, tikka paste, tomatoes and cream, simmered until the sauce is rich and flavourful. A handful of spinach adds freshness, while yoghurt and coriander lift the taste with tang and herbaceous notes. Serve it over fluffy rice and it becomes a satisfying meal perfect for weeknights. Easy, hearty, and full of warmth — you’ll want seconds.
Chicken Tikka Massala
Chicken Tikka Masala is rich, creamy, and full of spice. Tender chicken simmers in a tomato-cream sauce, perfect with rice.
4
servings25
minutes1
hour10
minutes450
kcal1
hour35
minutesKeep the screen of your device on
Ingredients
1 tbsp Rice bran oil
1 small Brown onion-finely chopped
500 gram Chicken thigh fillets-trimmed, cut into 2 cm pieces
2 tbsp Tikka masala paste
400 gram Can diced Tomatoes
3/4 cups Cream
75 gram Spinach
2 cups Rice
1/4 cups Coriander leaves-chopped
1/4 tbsp Turmeric
50 gram Yoghurt
Directions
- Heat oil in a large, deep frying pan over medium heat.
- Place the onion in the frypan and fry stirring for 3 to 4 minutes or until softened.
- Add the chicken and cook for 5 minutes or until browned then add Tikka paste cooking for 1 more minute or until fragrant.
- Add tomato and cream to the chicken and bring to the boil.
- Reduce heat to low and simmer for 10 minutes or until chicken is cooked through.
- Add spinach and let it heat through until spinach has wilted.
- Place rice into bowls and top with chicken mixture and coriander.
- Serve with yoghurt.
Notes
- Chicken tikka masdala is suitable to freeze (omit spinach) up to two months.
- To reheat, place in a large saucepan over medium heat or until heated through. Add spinach. Cook, covered, for 2 to 3 minutes or until spinach in wilted.
I love Indian food and this Chicken Tikka Massala is so delicious and creamy, the yoghurt just adds that lovely clean zing to this dish!
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