Mary Berry’s Chicken Tikka Masala is a flavorful, creamy curry that brings together tender marinated chicken and a rich, spiced tomato sauce. This dish combines Indian spices with a British twist, making it one of the most popular curries enjoyed by families across the UK. Ready in just under an hour, this recipe is perfect for a cozy dinner or entertaining guests.
What is Mary Berry Chicken Tikka Masala?
Mary Berry’s Chicken Tikka Masala is a creamy and mildly spiced curry that combines marinated chicken with a rich tomato-based sauce. The chicken is marinated in yogurt and spices, which tenderizes the meat and infuses it with flavor. It is then grilled or seared until slightly charred, adding depth to the dish. The creamy sauce, made with tomatoes, cream, and a fragrant blend of spices like cumin, coriander, and garam masala, brings everything together in a flavorful harmony. This version simplifies the traditional process, making it easy to prepare while keeping the signature rich, comforting flavors intact.
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Why You Should Try This Recipe
- Mild yet flavorful: This curry has a mild heat, making it perfect for the whole family.
- Simple ingredients: Uses easily accessible ingredients from your pantry and fridge.
- Quick to prepare: Ready in under an hour, making it great for weeknight meals.
- Deliciously creamy sauce: The addition of cream or yogurt gives the sauce a rich and velvety texture.
- Customizable: Adjust the spices and heat level to suit your taste preferences.
- Authentic taste: Enjoy the vibrant, authentic flavors of a classic Indian-inspired dish.
Ingredients Needed to Make Mary Berry Chicken Tikka Masala
For the Chicken Marinade:
- Chicken breasts (4, diced into bite-sized pieces): Lean and tender, perfect for absorbing the marinade.
- Plain yogurt (200g): Helps tenderize the chicken and adds a creamy base to the marinade.
- Garlic cloves (3, minced): Adds a robust, aromatic flavor.
- Ginger (1 tablespoon, grated): Provides a fresh, zesty warmth.
- Ground cumin (1 teaspoon): Adds a warm, earthy flavor.
- Ground coriander (1 teaspoon): Balances the spices with its lemony undertones.
- Paprika (1 teaspoon): For color and a mild, smoky flavor.
- Salt (to taste): Enhances the flavor of the chicken.
For the Tikka Masala Sauce:
- Onion (1 large, finely chopped): The base for the sauce, adding sweetness and depth.
- Garlic cloves (2, minced): Infuses the sauce with rich flavor.
- Ginger (1 tablespoon, grated): Adds warmth and zing to the sauce.
- Ground cumin (1 teaspoon): For a warm, earthy undertone.
- Ground coriander (1 teaspoon): Adds brightness and a subtle citrusy flavor.
- Garam masala (1 teaspoon): A blend of spices that gives the dish its distinctive aroma.
- Tomato purée (2 tablespoons): Enriches the sauce with concentrated tomato flavor.
- Chopped tomatoes (400g can): The base of the sauce, adding sweetness and acidity.
- Double cream (150ml): Makes the sauce rich and velvety.
- Fresh coriander (a handful, chopped): For garnish and a burst of fresh flavor.
Equipment
- Large mixing bowl for marinating the chicken
- Skillet or frying pan for cooking the chicken and sauce
- Sharp knife for chopping ingredients
- Wooden spoon or spatula for stirring the sauce
Instructions to Make Mary Berry Chicken Tikka Masala
For the Chicken:
- Marinate the chicken: In a large bowl, mix the yogurt, garlic, ginger, cumin, coriander, paprika, and salt. Add the diced chicken, coating each piece well. Cover and refrigerate for at least 30 minutes, or overnight for more intense flavor.
- Cook the chicken: Heat a little oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 8-10 minutes until golden and cooked through. Remove from the pan and set aside.
For the Tikka Masala Sauce:
- Prepare the base: In the same skillet, add a little more oil and sauté the chopped onion for 5 minutes until soft and golden. Add the garlic, ginger, cumin, coriander, and garam masala, and cook for 1-2 minutes until fragrant.
- Add the tomatoes: Stir in the tomato purée and chopped tomatoes, then simmer for 10 minutes to allow the sauce to thicken and develop its flavor.
- Finish the sauce: Stir in the double cream and return the chicken to the pan, simmering for an additional 5 minutes to allow the flavors to meld. Season with salt to taste.
- Serve: Garnish with fresh coriander and serve hot with rice or naan bread.
What Goes Well With Mary Berry Chicken Tikka Masala
- Basmati rice: The light, fluffy texture of basmati rice complements the creamy sauce perfectly.
- Naan bread: Perfect for scooping up the rich sauce.
- Poppadoms: A crunchy side that adds texture to the meal.
- Raita: A cool yogurt dip to balance the warmth of the curry.
- Vegetable samosas: Crispy, spiced pastries that make a great starter.
- Mango chutney: Adds a sweet, tangy contrast to the creamy dish.
Expert Tips for Making the Best Mary Berry Chicken Tikka Masala
- Marinate the chicken longer: For more flavor, marinate the chicken for at least 2 hours or overnight.
- Use fresh spices: Freshly ground spices will enhance the flavor of the dish.
- Don’t rush the sauce: Allowing the sauce to simmer gives it a deeper, richer flavor.
- Add cream gradually: Stir in the cream slowly to prevent the sauce from splitting.
- Use full-fat yogurt: This helps prevent curdling and gives the dish a richer texture.
Easy Variations of Mary Berry Chicken Tikka Masala
- Spicy version: Add fresh chilies or increase the amount of garam masala for a hotter version.
- Vegetarian option: Replace the chicken with paneer or tofu for a vegetarian twist.
- Coconut cream: Substitute the double cream with coconut cream for a dairy-free option.
- Grilled chicken: For extra flavor, grill the marinated chicken instead of pan-frying it before adding to the sauce.
- Lighter version: Use low-fat yogurt and cream to reduce the calorie content without losing flavor.
Best Practices to Store Mary Berry Chicken Tikka Masala
- Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: This dish freezes well. Let it cool completely before transferring to a freezer-safe container for up to 2 months.
- Reheat once: Reheat gently on the stovetop or in the microwave until piping hot.
Best Practices to Reheat Mary Berry Chicken Tikka Masala
- Stovetop method: Reheat over low heat, stirring occasionally, until the chicken is heated through.
- Microwave method: Use short intervals, stirring between each one, to ensure even heating without overcooking.
How Can I Make Mary Berry Chicken Tikka Masala Healthier?
- Use low-fat yogurt: Swap full-fat yogurt for a low-fat version in the marinade.
- Reduce the cream: Cut down on the cream or use a lighter alternative like half-and-half or a non-dairy cream.
- Increase the vegetables: Add bell peppers, spinach, or peas to the sauce for extra nutrients.
- Lean chicken: Use chicken breast for a leaner option, or opt for skinless, boneless thighs for more flavor.
- Serve with whole grains: Pair the curry with brown rice or quinoa for added fiber.
Nutrition Value (per serving):
- Calories: 450
- Fat: 25g
- Carbohydrates: 15g
- Protein: 40g
FAQs
Can I make Chicken Tikka Masala ahead of time?
Yes, Chicken Tikka Masala can be made ahead of time. You can prepare the chicken and sauce separately and store them in the fridge for up to 3 days. Reheat them together on the stovetop when ready to serve, adding a little water or stock to loosen the sauce if needed.
What can I substitute for cream in Chicken Tikka Masala?
You can substitute coconut milk or a non-dairy cream alternative for regular cream in Chicken Tikka Masala. This will keep the sauce rich and creamy while making it dairy-free.
Can I freeze Chicken Tikka Masala?
Yes, Chicken Tikka Masala freezes well. Let the dish cool completely, then store it in an airtight container for up to 2 months. To reheat, thaw in the fridge overnight and gently warm on the stovetop.
How can I make Chicken Tikka Masala spicier?
To make Chicken Tikka Masala spicier, you can add more chili powder, fresh chopped chilies, or increase the amount of garam masala. Adjust the spice level to suit your taste by gradually adding more heat.
Final Words
Mary Berry’s Chicken Tikka Masala offers a delightful blend of spices, creamy sauce, and tender chicken, making it a dish that’s hard to resist.
With its simple preparation and rich flavors, it’s perfect for both weeknight dinners and special occasions. Follow this recipe to bring the taste of this classic British-Indian fusion to your home!
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Mary Berry Chicken Tikka Masala
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4
- Category: Main Course
- Method: Grilling and simmering
- Cuisine: British-Indian
Description
Chicken Tikka Masala is a dish where chicken is marinated in yogurt and spices, grilled or seared until lightly charred, and then simmered in a creamy tomato sauce enriched with fragrant spices. Mary Berry’s version simplifies the process without compromising the deep flavors that make this dish so popular. It’s a combination of tender chicken pieces and a mildly spiced, creamy sauce that’s sure to please everyone at the table.
Ingredients
For the Chicken Marinade:
- Chicken breasts (4, diced into bite-sized pieces): Lean and tender, perfect for absorbing the marinade.
- Plain yogurt (200g): Helps tenderize the chicken and adds a creamy base to the marinade.
- Garlic cloves (3, minced): Adds a robust, aromatic flavor.
- Ginger (1 tablespoon, grated): Provides a fresh, zesty warmth.
- Ground cumin (1 teaspoon): Adds a warm, earthy flavor.
- Ground coriander (1 teaspoon): Balances the spices with its lemony undertones.
- Paprika (1 teaspoon): For color and a mild, smoky flavor.
- Salt (to taste): Enhances the flavor of the chicken.
For the Tikka Masala Sauce:
- Onion (1 large, finely chopped): The base for the sauce, adding sweetness and depth.
- Garlic cloves (2, minced): Infuses the sauce with rich flavor.
- Ginger (1 tablespoon, grated): Adds warmth and zing to the sauce.
- Ground cumin (1 teaspoon): For a warm, earthy undertone.
- Ground coriander (1 teaspoon): Adds brightness and a subtle citrusy flavor.
- Garam masala (1 teaspoon): A blend of spices that gives the dish its distinctive aroma.
- Tomato purée (2 tablespoons): Enriches the sauce with concentrated tomato flavor.
- Chopped tomatoes (400g can): The base of the sauce, adding sweetness and acidity.
- Double cream (150ml): Makes the sauce rich and velvety.
- Fresh coriander (a handful, chopped): For garnish and a burst of fresh flavor.
Instructions
For the Chicken:
- Marinate the chicken: In a large bowl, mix the yogurt, garlic, ginger, cumin, coriander, paprika, and salt. Add the diced chicken, coating each piece well. Cover and refrigerate for at least 30 minutes, or overnight for more intense flavor.
- Cook the chicken: Heat a little oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 8-10 minutes until golden and cooked through. Remove from the pan and set aside.
For the Tikka Masala Sauce:
- Prepare the base: In the same skillet, add a little more oil and sauté the chopped onion for 5 minutes until soft and golden. Add the garlic, ginger, cumin, coriander, and garam masala, and cook for 1-2 minutes until fragrant.
- Add the tomatoes: Stir in the tomato purée and chopped tomatoes, then simmer for 10 minutes to allow the sauce to thicken and develop its flavor.
- Finish the sauce: Stir in the double cream and return the chicken to the pan, simmering for an additional 5 minutes to allow the flavors to meld. Season with salt to taste.
- Serve: Garnish with fresh coriander and serve hot with rice or naan bread.
