Mary Berry Chicken Tikka Masala
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.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4
- Category: Main Course
- Method: Grilling and simmering
- Cuisine: British-Indian
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.