Britain's most beloved curry, done properly. Marinated, charred chicken in a rich, vibrant tomato and spiced cream sauce — aromatic, slightly smoky, utterly irresistible. Better than any takeaway.
Tick off ingredients as you go
Mix all the marinade ingredients together in a large bowl. Add the chicken pieces and toss until completely coated. Cover and marinate in the fridge for at least 2 hours, or overnight for best results.
Tip: Overnight marinating transforms the flavour — plan ahead if you can
Preheat your grill or oven to maximum (240°C fan). Arrange the marinated chicken on a foil-lined baking tray. Grill/roast for 12–15 minutes, turning halfway, until charred at the edges and cooked through. The char is essential for authentic flavour.
Meanwhile, make the sauce. Heat ghee in a large pan over medium heat. Add the onions and cook for 12–15 minutes until golden and sweet, stirring frequently.
Add the garlic and ginger and cook for 2 minutes. Add all the spices and stir for 1 minute until fragrant.
Add the chopped tomatoes and sugar. Simmer for 15 minutes, stirring occasionally, until the sauce darkens and the oil begins to separate at the edges.
Use a stick blender (or transfer to a blender) to blitz the sauce until smooth. Return to the pan.
Stir in the cream and add the grilled chicken pieces along with any resting juices. Simmer together for 5 minutes. Taste and adjust seasoning.
Tip: Add a little water if the sauce is too thick
Serve with basmati rice and warm naan, garnished generously with fresh coriander.
Don't skip the charring — the caramelised edges add a depth of flavour you can't get from a slow cook alone
Cook the onions low and slow until properly golden for a sweeter, richer sauce
Blending the sauce gives it that silky restaurant texture
Fresh ginger and garlic always outperform powders in curries
Instead of Chicken thighs → use Paneer or cauliflower
For a vegetarian version — paneer tikka masala is equally delicious
Instead of Double cream → use Coconut cream
For a dairy-free version — adds a subtle sweetness
Instead of Ghee → use Vegetable or coconut oil
Works fine, just slightly less rich
Refrigerate in an airtight container for up to 4 days. The flavour deepens on day 2.
Reheat gently in a pan with a splash of water. Excellent from frozen (up to 3 months) — thaw overnight before reheating.
The sauce can be made 3 days ahead. Grill the chicken fresh and add when reheating.
Per 1 portion with rice (approx. 450g)
560kcal
Calories
45g
Protein
18g
Carbs
34g
Fat
3g
Fibre
* Nutritional information is approximate and provided as a guide only. Values may vary depending on exact ingredients used.
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