Annabel Karmel’s Chicken Tikka Masala

Suitable from 12 months +


There’s no reason why the whole family shouldn’t join in on curry nights – my Chicken Tikka Masala is a must-try with just the right amount of mild spice and flavour.


Prep: 15 minutes (excludes marinating time)

Cook: 45 minutes

Makes: 4 portions



6 tbsp natural yoghurt

½ tsp grated ginger

1 small garlic clove, crushed

½ tsp mild curry powder

2 chicken breasts (approx. 300g), cut into 2cm / 1-inch cubes



15g butter

1 medium onion, chopped

1 tsp garam masala

¼ tsp ground coriander

¼ tsp fresh grated ginger

1 tbsp tomato puree

1 x 400g tin chopped tomatoes

200ml chicken stock

1 tbsp clear honey

150ml double cream

1 tbsp lemon juice


  1. For the marinade, mix together the yoghurt, ginger, garlic and curry powder. Add the chicken and mix to coat. Cover and put in the fridge for 2 hours or overnight.
  2. To make the sauce, melt the butter and sauté the onion for 5 minutes. Add the garam masala, coriander and ginger and sauté for 5 more minutes until the onion is soft and the spices are fragrant.
  3. Add the tomato puree, tomatoes, stock, honey and simmer for 15 minutes.
  4. Add the cream and simmer for 10 more minutes until thick.
  5. Line a baking tray with foil and arrange the marinated chicken cubes on it. Grill under a preheated grill for 8 to 10 minutes, turning halfway, until cooked through.
  6. Add cooked chicken and lemon juice to the sauce. Season to taste with some salt and pepper. Serve with boiled rice, naan or poppadums.

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