Confidence doesn’t always arrive with a bold entrance. Sometimes, it builds quietly, step by step, as we show up for ourselves day after day. It grows when we choose to try, even when we’re unsure of the outcome.
Every time you takMy Easy, Creamy Chicken Tikka Masala Recipe.
All the comfort of a proper curry night, without needing a million ingredients or spending £40 on a takeaway.
I absolutely LOVE a curry, but I don't always love how expensive ordering one has become. And sometimes I just want something homemade that tastes really good without spending my entire evening in the kitchen.
So this is my chicken tikka masala.
It's creamy, full of flavour, has a little sweetness to balance the spices and, most importantly, doesn't taste like you're eating some sad attempt at a healthier curry.
I use FAGE 5% Greek yoghurt instead of double cream, which makes the sauce lovely and creamy while adding a bit of extra protein. I also roast the chicken separately before stirring it into the sauce, which is how I prefer making it!
THE RECIPE
Serves: 3
Prep time: Approximately 10–15 minutes
Cook time: Approximately 30 minutes
Calories: Approximately 605 per serving, including rice
Protein: Approximately 55g per serving, including rice
Nutrition is estimated and will vary depending on the ingredients you use.
INGREDIENTS
600g chicken breast
400g passata
1 large red pepper (approx. 150g)
1 medium onion (approx. 120g)
3 garlic cloves
150g FAGE 5% Greek yoghurt
20g tomato purée
2 tbsp tikka masala curry powder
1 tsp garam masala
½ tsp ground cumin
1 tsp smoked paprika
½ tsp ground turmeric
10g honey
10g oil
Salt and pepper, to taste
180g dry basmati rice (60g per person)
HOW TO MAKE IT
1. Get the chicken in the oven
Preheat your oven to 200°C fan.
Cut the chicken into bite-sized pieces and toss with 1 tablespoon of tikka masala curry powder, ½ teaspoon of smoked paprika, salt, pepper and 5g oil.
Spread it across a baking tray and roast for around 15–20 minutes, until cooked through (75°C in the centre).
2. Start the sauce
While the chicken's cooking, heat the remaining 5g oil in a large frying pan.
Add your chopped onion and red pepper and cook for around 7–8 minutes until softened.
Add the crushed garlic and cook for another minute.
3. Add all the good stuff
Stir in the remaining tablespoon of tikka masala curry powder, garam masala, cumin, remaining smoked paprika, turmeric and tomato purée.
Cook for about a minute, stirring everything together.
Your kitchen should be smelling pretty bloody good by now.
4. Make it saucy
Pour in the passata and stir through the honey.
Leave it to simmer uncovered for 10–12 minutes, allowing the sauce to thicken.
If you prefer a completely smooth curry sauce, you can blend it at this point. Personally, I don't mind a little texture.
5. Make it creamy
Turn the heat right down and gradually stir in the Greek yoghurt, a spoonful at a time.
Don't let the sauce boil aggressively at this point, as the yoghurt can split.
6. Add the chicken
Once the chicken is cooked, stir it into the sauce along with any juices from the baking tray.
Warm everything through until piping hot.
7. Serve it up
Cook your basmati rice according to the packet instructions and divide everything between three portions.
And there you have it. A proper homemade chicken tikka masala.
A FEW LITTLE TIPS
Let the sauce reduce properly. This is probably my biggest tip. If you add the yoghurt while the tomato sauce is still watery, you'll end up with a much thinner curry.
Blend the sauce if you like it smooth. If you're someone who doesn't like chunks of onion or pepper in their curry, blending it before adding the yoghurt and chicken works really well.
Make extra. This is a great one for leftovers. Cool and refrigerate promptly, and freeze any portion you're not planning to eat within the next couple of days.
CALORIES & PROTEIN
Per servingCurry only~390 kcalProtein, curry only~51gCurry + 60g dry rice~605 kcalProtein, including rice~55g
These are approximate figures based on typical ingredient values and dividing the recipe into three equal portions.
MY HONEST VERDICT
It's easy, it's creamy, it's filling and it tastes like an actual curry rather than something you've made purely to hit a protein target.
And that is exactly the kind of food I want to be eating.
Good food. No food rules.