If you love a rich and comforting homemade curry, this Mary Berry Chicken Tikka Masala is a fantastic recipe to try. Mary Berry Chicken Tikka Masala combines marinated chicken with a creamy curry made from a smooth tomato-based sauce and rich masala gravy, creating authentic Indian-inspired flavours that are both mildly spiced and full of balanced flavours. Every bite is aromatic, with a velvety sauce coating tender chicken pieces for a truly satisfying meal.
Mary Berry Chicken Tikka Masala recipe is easy to prepare, making it perfect for home cooking, whether you’re planning a cosy family favourite for a weeknight dinner, a relaxed meal at weekend gatherings, or simply enjoying one of Britain’s most-loved dishes with your loved ones.
Equipment
You’ll only need a few basic kitchen tools to make this delicious chicken tikka masala. Each piece of equipment helps prepare, cook, and finish the curry with ease, making the recipe suitable for beginner and experienced home cooks alike.
- Large bowl – For mixing and marinating the chicken evenly.
- Grill pan – Adds light char and extra flavour to the chicken before it goes into the sauce.
- Frying pan – Ideal for cooking the onions, spices, and tomato mixture.
- Large pan – Provides enough space to simmer the curry and combine all the ingredients.
- Baking tray – Holds the chicken while it cooks in the oven or under the grill.
- Lined baking tray – Makes cleanup easier and helps prevent sticking.
- Hand blender – Blends the sauce into a smooth, velvety texture if desired.
- Spoon – Useful for stirring the sauce and mixing ingredients.
- Grill – Gives the chicken a lightly charred finish for extra flavour.
- Oven – Cooks the chicken evenly before adding it to the curry.
- Refrigerator – Keeps the marinated chicken chilled until you’re ready to cook.
Table of Contents
Ingredients
This Mary Berry Chicken Tikka Masala Recipe uses simple pantry spices and fresh ingredients to create a rich, flavourful curry. The combination of boneless chicken breast or chicken thighs, creamy yogurt, warming spices, and a smooth tomato sauce makes this an easy meal that tastes like a restaurant favourite. Serve it with basmati rice or naan bread for a complete dinner.
| Ingredient | Quantity |
| Boneless chicken breast, diced | 700g |
| Natural yogurt (or Greek yogurt or plain yogurt) | 150g |
| Lemon juice | 1 tbsp |
| Garlic cloves, crushed | 3 |
| Fresh ginger, grated | 1 tbsp |
| Garam masala | 2 tsp |
| Ground cumin | 1 tsp |
| Ground coriander | 1 tsp |
| Paprika | 1 tsp |
| Turmeric | ½ tsp |
| Chili powder or Kashmiri chili powder | 1 tsp |
| Vegetable oil | 2 tbsp |
| Ghee or butter | 1 tbsp |
| Onion, finely chopped | 1 large |
| Tomato purée | 2 tbsp |
| Chopped tomatoes | 400g (1 tin) |
| Double cream | 150ml |
| Ground almonds | 2 tbsp |
| Sugar | 1 tsp |
| Salt | 1 tsp, or to taste |
| Black pepper | ½ tsp |
| Fresh coriander, chopped | 2 tbsp, for garnish |
| Basmati rice, cooked | To serve |
| Naan bread | To serve |
| Coconut milk (optional alternative to cream) | 150ml |
How to Make Mary Berry Chicken Tikka Masala
- Place the diced chicken in a large bowl with the yogurt, lemon juice, garlic, ginger, and spices. Marinate the chicken and coat well so every piece is evenly covered. Refrigerate for at least 30 minutes, although at least 1 hour or overnight gives even better flavour.
- Preheat oven to 200°C (or 180°C fan). Spread the chicken on a baking tray and bake until golden. You can also grill the chicken for a lightly charred finish.
- Heat the oil and ghee in a large pan. Sauté onions until they soften onions and become lightly golden. Stir in garlic and stir in ginger, cooking for another minute.
- Add tomato purée, then add spices and cook briefly to release their aroma. Stir in the chopped tomatoes and let the sauce simmer, remembering to stir occasionally.
- If you prefer a silky curry, blend the sauce with a hand blender until smooth. Otherwise, leave it slightly chunky for extra texture.
- Return chicken to pan and combine chicken and sauce well. Add double cream and cook over low heat for a few minutes until everything is heated through.
- Taste the curry and adjust seasoning if needed. Finish by garnish with fresh coriander and serve hot with basmati rice or warm naan bread.
Expert Tips for Mary Berry Chicken Tikka Masala
This recipe is very forgiving, but a few small techniques can make a big difference. I’ve found that giving the chicken extra time to marinate and cooking the sauce gently always produces the richest flavour and the creamiest texture.
- Marinate overnight whenever possible for tender chicken and deeper flavour.
- Blend for a smooth sauce if you enjoy a restaurant-style curry, or leave sauce chunky for a more rustic homemade texture.
- Always adjust seasoning at the end, as the flavours become stronger while the curry simmers.
- If you prefer extra heat, adjust chili powder gradually instead of adding it all at once.
- Grill for authentic flavour before adding the chicken to the sauce. A little smoky flavour makes a noticeable difference, and a piece of hot charcoal can also be used for a traditional smoky finish.
- To make the curry lighter, use low-fat yogurt, reduce oil, or swap double cream for coconut milk.
- For a thicker and richer sauce, stir in the ground almonds near the end of cooking.
- If the curry becomes too thick after simmering or reheating, loosen the sauce with a splash of cream or a splash of water until it reaches your preferred consistency.
- If you don’t have one ingredient, a curry powder substitute, natural yogurt substitute, or tomato paste substitute can work, although the flavour may vary slightly.
- For a lower-carb meal, serve the curry with cauliflower rice instead of regular rice.
Serving Suggestions for Mary Berry Chicken Tikka Masala
This Mary Berry Chicken Tikka Masala Recipe is best enjoyed when you serve hot with your favourite sides. It makes a comforting family dinner, a relaxed midweek meal, or a delicious choice for weekend gatherings, with simple garnishes and refreshing drinks to complete the meal.
- Serve with fluffy basmati rice to soak up the rich curry sauce.
- Pair with soft naan bread or warm naan for dipping.
- Enjoy with fresh roti if you prefer a lighter bread option.
- Sprinkle chopped fresh coriander over the curry before serving.
- For a lower-carb meal, serve with cauliflower rice.
- Pair with chilled mango lassi, sparkling water, or iced lemonade.
- Finish the meal with mango sorbet or a light rice pudding for dessert.
Storage
Room Temperature
- Do not leave the curry out for more than 2 hours.
- Cool completely before transferring it to an airtight container.
Refrigerator
- Refrigerate the curry in an airtight container for up to 3 days.
- Store leftovers as soon as they have cooled.
- Reheat gently on the stove, stirring occasionally. If needed, loosen the sauce with a splash of cream or a splash of water.
Freezer
- Freeze in individual portions for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
- Heat thoroughly until piping hot before serving.
FAQs for Mary Berry Chicken Tikka Masala
Q: Can I use chicken breasts instead of chicken thighs?
Yes. Chicken breasts work very well and cook a little faster. You can also use chicken thighs if you prefer juicier, more tender meat.
Q: Can I replace Greek yogurt with natural yogurt?
Yes. Both options are suitable for marinating the chicken. Greek yogurt creates a slightly thicker coating, while natural yogurt gives a lighter texture.
Q: Can I use coconut milk instead of double cream?
Absolutely. Coconut milk makes the curry dairy-free and gives it a slightly sweeter flavour. Double cream produces a richer and creamier finish.
Q: What can I use if I don’t have curry powder or tomato paste?
This recipe mainly relies on individual spices, but curry powder can be used in a pinch. If you don’t have tomato paste, tomato paste or tomato purée can usually be substituted depending on what is available.
Q: Should I blend the sauce?
Blending creates a smooth texture similar to many restaurant curries. If you enjoy a more rustic meal, simply leave it as a chunky sauce.
Q: Can I make ahead?
Yes. In fact, the flavour often improves after resting. You can prepare the curry a day in advance and refrigerate overnight before reheating.
Q: Can I freeze leftovers?
Yes. Allow the curry to cool completely before freezing in airtight containers. Defrost overnight in the refrigerator and reheat until thoroughly hot.
Q: How can I adjust spice level or create an extra spicy version?
Reduce the chili powder for a milder curry or add a little more if you enjoy extra heat. Grilling the chicken before adding it to the sauce also gives a subtle tandoor flavour.
Nutrition
The following nutrition information is approximate and based on one per serving portion of this recipe. Actual values may vary depending on the exact ingredients used and the serving size.
| Nutrient | Amount Per Serving |
| Calories | 420 kcal |
| Protein | 36g |
| Carbohydrates | 10g |
| Sugars | 6g |
| Fat | 25g |
| Saturated Fat | 10g |
| Fibre | 2g |
| Salt | 1.3g |