Mary Berry Chicken Tikka Masala – Creamy, Comforting, and Weeknight-Doable

A proper chicken tikka masala, ready in under an hour? Without a tandoor or even a proper spice grinder? I was sceptical.

The first time I made it, the sauce split. Looked like a science experiment. And the chicken, bless it, tasted like it had just had a bath in yogurt and come out unchanged.

But I stuck with it. I grilled the chicken instead of pan-frying. I swapped in tomato purée and chopped tomatoes to balance acidity and body. And I started adding the cream off the heat. It changed everything.

Now, this is my go-to curry for a Thursday night. Let me show you how I fixed it.

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THE SECRET BEHIND THIS BAKE

Most homemade tikka masalas miss one of two things: either the chicken has no depth, or the sauce feels flat. Mary’s version solves both.

• The yogurt marinade tenderises the meat and clings to it during grilling, giving a crusty edge I didn’t expect from a home kitchen.
• Layered spices: Instead of dumping everything in at once, this recipe builds heat and flavour in stages—which makes a world of difference.
• Cream last: I used to stir it in while the sauce bubbled. Rookie error. Taking it off the heat first keeps it velvety and smooth.

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INGREDIENTS + WHY THEY MATTER

• Chicken breasts – Lean and quick to cook, but thighs do work if you want juicier bites.
• Plain yogurt – Essential for tenderising. I used a full-fat Greek yogurt once and the tang was brilliant.
• Garlic & Ginger – Don’t skimp. I once used paste from a jar and regretted it.
• Ground cumin & coriander – Earthy base notes that carry the sauce.
• Paprika – Mild but adds that warm, smoky layer.
• Onion – Needs a good 5+ mins to go soft and sweet. Don’t rush this.
• Garam masala – Add it near the end—too early and it gets lost.
• Tomato purée + chopped tomatoes – Together they give body and balance.
• Double cream – Stirred in after heat. Don’t skip.
• Fresh coriander – Sprinkle right before serving. Brightens everything.

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MAKING IT YOURS (WITHOUT RUINING IT)

• Want it hotter? Add a fresh green chilli or a pinch of cayenne.
• Vegetarian version? Paneer holds up beautifully. Tofu—only if firm and well-pressed.
• Dairy-free? I tested with coconut cream. Softer flavour, but lovely.
• Grilled chicken? Yes! Skewers under the grill gave the best char.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sauce split	Added cream while still boiling	Remove from heat before adding cream
Chicken bland	Didn’t marinate long enough	Aim for 2+ hours, overnight if possible
Spices tasted harsh	Dumped all in at once	Toast spices after onion, gently

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HOW TO MAKE MARY BERRY’S CHICKEN TIKKA MASALA

1. Marinate the chicken
   • Mix yogurt, garlic, ginger, cumin, coriander, paprika, and salt.
   • Add diced chicken, coat well. Cover and refrigerate 2 hours or overnight.
2. Cook the chicken
   • Grill or pan-fry until golden and cooked through. Set aside.
3. Make the sauce base
   • In the same pan, cook onion in oil for 5 mins.
   • Add garlic, ginger, cumin, coriander, and garam masala. Toast 1-2 mins.
4. Build the sauce
   • Stir in tomato purée and chopped tomatoes. Simmer 10 mins until thick.
5. Finish the curry
   • Turn off heat. Stir in cream.
   • Add cooked chicken. Let sit 5 mins to meld.
6. Garnish and serve
   • Scatter fresh coriander. Serve hot with rice or naan.

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TIPS FROM MY KITCHEN

• I always grill the chicken on skewers—less mess, more char.
• My cream curdled until I learned to pull the pan off the hob first.
• I add a pinch of sugar if the tomatoes taste sharp.
• I use my old enamel skillet—it holds heat beautifully for this.

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STORAGE + SERVING

• Fridge: Keeps 3 days, flavour deepens.
• Freezer: Up to 2 months. Defrost overnight in fridge.
• Reheat: Gently, on hob or low microwave bursts.
• Serve with: Steamed basmati, naan, a dollop of raita, and mango chutney if you’re feeling fancy.

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FAQs

Q: Can I use thighs instead of breasts?
A: Yes—juicier, but cook slightly longer. I’ve done both.

Q: Can I make it ahead?
A: Absolutely. The sauce gets better overnight.

Q: How do I make it spicier?
A: Add green chillies to the onion stage, or stir in chilli powder with the dry spices.

Q: Does coconut cream really work?
A: It does! Slightly sweeter, but holds up well.

Q: Can I skip the cream entirely?
A: You can—just simmer longer to thicken. It won’t be as luscious but still good.

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Other Recipes You May Like:

• Mary Berry Thai Chicken and Vegetable Curry
• Mary Berry Fish Curry With Coconut Milk
• Mary Berry Cauliflower And Sweet Potato Curry
• Mary Berry Thai Chicken Curry