Fusion Kitchen · Dinner
Creamy Tomato Curry Chicken
Chicken Tikka Masala Bowl
A British-Indian icon served in its purest form, chargrilled chicken tikka in a rich tomato and cream masala sauce born in the curry houses of Britain, served over steamed basmati with crispy onions and a wedge of naan.
$
20 minsPrep
30 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
892Calories
52gProtein
28gFat
105gCarbs
8gSugar
2gFiber
785mgSodium
145mgChol
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Instructions
1
Prep
Mix yoghurt, garlic, ginger, Kashmiri chilli powder, garam masala, cumin, turmeric, and salt. Coat chicken pieces in marinade, set aside 10 minutes. Dice onion. Finely grate garlic and ginger for sauce.
2
Grill
Preheat grill to high. Thread chicken onto metal skewers or arrange on foil-lined trays. Grill 10–12 minutes, turning once halfway, until charred at edges and cooked through.
3
Build
Melt butter in medium saucepan over medium heat. Add onion, cook 5–6 minutes until golden. Stir in garlic and ginger 1 minute. Add tomato paste, garam masala, paprika, Kashmiri chilli; stir 1–2 minutes until darkened.
4
Simmer
Add chopped tomatoes, salt, sugar. Simmer 10–12 minutes until thick and glossy. Stir in double cream, simmer 2 minutes. Add grilled chicken, stir to coat, simmer 2–3 minutes until warmed through.
5
Plate
Spoon basmati rice into bowls. Pour tikka masala with chicken over rice. Scatter crispy fried onions and fresh coriander on top. Serve with warm naan alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) boneless skinless chicken thigh
- 90ml (6 tbsp) full-fat Greek yogurt
- 4 garlic cloves
- 2 thumb fresh ginger
- 2.5 tsp Kashmiri chilli powder
- 2 tsp garam masala
- 1 tsp ground cumin
- 0.5 tsp ground turmeric
- 1.5 tsp fine sea salt
- 2 tsp neutral oil
- 30g (1.1 oz) unsalted butter
- 1 medium onion
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 300g (10.6 oz / 1 can) canned chopped tomatoes
- 90ml (6 tbsp) double cream
- 0.5 tsp soft brown sugar
- 360g (12.7 oz) basmati rice
- 2 tbsp crispy fried onions
- 10g (small handful) fresh coriander
- 2 mini naan