Creamy masala chicken

Creamy masala chicken

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(151 ratings)

Ready in 35-40 minutes


Serves 4
A mild chicken curry with oodles of flavour

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal541
  • fat42g
  • saturates23g
  • carbs6g
  • sugars0g
  • fibre1g
  • protein36g
  • salt0.32g
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  • 4 boneless, skinless chicken breast, cubed
  • 3cm piece fresh root ginger, peeled and chopped
  • 2 garlic clove, chopped
  • 1 tsp mild chilli powder
  • 2 tbsp fresh coriander, chopped
  • juice of 1 lime



    The same shape, but smaller than…

  • 2 tbsp vegetable oil
  • 1 onion



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 red chilli



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tsp ground turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 284ml carton double cream
  • juice of ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • basmati rice and naan bread, to serve


  1. Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.

  2. Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.

  3. Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.

  4. Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.

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Comments (176)

roberta_uk98's picture

Just made this recipe and it was delicious! I didn't have a red chilli so used a mild green one as well as some chilli flakes, and chilli powder. I also used full fat creme fraiche instead of cream, and half an organic chicken stock cube for the seasoning, oh and a little water as I'd not used as much cream as the recipe said so needed a bit more liquid. I also just put a squirt of lemon juice and lime juice from a bottle in it but you could still taste it but it wasn't acidic, it was great! I'll definitely be making it again!

mistaahyde's picture

Not impressed with this recipe, being a fan of creamy chicken, this recipe lacked flavor and depth. More spices and chilies needed.

lizleicester's picture

Probably would be a 5 star meal but had run out of coriander so used parsley instead. Also used soya cream instead of the real thing as it had to be dairy free. Really tasty.

marybourkeis's picture

Used creme fraiche instead of double cream. Added lots of peppers. Everyone ate it. What more can I say!

josephgibbons's picture

Lovely combination of ingredients and although the title does refer to a 'creamy' curry, I think using double cream made it too creamy, whilst using single cream would be more than adequate.

terry91's picture

Amazing! used 6 garlic cloves though and hot chilli powder and 2 chillies still only medium hot but WOW WOW WOW loverly

terry91's picture

We like a bit of spice so used 6 cloves of garlic. Used hot chilly powder and 2 medium chilly instead of one but still sort of a medium hot taste in the end. So quick to make amazing smell whilst cooking the wife loved it. WELL done guys defo in the house cook book so so quick

pickwickpapers's picture

Our family found this really lovely. It is nice with some flaked almonds in it.

Meta's picture

Tastes amazing! I just added a bit more garlic and turmeric. Also would recommend only half of lime and half of lemon.
Will cook again for sure :)

wes325isport's picture

Tastes too lemony. Would recommend only using half lime and half lemon. Also had to blend the sauce

Goat Interference's picture

Requires so much modification for an adequate result you may as well just use another recipe. In particular, using the stated amount of lime and lemon juice leaves this almost inedibly acidic.

kitkatkin's picture

Loved this, a quick and easy Sunday night supper. Used yoghurt instead of cream but added a dessert spoon of ground almonds and a bit more chilli.

Bethw101's picture

I always get take away curry, because when I cook curry it never tastes as good. However I decided to have another go at making a curry, because of all the great reviews. And I can say it is delicious

sharont's picture

Very tasty! Yes it is mild but great for people who do not want or like too much spice. Will definitely make this again.

katie87's picture

I was a bit gutted with this dish. Found it far too limey.
It was okay and I'll give it another go, but next time less lime, less corriander, more garlic.

gazroberts87's picture

Didn't have any lime and used Schwartz dried chilli and creme fraiche and mushrooms. Put a whole tsp of dried chilli in, the kick was perfect.
Absolutely recommend this recipe! Tastes like a perfect home made korma.

katiebo1's picture

Family favourite we used extra chilli as we like it hot ...... Will be making it again :-)

karenvanoostveen's picture

This is a fabulous & really easy curry to make. Will try it with 2 chillies next time to make it a little hotter.

sueb51's picture

Lovely flavour. Have made this several times with just slight changes to the ingredients, especially substituting the cream for plain yogurt, and it always turns out a winner


Questions (2)

leighan mc's picture

Is this dish suitable for home freezing?

goodfoodteam's picture

Hi leighan mc, thanks for getting in touch, yes this recipe is fine to freeze. 

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