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)

moc222's picture

Really easy and loved final result - added more chilli for a bit more kick. Will make again.

lsandrews's picture

I made this for my family and it was gorgeous, even my 3 yr old cleared his plate. Absolutely recommend making this one and easy to make too.

lucyadkinson's picture

really tasty and very easy to make

west1871's picture

loved this recipe, made it a couple of times now, once using creme fraiche instead of cream and thought that it tasted nicer and fresher although my husband likes it using cream the best.
Much better than a takeaway!

gerigrub's picture

Would like to T&A File's question - what would be the best way to bring down the fat content? Don't want to cook with cream.

sarahgough's picture

I thought this was very bland, with only chilli, ginger and tumeric to flavour it... perhaps I missed something?

maureenchalmers's picture

Great recipe. multiplied x3 for family dinner - so easy to prepare and everyone loved it, even my daughter who doesn't usually eat indian food. I might add extra chilli sometimes but very tasty as it is.

terttusalerno's picture

Absolutely delicious will be making it again

sharon0ne's picture

i have just made this for my stepson, went down very well,
very tasty, i used two chillies, i will only use one next time.

lunabu's picture

A wonderful recipe! I cook a lot of Indian food but this one stands out with its distinctive tangy flavour!
I used yoghurt instead of cream and that worked a treat! Cream is obviously the "nicer" option, but for the calorie-conscious, yoghurt works well or I may try it with creme freche the next time.

waffoo's picture

This was very easy to prepare, especially when you have friends around. Although this was a mild curry, everyone just loved the great mixture of flavours.

jaki85n's picture

I've made this curry a few times now and it goes really well when having a curry night for friends and family. Really easy to make which means I didn't spend all night in the kitchen away from my guests. Delicious!

fluppy's picture

This curry is great! I've always wanted to make curry and this curry is perfect for my first try! easy and delicious!

However, I've been trying different ingredients and I find COCONUT MILK gives a more aromatic scent to the dish which makes the dish much more delicious.

Also, with an asian tough, I find this curry too mild. So, I added approximately 1 teaspoon of FISH SAUCE for 2 servings (salt would work as well) and quadruple the amount of chilli required using the hot chilli powder, which is just nice. Lastly, I added tomatoes and banana into the curry - they work excellently especially the banana! (turmeric doesn't really add any flavour to the curry but colour- so if you don't want to buy it then don't worry seeking for one)

Hope this helps,

janesi's picture

Have had this quite a bit and we all really like it. I eveb cooked it with the chilli and can eat it without problem! Would definitely recommend it.

nicholl's picture

This was fantastic!! I made it for a girlie get together and it went down a treat. I recommend making it well before you eat and allow it to "mature" on a low heat. The colours in the cream change and become deeper and the flavour is more intense without being too hot.
Absolutely delicious!!!

zoehill's picture

didnt put the red chilli and loved it all the family enjoyed it, i have made it for guests who have all asked for the recipe. love it and will make it again and again

joanna79's picture

I didn't really rate this, way too creamy for my liking and I found it quite flavourless. I will probably try it again in the future but use hot chilli powder instead.

annie0176's picture

Very good, the kids loved it. Will definitely make again.

sandien's picture

cooked this recipe on saturday for my husband and my son
they really enjoyed it will defenitely make again. wasn't to hot
I don't like really spicy things.

daisycat's picture

Great recipe - 'proper' curry taste without any hassle, so much nicer than out of a jar! Used dried chilli flakes, missed out the ginger and forgot to buy double cream so used half fat creme fraiche - worked really well. Will be making again!


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