Creamy masala chicken

Creamy masala chicken

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(161 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 breasts, 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, questions and tips

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pickwickpapers's picture
4th Jul, 2015
Our family found this really lovely. It is nice with some flaked almonds in it.
2nd Jul, 2015
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 :)
18th Feb, 2015
Tastes too lemony. Would recommend only using half lime and half lemon. Also had to blend the sauce
Goat Interference
6th Aug, 2014
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.
9th Feb, 2014
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.
12th Sep, 2013
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
11th Aug, 2013
Very tasty! Yes it is mild but great for people who do not want or like too much spice. Will definitely make this again.
8th Aug, 2013
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.
6th Jun, 2013
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.
21st Mar, 2013
Family favourite we used extra chilli as we like it hot ...... Will be making it again :-)


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