Creamy masala chicken

Creamy masala chicken

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(154 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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22nd Nov, 2011
I love this, made it for the first time last week and making it again tonight. Full of flavour!
20th Nov, 2011
I actually found this recipie a long time ago and its since become a staple. I now add chopped red or green peppers and button mushrooms in with the onion, even spinach tastes good for extra veg points. I actually compleately forgot where i origionaly saw it until now.
18th Nov, 2011
Oir favoriete. My scholen family loves this in Holland. thank you James!
17th Oct, 2011
This is a very creamy dish and was a little too creamy for our tastes, dish worked well and as is described, the ginger is very strong in this dish but nice dish.... won't be making it again though
15th Oct, 2011
27th Sep, 2011
I love this, its very easy tasty delicious. It has become a stable in our house
25th Sep, 2011
First recipe on this site that didn't work for us. Couldn't even bring ourselves to boil the rice or heat up the naans. Really disappointed - too much citrus & no oomph. Not sure what went wrong, but not put off James!
30th Aug, 2011
Quite nice flavours and I did double up on the garlic, ginger and chilli as I read other people's comments on the blandness of this dish. It was just too creamy for us. Used single cream but bit sickly. Wouldn't make again.
6th Aug, 2011
A popular dish. My husband thoroughly enjoyed and wants me to do again.I found it lacked 'Zing' - I will add more chilli next time. My hubbie (who loves hot and spicey apparently) loved it! Aparet from using extra chilli I will also use half fat creme fraiche to cut down on the fat content. Any one else tried this?
30th Jul, 2011
This recipe is great! its really simple to make.. I used single cream rather then double cream.. :-)


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