Creamy masala chicken

Creamy masala chicken

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(156 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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30th Jul, 2011
This recipe is great! its really simple to make.. I used single cream rather then double cream.. :-)
14th Jul, 2011
was a little disappointed that this is more thai curry than an indian one. i was expecting a different flavour. it was nice though.
7th Jul, 2011
It was amazing! I definitly will make it again for the whole family.
7th Jul, 2011
Loved the taste but after reading the comments on here I used a whole chilli and it blew our heads off!! I'm used to hot curries - used to have a reputation for eating vindaloo and I definately think this was madras hot verging on hotter - maybe it ws because I marinaded the chicken for a few hours??
27th May, 2011
Had a really gorgeous flavour although I didn't add the chilli but I don't think it really needed it.
14th May, 2011
We liked this, and thought it was a nice simple supper. It was quite creamy so I will be making it again using someof the 0% fat greek Yoghurt, for a midweek supper. The creaminess was nice for a one off bit of luxury. The leftovers were also good the day after with some salad and crusty bread
12th Apr, 2011
I'm sorry all I can say is.... BHUM TING!! Will defoo cook again ;)
24th Mar, 2011
Yummy add more chilli
17th Mar, 2011
I'm sorry to say I was disappointed by this curry - all 4 of us in my house found it bland and not one of us cleared our plate (which is unusual for us!) I followed the recipe to a t, too..... oh well, never mind, I enjoyed making it at least!
12th Mar, 2011
This curry is a favourite staple for my family we first made it in 2004, my son and daughter both used it when at university and I recently passed it on to my son's partner and my mother who is 77 and she made it for the first time this week, I personally prefer more hot chilli powder, extra ginger and red chilli with seeds left in for a hotter curry, I have also used half fat cream to cut down on the calories but everyone else prefers the mild version. I tried it using creme fraise but it was not successful. But this is one to try


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