Creamy masala chicken

Creamy masala chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
19th Sep, 2010
Quick, easy and tasty. Used half fat creme fraiche to reduce fat content.
30th Jul, 2010
Looks delicious! If you would like to learn how to cook other authentic Indian dishes in a hands on manner, why not try an Indian cookery class. There are Indian cookery classes running in St Albans. Use the following link,
26th Jul, 2010
Found this quick and light, used half fat cream. Would recommend as this is the third time making it.
23rd Jul, 2010
Have made this twice now and although it was lovely, this time I found it quite bland. However this time I forgot to add the lime juice so maybe it had something to do with that?? Whatever the reason, I may try adding extra chilli powder next time to see if that makes a difference.
19th Jul, 2010
very nice and creamy. not over the top or to little. its perfect.
8th Jul, 2010
Very simple to make and tasted good.
10th Jun, 2010
Excellent - easy and something the family will all eat :)
2nd Jun, 2010
Made a few changes to this based on the reviews and my own experience. Added the chilli to the marinade rather than the onions; used 2 onions very thinly sliced and sweated them for about 20 minutes with the turmeric, a bit of cumin and ground coriander; and added the cream bit by bit, tasting as I went to make sure it wasn't overpowering - I only ended up using about half the carton in the end. Even then, it was a bit too creamy for my taste although my other half loved it, so will try it again using yoghurt next time.
29th May, 2010
Oops forgot to rate!!!
29th May, 2010
Mmmmm Yummy!! Made this tonite & followed the recipe exactly & it was absolutly delicious!! Will defenetly be making this again & again!! Full of flavour & not too spicy at all so even the kids cleared their plates!! :)


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.