Creamy masala chicken

Creamy masala chicken

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(187 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


  • 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…

  • 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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8th Apr, 2020
Lovey! I added roasted red pepper, i only had half the cream so i used coconut milk!
24th Jan, 2020
Not sure what I did wrong but the chilli powder caught in my throat and was overwhelming, the sauce was bland...
20th Oct, 2019
Gorgeous. Used coconut milk instead of cream.
31st Oct, 2017
Lovely flavours although I did change a few things such as chilli flakes instead of fresh chilli and parsley and ground coriander instead of fresh coriander. Delicious
16th Jul, 2017
Easy and tasty!
4th Jul, 2016
Just made this recipe and it was delicious! I didn't have a red chilli so used a mild green one as well as some chilli flakes, and chilli powder. I also used full fat creme fraiche instead of cream, and half an organic chicken stock cube for the seasoning, oh and a little water as I'd not used as much cream as the recipe said so needed a bit more liquid. I also just put a squirt of lemon juice and lime juice from a bottle in it but you could still taste it but it wasn't acidic, it was great! I'll definitely be making it again!
26th Jun, 2016
Not impressed with this recipe, being a fan of creamy chicken, this recipe lacked flavor and depth. More spices and chilies needed.
28th Feb, 2016
Probably would be a 5 star meal but had run out of coriander so used parsley instead. Also used soya cream instead of the real thing as it had to be dairy free. Really tasty.
8th Sep, 2015
Used creme fraiche instead of double cream. Added lots of peppers. Everyone ate it. What more can I say!
11th Aug, 2015
Lovely combination of ingredients and although the title does refer to a 'creamy' curry, I think using double cream made it too creamy, whilst using single cream would be more than adequate.


leighan mc
14th Feb, 2015
Is this dish suitable for home freezing?
goodfoodteam's picture
17th Feb, 2015
Hi leighan mc, thanks for getting in touch, yes this recipe is fine to freeze. 
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