UK · JD Wetherspoon · Recipes
Chicken Tikka Masala (Copycat)
A home version of the chicken tikka masala format: yoghurt-marinated chicken charred in a smoking hot pan, folded into a spiced tomato and cream sauce. Marinate for at least 3 hours, overnight is best. It has not been kitchen-tested for this site yet, so treat it as a starting point. The home cost below is an estimate for the ingredients listed, per serving. The Wetherspoon price includes a drink, so the saving compares the food plate only.
What it costs: restaurant vs home
| Option | Cost |
|---|---|
| Non-VegChicken Tikka Masala at JD Wetherspoon (typical price, from the menu page) | £10.59 |
| This home version, per serving | £3.50 |
| You save | £7.09 (67%) |
Restaurant price is the typical figure from our JD Wetherspoon menu data (prices vary by location). Home cost is an estimate for the ingredients listed, per serving.
Ingredients
| Amount | Ingredient | Note |
|---|---|---|
| 600 g | boneless skinless chicken thigh | cut into 3 cm cubes |
| 120 ml | plain yoghurt | full fat, for the marinade |
| 6 cloves | garlic | minced, for the marinade |
| 1 tbsp | fresh ginger | grated, for the marinade |
| 1 tsp | garam masala | for the marinade |
| 1 tsp | salt | for the marinade |
| 1 tsp | cumin | for the marinade |
| 1 tsp | ground coriander | for the marinade |
| 1 tsp | paprika | for the marinade |
| 3 tbsp | vegetable oil | for the sauce |
| 30 g | butter or ghee | for the sauce |
| 1 | onion | finely chopped, for the sauce |
| 2 tsp | turmeric | for the sauce |
| 1 tbsp | garam masala | for the sauce |
| 400 ml | tomato passata | for the sauce |
| 120 ml | cream | for the sauce |
| 1 tsp | sugar | for the sauce |
| n/a | fresh coriander | to garnish |
Method
- Mix the yoghurt, garlic, ginger, garam masala, salt, cumin, ground coriander and paprika together, add the chicken cubes, and turn well to coat.
- Cover and refrigerate the chicken for at least 3 hours, or overnight for the best flavour.
- Heat a large pan until smoking hot and cook the chicken in batches until charred at the edges and cooked through, then set it aside.
- Melt the butter with the oil in the same pan over medium heat and fry the onion until soft and golden.
- Stir in the turmeric and garam masala and cook for a minute until fragrant.
- Pour in the tomato passata and simmer for 10 minutes until the sauce thickens slightly.
- Stir in the cream and sugar, return the chicken to the pan, and simmer for 5 minutes.
- Garnish with fresh coriander and serve with basmati rice or naan.
Tips
- Thighs stay juicy under high heat; breast dries out in this recipe.
- A smoking hot pan is what gives the chicken its charred tikka edges.
- Let the sauce rest for a few minutes before serving so the flavours settle.
Recipe credit: adapted in our own words from the tested recipe by RecipeTin Eats. Their Chicken Tikka Masala recipe, developed and tested in their kitchen with a yoghurt marinade and a from-scratch curry sauce, was the reference point for the marinade and the sauce here. Our wording, quantities and method above are our own. The recipe above is complete as published here; the original is credited only as a reference for readers who want to compare: original tested recipe at RecipeTin Eats.
See the full JD Wetherspoon menu & prices The original item: Non-VegChicken Tikka Masala