Roasting tin chicken tikka masala

Make a quick, hearty weeknight supper with this all-in-one chicken curry bake. Serve with naans and finely chopped red onion

  • Prep:5 mins
    Cook:1 hrs 10 mins
  • Easy

Nutrition per serving

  • kcal 470
  • fat 34g
  • saturates 15g
  • carbs 17g
  • sugars 0g
  • fibre 5g
  • protein 23g
  • salt 0.41g


  • 4 large chicken legs
  • 1 tsp rapeseed oil
  • 2 large garlic cloves
  • 1 onion, roughly chopped
  • thumb-sized piece of ginger, peeled and roughly chopped
  • 1 red chilli, roughly chopped
  • 2 tbsp ghee or butter
  • 2 tsp ground turmeric
  • 2 tsp garam masala
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 4 tbsp tomato purée
  • 4 cardamom pods, bashed with the end of a rolling pin
  • 2 x 400g cans chopped tomatoes
  • 200ml chicken stock
  • 1 tsp caster sugar
  • 100ml double cream
  • ½ bunch of coriander, finely chopped
  • ½ red onion, finely chopped, to serve
  • cooked pilau rice and naans, to serve


  1. Season the chicken legs with a little salt. Heat the rapeseed oil in a large, non-stick frying pan over a high heat and add the chicken legs to the pan, skin-side down. Fry for 5-7 mins, turning occasionally until deep golden brown and crisp on all sides. Remove to a plate and set aside.

  2. Peel the garlic cloves and blitz to a purée in a food processor with the onion, ginger and chilli. Heat the ghee or butter in the pan over a medium heat and cook the oniony purée for 15 mins, stirring often. Stir in the spices, tomato purée and cardamom, then cook for 2 mins more. Tip in the canned tomatoes, stock and sugar, bring to a simmer, cover and cook for a further 15 mins. Season to taste.

  3. Heat the oven to 200C/180C fan/gas 6. Stir the double cream through the sauce, then tip it into a baking dish large enough to fit all the chicken legs in a single layer. Nestle the chicken legs in the sauce and bake in the oven for 25-30 mins until cooked through – the juices should run clear when pierced with the tip of a knife in the thickest part of the legs. Scatter with the coriander leaves and red onion, then serve with pilau rice and naans for mopping up the sauce.

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