Sarah Butler: My chicken tikka masala recipe is easy and tastes better than takeaway

Plus: home-baked muffins are the perfect snack for busy school mornings and lunchbox surprises.

For dinner, chicken tikka masala is a brilliant way to bring comforting flavour to the table without fuss.

When the school year starts back, family life suddenly gets busier.

Between homework, after-school activities, and the daily rush, it can feel like there’s never enough time to cook meals from scratch.

But quick, wholesome, and flavour-packed recipes can be the secret to keeping everyone happy at the dinner table—and in their lunchboxes.

These two dishes are designed with busy families in mind: simple to prepare, nourishing, and guaranteed to please even the fussiest eaters.

For dinner, chicken tikka masala is a brilliant way to bring comforting flavour to the table without fuss.

The chicken marinates in yogurt and spices for tenderness, then simmers in a creamy sauce that feels like a treat yet is easy enough for weeknights.

Serve with rice or naan for a hearty meal that’s better than takeaway and brings the whole family together after a busy day.

And for snacks or school lunches, blueberry and almond muffins are your go-to bake.

Ready in under 20 minutes, they’re soft, fruity, and lightly nutty, making them a healthier option than shop-bought treats.

Bake a batch at the weekend and you’ll have breakfast on the go or after-school pick-me-ups ready all week.

Chicken Tikka Masala

recipe by:Sarah Butler

This dish is rich, creamy, and packed with bold spices that transform simple chicken into something truly special.

Servings

4

Preparation Time

 20 mins

Cooking Time

 60 mins

Total Time

 1 hours 20 mins

Course

 Main

Ingredients

• For the marinade:

• 4 chicken breasts, cubed

• 3 tbsp natural yogurt

• 2 tbsp garam masala

• 1 tbsp ground cumin

• 1 tbsp ground coriander

• 1 tbsp paprika

• 1 tbsp turmeric

• 2 tbsp olive oil

• Juice of ½ lemon

• Salt and pepper

• For the sauce:

• 50g butter (divided into 2 x 25g)

• 1 bay leaf

• 3 garlic cloves, minced

• 1-inch piece fresh ginger, grated

• 2 medium onions, thinly sliced

• 1 tsp ground cinnamon

• 100ml water

• 3 tomatoes, diced

• 1 tbsp tomato purée

• 1 green chilli, finely chopped

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp paprika

• 1 tsp garam masala

• 200ml chicken stock

• 100ml fresh cream

Method

1. Marinate the chicken with yoguurt, oil, lemon juice, and all the spices listed for the marinade.

2. Refrigerate for 20+ minutes (overnight, if possible, to intensify the flavours.)

3. Cook the marinated chicken in 25g butter until browned all over. Set aside.

4. In the same pan, melt the remaining butter. Add the garlic, ginger, onions, cinnamon, and bay leaf. Add water, cover with parchment, and cook for 10 mins.

5. Stir in tomatoes, purée, chilli, cumin, coriander, paprika and garam masala.

6. Cook for 5 minutes, then add chicken stock. Simmer uncovered for 5-10 mins.

7. Stir in the cream and blend until smooth.

8. Return the chicken to sauce and cook on low heat for 20–40 minutes.

9. Serve with rice or naan.

10. Remove the bay leaf before serving.

 

Sarah's secrets

For a smoky flavour, grill the marinated chicken before adding it to the sauce.

Blueberry & Almond Muffins

recipe by:Sarah Butler

These home baked muffins are the perfect snack for busy school mornings and lunchbox surprises.

Servings

12

Preparation Time

 10 mins

Cooking Time

 18 mins

Total Time

 28 mins

Course

 Dessert

Ingredients

• 180g self-raising flour

• 1 tsp baking powder

• 20g ground almonds

• 60g caster sugar

• 50g jumbo oats

• 25g chopped almonds

• 100ml fresh Milk

• 50ml buttermilk

• 1 egg, beaten

• 1 tsp almond essence

• 100g butter, melted

• 100g fresh blueberries

• For the crumble topping (optional):

• 2 tbsp jumbo oats

• 2 tbsp caster or brown sugar

• 2 tbsp sliced almonds

Method

1. Preheat oven to 200°C (180°C fan) / Gas Mark 4.

2. Line a 12-hole muffin tin with cupcake cases.

3. In a large bowl, sift the flour and baking powder.

4. Stir in the ground almonds, caster sugar, jumbo oats, and chopped almonds.

5. In a jug, whisk together the milk, buttermilk, egg, almond essence, and melted butter.

6. Pour the wet mixture into the dry ingredients and stir until just combined.

7. Gently fold in the blueberries.

8. Spoon the mixture evenly into the cupcake cases.

9. If using, mix the oats, sugar and almond slices together for the crumble topping and sprinkle over each muffin.

10. Bake for 15–18 minutes until risen and golden.

 

Sarah's secrets

Make a second batch and freeze one for a quick grab-and-go snack that defrosts quickly!