Chicken tikka masala

Chicken tikka masala

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(123 ratings)


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Cooking time

Prep: 15 mins Cook: 50 mins

Skill level



Serves 10

This takeaway favourite is freezer-friendly and quick to reheat, giving you the chance to get ahead and save money

Nutrition and extra info

Additional info

  • Freezable
Nutrition info


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  • 4 tbsp vegetable oil
  • 25g butter
  • 4 onions, roughly chopped
  • 6 tbsp chicken tikka masala paste (use shop-bought or make your own - see recipe, below)
  • 2 red peppers, deseeded and cut into chunks
  • 8 boneless, skinless chicken breasts, cut into 2½ cm cubes
  • 2 x 400g cans chopped tomatoes
  • 4 tbsp tomato purée
  • 2-3 tbsp mango chutney
  • 150ml double cream
  • 150ml natural yogurt
  • chopped coriander leaves, to serve

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  1. Heat the oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden. Add the paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.
  2. Add the chicken and stir well to coat in the paste. Cook for 2 mins, then tip in the tomatoes, purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.
  3. Remove the lid, stir through the mango chutney, cream and yogurt, then gently warm through. Season, then set aside whatever you want to freeze (see tips, below). Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

Recipe from Good Food magazine, October 2009

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AliW's picture

Just made this for a small crowd at church. Everyone liked it! For personal use, I'd make it a bit hotter. I added only a bit of water to rinse out the tikka jar, but it makes a lot of sauce - so next time I will put less cream and yoghurt in. In fact, I'd prefer a slightly healthier version, so no cream but something else if necessary?

harkstar1's picture
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I made this recipe last Wednesday evening in preparation for my dinner party on Friday. I have made several curries before so after reading the previous comments, I decided to make a few adjustments.

Firstly, I doubled the amount of ingredients in the Paste. I pretty much followed the recipe to the letter except I used 10 chicken breasts, twice the amount of Paste, and I didn't add the water. The end result was lovely. I must admit that it did probably taste better on the Friday than it did on the Wednesday as the flavours had infused together. I would definitely make this again, its really easy and very tasty. In my opinion it did need twice the amount of paste. It was still very mild but had a nice flavour.

JAMESYQUICK1's picture

I have registered for an account just so I can put that this curry was amazing. easy to cook and just tastes like nothing ive made before. 10/10

Jellybeans9's picture

I cut down the recipe as I only needed two portions. The paste recipe listed was very straight forward to make, and is great for keeping in the fridge for next time. I used just a tablespoon each of the yogurt and cream, and used about a teaspoon and a half of sugar instead of the mango chutney, as I didn't have any.

This made a very mild curry, but with plenty of flavour and was very tasty. Definitely the best tikka I have made, and so simple to do. Great recipe even with a few tweaks :)'s picture

Lovely recipe. However., leave out the water. I added extra chilli , ginger and garlic and added yogurt only and on another occasion creme fraiche only. A big hit! My friends asking me to make it when they're visiting!

madamzsazsa's picture

This is a very nice recipe. However I do leave the pepper out as I don't like it. I also leave it to simmer a lot longer than 15mins - more like 45mins. This also ensures the sauce thickens up. I also don't add anywhere near the amount of cream or yoghurt that they say. I probably use about a tablespoon of creme fraiche.

madamzsazsa's picture

This was absolutely delicious! My partner had the leftovers two days later & he said it was even better. I halved the recipe as there are only two of us, and only used about a quarter of creme frache - He doesnt like too-creamy curries. Will be making again to store in the freezer.

Stryda's picture

Made this the other day- very nice. Just wondering how people are reheating it after freezing? Is it best to defrost then heat in the pan?

emmakanter68's picture

I made this last night for family and everyone loves it. I blitzed the remaining sauce up and made myself a tasty lunch time soup, yum yum

Cooking Freak's picture
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I made this tonight and found the curry very tasty however the sauce seemed too thin. Next time I make it I will only add water if the sauce needs it I will also purée the tomatoes or use passata before adding them to the curry. If it wasn't for the sauce being too thin I would have given it 5 stars

Lory's picture

I made this for the first time yesterday - one of the best curries I've tasted! I wanted to make it just for my husband and myself and didn't want to waste it if we didn't like it so I halved the ingredients. I also took a tip from an earlier review and used creme fraiche instead of cream & yogurt and reduced the amount of chutney. I also kept to the 200ml of water so that it wasn't too dry. We each had a good portion and froze enough for at least 2/3 more good portions. Easy to make and will definitely make again.

EmN's picture

I've made this loads of times and it has become a firm favourite in our house! Really easy to make and super tasty. I add a good shake of hot chilli powder, but omit the cream and yoghurt at the end and replace with low fat creme fraiche. Really lovely, feels like a treat but not too sinful! Freezes brilliantly too.

vlatus's picture
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Very tasty. I had to "wing it" a bit as I was out of tomato purée and I didn't have any cardamom pods so left those out. I did have some tikka blend so added that as well and I also used coconut milk instead of cream/yogurt as I am lactose intolerant. Will be doing this again, everyone enjoyed it.

jhouse102's picture

I made this for 50 people (and since again for 25). Perfect balance for those who don't like too much chilli heat. I used the paste recipe (double for 50), saved some peppers but cooked the sauce first, then quick blitz with the hand blender. Marinated the chicken in the yoghurt and some of the paste and added that for the last 20 minutes or so with the remaining pepper and finished with some cream, seasoning and coriander. Great recipe. I generally serve chillies or chilli sauce on the side for those who like it fiery! (Will try hsiq's seasoning next time. Sounds good combo!)

hsiq's picture

This is a great recipe. I loved it, everyone else loved it, and it tasted just how a tikka masala should taste! I added a bit extra cream and yogurt (measured it wrong) but it still turned out delicious and I have even been asked to make it again and again since! Remember to season; curry powder, garam masala and some cumin does the trick. Near perfect!

Chloepy's picture

Really enjoyed this recipe, however i did make a few changes. used tomato pasata instead of tinned tomatoes due to my guests not enjoying tomatoe pieces i also used double the cream instead of yoghurt to thicken it up. I did use the curry oaste suggest here hwoever this created a very mild spice and therefore i had to add extra spice and peppers for flavour.

alib's picture

This is a really good recipe. The only change I made was leaving out the cream and using double the yogurt. It is quite sweet so it's worth adding less mango chutney than you think it needs.

nikki100's picture

this chicken tikka is the best I have tasted, I did add a tbsp. of turmeric tbsp. of ginger and a tbsp. of cumin after number2 and let it simmer for about 5 before adding cream and yogurt. give this 15 out of 10, it was lush, went down with the whole family. btw I have made loads of curries and this one stands out over the rest.

AVPGrowYourOwn's picture

I halved the ingredients to make it a healthy portion for three people. I make the paste from the recipe given above and use the full ingredients for this. I follow the receipe exactly until at the end then I taste, taste, taste! My tastebuds are pretty good and I use them to judge what's missing. Then I add more spice depending on what it's lacking. It's a hit everytime with the family. My grandfather is from India and he loves his curry! Too sweet? Earth it up with garam masala or cumin. Two earthy? Sweeten it up with some more mango chutney. Too thick? Add chicken stock. Too watery? add cream. It's all trial and error. Remember that chicken can hold a lot of water which releases when cooking so this can water the sauce down.

suesparkes1's picture
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I tried a Korma recipe also from good was bland and watery....but this curry was scrummy...i halved the ingredients to make a supper for 4 and a portion for my lunch at work...I added 2 crushed garlic cloves to the onion and a teaspoon of garam masala spices...I also added some par boiled potato cubes to bulk it up...I made mine with a jar of paste and only added a splash of water...i also omitted the cream and stirred in a tablespoon of fromage frais frais instead the end result was fab a lovely tasty curry which was spicy enough for me and hubby but not too spicy for my fussy kids...Will definitely make again