Chicken tikka masala

Chicken tikka masala

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

Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 50 mins

Freezable

Method

  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.
Try

Freezing tips

To safely freeze, cool the curry as quickly as possible, then freeze as soon as it's completely cooled. Divide into freezer-proof containers, or use takeaway containers. To avoid freezer burn, make sure all chicken pieces are well covered with sauce. This curry will freeze well for up to 3 months. Defrost overnight in the fridge. Once thoroughly defrosted, reheat gently to prevent yogurt from splitting. Make sure it's piping hot all the way through before serving.

Making your own curry paste

In a small food processor, whizz together 5 garlic cloves, 1 large knob of fresh root ginger, roughly chopped, 1 red chilli, deseeded and roughly chopped, 2 tsp each ground cumin and coriander, 1 tsp each turmeric, paprika and garam masala, and the seeds from 4 cardamom pods. Add a little water or vegetable oil to bring the paste together. Can be stored in the fridge for up to 1 week or frozen for up to 1 month.

345 kcalories, protein 31g, carbohydrate 13g, fat 19 g, saturated fat 8g, fibre 3g, sugar 10g, salt 1.04 g

Recipe from Good Food magazine, October 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo Linda

    18 September 2009

    Linda rated and commented on this recipe

    5 stars

    Great dish! Really tasty and easy to make. Was going to freeze half but more family arrived for dinner, there was plenty for 10. Lovely served with rice and a small crispy salad dressed with lemon juice.

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  • Binder photo Sue

    20 September 2009

    Sue rated and commented on this recipe

    5 stars

    Really simple recipe, with a very tasty result. Really yummy, will make this one again.

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  • Binder photo Melanie Day

    21 September 2009

    Melanie Day commented on this recipe

    Made this as soon as I read it and have been waiting to put my excellent comments and feedback on this site. The curry looked, smelled and tasted just like a Indian restaurant curry. It was really quick and easy to make and great to freeze as suggested. The curry paste that I made didnt look like it would be enough for the recipie (especially when compared to 6 tbsp of balti paste) but it was jam packed with flavour. Cant wait to make again

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  • Binder photo E Edwards

    23 September 2009

    E Edwards rated and commented on this recipe

    5 stars

    I too made this as soon as I got my subscription Mag through, and it was like the real thing! Very yummy curry packed full of flavour! Will be making regularly, including making my own paste - it tasted spicy but not too hot! Thanks GF!

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  • Binder photo Janste90

    26 September 2009

    Janste90 commented on this recipe

    Made this for a family get together. Went down well but next time I would add more spice!

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  • Binder photo jinjerine

    02 October 2009

    jinjerine rated and commented on this recipe

    4 stars

    Definately would have been a 5 star, but I made my own paste as suggested which was lovely but not spicey enough. I tasted the curry before I added the chutney, cream and yoghurt. At this point it was very bland, I added 1 tsp chlli powder and 1/2 - 1 tsp of all the other spices listed. This made it with a kick but not too hot. Once I'd added the chutney, yogurt and cream it was then amazing Tasted quite similar to my local takeaway but felt more healthier! I think next time I will add only 1 tin of tomatoes and perhap less water.

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  • Binder photo Mrsnoonoo

    05 October 2009

    Mrsnoonoo rated and commented on this recipe

    5 stars

    THis was really tasty. Followed the recipe for making your own paste. There was no heat to curry but that wasn't a problem - if you like it hotter add some more chilli. I will be making this again and again. Also cooked mango naan bread with it.

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  • Binder photo MrsM

    07 October 2009

    MrsM rated and commented on this recipe

    5 stars

    I followed this recipe exactly and the result was delicious!! Easy and tasty - my type of cooking. Will make again and again...

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  • Binder photo Frantic Flapjack

    09 October 2009

    Frantic Flapjack rated and commented on this recipe

    5 stars

    This was very easy to make and liked by all. This is one to add to my curry repertoire! I'm going to try the Chicken Jalfrezi recipe on this site next.

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  • Binder photo Nicj

    16 October 2009

    Nicj commented on this recipe

    Ive just made this but its very runny, can someone suggest something to thicken it up?

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  • Binder photo Cookin'mama

    16 October 2009

    Cookin'mama rated and commented on this recipe

    5 stars

    Made this dish in my slow cooker over night, browned off chicken first then put all ingredients in pot. It was perfectly spiced for my taste but not enough for hubby, added cayenne pepper to his when dishing up.

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  • Binder photo ThomMich

    17 October 2009

    ThomMich rated and commented on this recipe

    4 stars

    Good recipe. I used a spicier curry paste to give it a bit more heat. Tasted very good.

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  • Binder photo Linette

    17 October 2009

    Linette rated and commented on this recipe

    4 stars

    Really lovely, but just a little bland. I used a ready-made paste, so maybe making my own would add that extra spice? Will definitely make this again though.

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  • Binder photo kitkat

    21 October 2009

    kitkat rated and commented on this recipe

    5 stars

    This was amazing, full of flavour. I made my own curry paste but found that I had to double the quantities to get 6 tbsps. I cooked it with the lid off so that it would reduce down to a thicker sauce. Will definately be making this again and again.

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  • Binder photo melanie

    24 October 2009

    melanie rated and commented on this recipe

    5 stars

    Made this for a dinner party and it went down a storm, tasted as good as take away if not better, i used a whole jar of curry paste, and it wasn't too spicy. Will definately make this again.

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  • Binder photo coby

    27 October 2009

    coby rated this recipe

    4 stars

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  • Binder photo recipes

    08 November 2009

    recipes rated and commented on this recipe

    4 stars

    I'm stil looking for a tikka recipe which tastes like our local takeaway's and this still wasn't quite it, but this is definitely the best recipe i've found so far. Agree it didn't have much spice (made my own paste), so it does need just a little something extra.

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  • Binder photo linasalih

    18 November 2009

    linasalih commented on this recipe

    I made this for friends last night and it was packed full of flavour. I doubled the garam masala as i love it. I also made an indian style salad with cucumber, tomato, red onion , coriander and lemon juice and it went really well with the meal, which included rice and nan bread. definetly making it again. thanks.

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  • Binder photo linasalih

    18 November 2009

    linasalih rated this recipe

    5 stars

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  • Binder photo mistervice

    22 November 2009

    mistervice rated and commented on this recipe

    3 stars

    Cooked this today - was really looking forward to it and instead of halving the recipe (this isn't cheap - you're looking at around a tenner for the chicken alone) I thought I'd splash out and make the whole lot, with the intention of it feeding me through the week. I'm disappointed. The sauce is almost soup-like, and I've had to check back to see whether I really should have added all that water to a lidded saucepan. Before freezing the rest I'm going to stick back on the heat, uncovered, to see if it'll thicken as it reduces. Otherwise the dreaded cornflour may have to come out. Could pad out with lentils next time...

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Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 50 mins

Freezable

Ingredients

  • 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 2.5cm 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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345 kcalories, protein 31g, carbohydrate 13g, fat 19 g, saturated fat 8g, fibre 3g, sugar 10g, salt 1.04 g

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