Chicken tikka masala

Chicken tikka masala

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(151 ratings)

Prep: 15 mins Cook: 50 mins

Easy

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

  • Freezable

Nutrition:

  • kcal345
  • fat19g
  • saturates8g
  • carbs13g
  • sugars10g
  • fibre3g
  • protein31g
  • salt1.04g
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Ingredients

  • 4 tbsp vegetable oil
  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 tbsp chicken tikka masala paste (use shop-bought or make your own - see recipe, below)
  • 2 red pepper, deseeded and cut into chunks
  • 8 boneless, skinless chicken breasts, cut into 2½ cm cubes
  • 2 x 400g cans chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 4 tbsp tomato purée
  • 2-3 tbsp mango chutney
  • 150ml double cream
  • 150ml natural yogurt
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • chopped coriander leaves, to serve

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.

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Comments, questions and tips

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Comments (153)

vicks40butfeels30's picture

Delicious - After the comments I just added a little water to thin it down a little. I did change the recipe a little, I made my own marinade using onion, garlic, ginger, cumin, nigella seeds, fennel seeds and coriander seeds (I toasted these first and then smashed in a pestle and mortar) then blended to a pulp, cooked with some tomato purée then cooled. I then smothered the chicken and left it to do its magic for a few hours. I then mixed half of the bottled Tikka paste and cooked as per recipe, it was amazing.

jeremymiddleton's picture
5

Winner, winner, chicken dinner. Tip. Buy Pataks pastes and chuckneys. Other manufacturers do don't give depth of flavour or are to sweet.

ecollins's picture
2.5

An ok recipe as a base. However I found I used all of the paste as half didn't give any heat/flavour really. Depends on your chilli really too I guess!! I also reduced the amount of cream/yoghurt too as it was very creamy with the full amount. If I was making it again I think I could consider leaving these out as I think it was nicer without them.

Gilldoll's picture
5

Love this recipe. I half it and use the same amount of paste for the full lot, no water and less double cream and yoghurt. Doesn't come out watery or bland. Beautiful

Mike Purslow's picture
1.25

I've made some good dishes from this site, but this was not one of them. I made the paste myself. I would leave the cardamon seeds out, they make an unexpected entrance when eating the dish!
It's very watery, I would recommend that you thicken the sauce.
I won't be making this one again.

ahcno1's picture
5

Made this last night for a get together with friends. Increased recipe by a third. Used shop bought tikka masala paste. Will definitely make again and next time I will have a go at making my own paste. Only small negative: the sauce was too thin so I decanted the chicken and vegetables and reduced the sauce, then replaced the chicken and vegetables, brought it all back to a simmer before adding the cream and yogurt. End result was really delicious. Excellent recipe!

Kjsav's picture
5

I just registered having found this whilst looking for something to give my Tikka Marsala "something extra". I've registered purely to share my disbelief - someone rated one star??? And then went on to admit they'd substituted the MAIN INGREDIENT???? No wonder you didn't get the desire result.
Coincidentally my home made recipe is pretty damn close to the one here - I just didn't have peppers in mine - which I've now added to see and its added that little something I was looking for so thank.you - excellent receive.

Mummy2twolaura's picture
5

Made this and it was delicious goes very far as well i made it for 3 adults and 5 kids and still had a lot to freeze definitely a new family fave!!

katrina4081's picture
5

Kate (6) says "the most wonderful food you will ever taste".

pieshop's picture
2.5

A little bland. Didn't use as much water as the recipe stated. It just needs a bit of 'something' to give it some flavour, but I don't know what that 'something' is.

Annie17's picture

Very nice! Simple, but much better than a shop bought sauce. I think I'll use less mango chutney next time - a bit too tangy for my liking. I lightly blended it also.

triciaroo's picture

Just finished making this for the freezer (new baby 2 days overdue!). Have tasted it and think it's great given how easy it was. After reading through the comments, I added extra paste, a bit of extra mango chutney (used the premium Geeta's one) and just used 0% fat natural yogurt to keep the fat down. I used slightly less chicken and added more peppers. Lots of sauce, as others have said, but I like that!

sneakydea's picture

Cooked this tonight too much tomato taste for my liking is it supposed to taste like this

allielovetocook's picture
5

I used paste from a jar for speed and wasn't at all disappointed. I added half a thumb of ginger, 2 garlic cloves and a red chilli all whizzed up in the food processor. I also added extra red pepper as we like it and wanted to bulk it out a bit more. Loads of sauce! I halved the recipe, but was generous with the paste. Also added the yoghurt and a splash of cream. The result was so lovely! .. and it reheated for a second meal really well with just a splash of water to thin the sauce and tasted even better the second day.

alexofevil's picture
5

Loved this, I added an extra 2 tablespoons of Tikka Masala paste and an extra pepper but otherwise as recipe.
Froze really well and like most curries tasted even better when heated up the second time.

hannahwillis's picture
3.75

Made this last night, we really liked the flavours but the sauce was far too runny. Will make again but this time without the water and a lot more curry paste (my other half isn't keen on too much spice but even he said this was too mild!). I also didn't think the peppers added much to the recipe.

heybear's picture
2.5

This was nice enough but it doesn't stand out as a make-again dish. It's a little on the bland side for a curry.

willmrpink's picture

Made this for the family. Everyone really enjoyed it even the kids who do not want curries as a rule. Will definitely be doing this again.

Jac's Cafe's picture

I made this last week for a few friends last weekend, went down a strom needless to say there was no leftovers .Will be making this again for sure full five stars from me & my friends.

hcupcake19's picture

Fantastic recipe!

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Questions (3)

carriepops100's picture

Loved this recipe but can anyone tell me why my yoghurt split in the sauce...it doesn't look great?

nelsonk39544's picture

I cannot find the link for the paste, can anyone advise please?

AliW's picture

It is one of the two tips at the bottom of the page - if it's not showing, I think you click the side arrows on the tip box.

Tips (1)

Jonohar1's picture

Made this a few times, beautifull i just ad some chilli puree for the little kick it needs