Chicken tikka masala

Chicken tikka masala

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(128 ratings)

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Cooking time

Prep: 15 mins Cook: 50 mins

Skill level

Easy

Servings

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

Nutrition

kcalories
345
protein
31g
carbs
13g
fat
19g
saturates
8g
fibre
3g
sugar
10g
salt
1.04g
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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 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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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.

Recipe from Good Food magazine, October 2009

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Comments, questions and tips

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Comments

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hannahwillis's picture
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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
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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!

penny6's picture

I added garlic and chilli flakes and also some frozen spinach defrosted slightly and chopped up so it wasn't long and stringy in the soup.i enjoyed it very much however I froze a portion and when reheated the carrots were a funny texture so I won't be freezing it again.x

lseastwood's picture
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I was really disappointed with this recipe after all the glowing reviews: to me it tasted no better than something out of a jar or a 5 minute stir fry with curry paste and creme fraiche - not worth the effort of following the recipe. I used Pataks hot curry paste rather than tikka masala paste which i suppose could be the reason for my disappointing result. I won't be making it again to see!

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 :)

Grainnemaguire@me.com'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.

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