Chicken tikka masala

Chicken tikka masala

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(143 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

    butt-err

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

  • 4 onion, roughly chopped

    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

    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

    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 (146)

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
4

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
5

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
5

I tried a Korma recipe also from good food...it 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

beantang_'s picture
3

Made this curry alongside the lamb rogan josh which is also listed on this site for a dinner party. It makes quite a good 'base' curry - however it was far too sweet and was incredibly mild. We had to do a lot of seasoning and added a lot of chilli/spices before it was acceptable to serve to our guests. I would suggest using a hotter curry paste or leaving out some of the mango chutney.

minibear's picture
2

Sorry, this was rubbish, absolutely NOTHING like a tikka masala or any curry for that matter, it was basically just a creamy, tomato-y stew. Very disappointed. I've checked the recipe about 3 times now, convinced I've left something out. Bland, tasteless and NOT a curry by any stretch of the imagination.

lizzie_00's picture
5

Food for a crowd
Not being a curry fan I was a bit daunted when asked to provide a curry for twenty, but this proved a great solution. It was easy and fun to cook, looked pretty and proved very popular. After reading other posts I omitted the water altogether and simply doubled up the recipe, making my own paste with an extra chilli. Using British welfare-raised chicken breasts and thighs, it cost just under £1.50 a head.

cinnamon_sal's picture
3

I made this and it was too watery too. I will try the hand blender next time, thanks for the tip! Failing that I guess a bit of thickener would be ok?

melb82's picture
5

I have been looking for a new curry recipe and when I made this I found it, have since made it again and again. Friend's and family love it!! I stuck to the recipe, with no distraction, and it turned out spot on

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