Chicken tikka masala

Chicken tikka masala

  • 1
  • 2
  • 3
  • 4
  • 5
(109 ratings)

By

Magazine subscription – 3 issues for £3

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

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
bekadelemaria's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for my family-they kept saying how delicious it was

09lanee's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've made this twice for my family and its not to spicy and taste juste right

bob6130's picture
  • 1
  • 2
  • 3
  • 4
  • 5

First try and yes it was too watery, so I tried taking the lid off but that only made the chicken fall apart.
So what I did was take all the chicken out and then used a hand blender to thicken up the sauce, as in a balti curry. Perfect consistency.
Next time I will make the sauce without the chicken and marinate it over night, then grill the chicken and after cooking the sauce, add it to it for a more firmer meat.

boyde70's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I stuck to the ingredients and found it too watery, i like my sauces to be thick, I added corn flour, next time I would not add water.
cost me £12 so not cheap, but you do get plenty.

syzee1976's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe. I played a little fast and loose with quantities (made it for 2 people rather than 10) but the end result was amazing!

katie_besson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fantastic recipe!It tastes so so good, but i guess its very important to put not too much spices, while a bit more garlic and fresh coriander and fresh chilies. Very very tasty!MUMS!

annie1952's picture

quick simple and
like any curry make day before
to let flavour develop

shazza79's picture
  • 1
  • 2
  • 3
  • 4
  • 5

really tasty and easy to make, good value for money :)

vicanyan7's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A friend told me about how good this recipe was and she wasn't wrong. I followed the recipe to the letter, using paste from a Patak's jar. It was really substantial and my husband said that it was "almost like having an Indian meal at home" (praise indeed from him!). Loads for the freezer and will definitely make this again.

lynnetteh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Based on the comments on here I added an extra chilli to my paste and also less water than recommended and the dish turned out lovely. I doubled the paste as only making for four and even then I only got 6 tbsps (half of which I am freezing for future). Next time I will make this without the cream and using yoghurt only for a fresher taste. Was lovely and my two fussy boys even complimented me on it. Served with Roti as well as rice.

n_snell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Super-tasty recipe, so easy to make quickly and ideal for freezing. Itll be on my regular weekday-dinner menu now!

hannahjayne's picture
  • 1
  • 2
  • 3
  • 4
  • 5

mmmm lovely, just cooked this and i love it i added extra currey paste (well the hole jar) like others have said before me it was a little runny to start with but i cooked un coverd and was fine in the end :)

winky465's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is such an easy dish to make , it's not the first time either. I love it.

cupcaketracy's picture

This meal was very tasty, I used skinless and boneless chicken thighs as they are cheaper but I also prefer the taste. Great with rice also jacket potatoes.

simardd's picture

please be kind enough to allow us to print without any photo. We would save ink and protect the planet.

kateglasbrook's picture

Gorgeous curry. I only added a splash of water though, as it was already runny enough with 2 tins of tomatoes.

deborah66's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this tonight for me & my husband I made the paste I added a whole red chilli which gave it a good heat added the tomatoes and 200mls of water , but I cooked it longer until the sauce reduced down as I make a lot of curries it needed to be less liquid , so all that said it was too running cook it till it reduces more or don't put 200mls in put less
Then I added low fat creme fraiche 4 tbls that was plenty of sauce also not so fattening or creamy , my husband loved it 10/10 he said and I have to agree ! Great paste but too much liquid for my liking

Pynner's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Not impressed - which suprised me because reading the reviews I thought it would be a keeper

olivia_b's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This curry is absolutely delicious!!! I didn't add the red peppers, and I swapped the double cream and natural yoghurt for crème fraîche because thats what I had in the fridge, I also added four heaped teaspoons of the mango chutney and while eating the curry you could really taste the sweetness of the mango chutney. I served it with rice and naan bread. AMAZING!

kathy535's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very bland and tasteless despite adding cayenne pepper toward the end of cooking. Might make again but will add a chilli.

Pages

Questions

Tips