Chicken tikka masala

Chicken tikka masala

  • 1
  • 2
  • 3
  • 4
  • 5
(105 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
nigelladickson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have made this three times now and this is what works for me - only one tin of tomatoes is needed; using home made paste makes it taste amazing but agree that you need to double the quantities of what is suggested; I also use a bit more yoghurt than suggested - just keep tasting to see what works, I only use about 1 tablespoon of mango chutney; finally I cook for longer than suggested, for approx another 15 mins once the cream and yoghurt are added as think this brings the flavours together better. A brilliant recipe though and tastes absolutely wonderful. Everyone I have made this for has raved about it.

phoebs76's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My little boy (3yrs) said half-way through eating this - "can we have this again mummy". Must be a winner!!

tatty73's picture

this was my first curry i made from scratch, well worth doing, i won't be buying oven curries no more, very nice recipe, only downfall it makes too much for one person... but i think i will half it next time

frances46's picture
  • 1
  • 2
  • 3
  • 4
  • 5

It was good but not amazing, although quick and easy, I think it was due to this that it didn't quite have that depth of flavour. It tasted better the next day though, but I'm still looking for that perfect curry recipe.

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

I made this to freeze so I could take it to feed friends on a camping trip. It went down really well and everybody said how nice it was. I made it from scratch adding 2 red chilli's but when i tasted it at the end I added a tsp of hot chilli powder too! I also thickened it with some cornflour. Top curry will definitely make again.
Thank you Good Food!!

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

Definately worth while making the curry paste from scratch. You dont need as much water as the recipe says. Delicious recipe with or without the cream and yogurt.

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

Delicious..no left overs!

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

A recipe we use again and again. Great for a crowd or for stocking up the freezer with quick tasty meals.

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

ooops....forgot to rate it when I left my comment!

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

First recipe I've tried from this site and it was absolutely delicious! As we prefer a thicker sauce,like some other posters I didn't cover it whilst simmering,and I also only used one tin of chopped tomatoes.I didn't make my own paste,I used Patak's Tikka Masala paste,and the flavours were beautifully spicy and aromatic without being too 'in your face'.It was a curry dish anyone would enjoy.My husband and daughter raved about it and can't wait for me to make it again....which I will very soon.Better than our local curry house!!

annmac1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

It was OK but nothing special and certainly not a patch on a takeaway. Way too much tomato, sauce too thin and something just not right about the taste that I couldn't put my finger on. It was edible hence the 3 stars, nothing like a tikka masala hence only 3 stars.

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

Very tasty. Everyone enjoyed and so easy and quick to make

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

Yum, yum. The best homemade curry yet!!!! Would definitely make this one again!!!! Delish!!!!!

sokelengl's picture

This is one of my favourite chicken masala recipe. It is very easy to prepare. On top of the ready made curry paste, I always add some freshly grounded ginger and extra tablespoon garam masala. Try to spinkle some almonds on top of the curry, it will bring out the sweetness of the curry.

Lisa
(www.bakingfrenzy.com)

joanneeast's picture

I doubled this for a large group and it went down a treat. I did however add more salt than the recipe, perhaps that was needed as I made my own curry paste.

gmilford's picture

I'm really keen to try this for a party we're having at the weekend.

If I make it in the morning will it be OK just to heat through again before serving later in the evening?

gmilford's picture

I'm really keen to try this for a party we're having at the weekend.

If I make it in the morning will it be OK just to heat through again before serving later in the evening?

gmilford's picture

I'm really keen to try this for a party we're having at the weekend.

If I make it in the morning will it be OK just to heat through again before serving later in the evening?

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

Yet another fab recipe. Made my own paste and heeded the advice from other comments - yes, it could do with an extra kick as it is very mild as written. I actually added 3 red chillis to the paste and that was fine - not "knock your socks off" spicey, just a lovely medium warm curry.

devine22's picture
  • 1
  • 2
  • 3
  • 4
  • 5

What a fantastic recipe so creamy and yummy I emigrated to canada and miss some English foods so glad to find this website and I have been trying for ages for a good chicken masala and this is the absolute best I've found I make my own paste as is shown I make extra and freeze this and it's just as tasty

Pages

Questions

Tips