Chicken tikka masala

Chicken tikka masala

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(152 ratings)

Prep: 15 mins Cook: 50 mins


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


  • kcal345
  • fat19g
  • saturates8g
  • carbs13g
  • sugars10g
  • fibre3g
  • protein31g
  • salt1.04g
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  • 4 tbsp vegetable oil
  • 25g butter



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

  • 4 onion, roughly chopped



    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



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

  • chopped coriander leaves, to serve


  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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AVPGrowYourOwn's picture
7th Aug, 2013
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.
18th May, 2013
I tried a Korma recipe also from good 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
15th Mar, 2013
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.
4th Mar, 2013
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.
24th Jan, 2013
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.
12th Jan, 2013
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?
8th Jan, 2013
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
4th Jan, 2013
Made this for my family-they kept saying how delicious it was
28th Nov, 2012
I've made this twice for my family and its not to spicy and taste juste right
14th Nov, 2012
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.


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