Chicken tikka masala

Chicken tikka masala

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(112 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

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

Comments, questions and tips

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Comments

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steve2177's picture
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Was expecting a lot more flavour .. will try it next time with a stronger paste. Still worth making tho'. Was runny so cut down on the water!

0191jane23's picture
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As we were cooking for two we halved th ingredients.there was still plenty left oover to freeze.really enjoy this recipe,will definately make it again.next time i will make my own curry paste.definately recommend this recipe!

amy_nicole's picture

Made this last week, did it without the cream but tasted delicious without it, will definately make again.

jediwarrior's picture

the first time i tried this,i thought it tasted a bit bland.tried it last night but added a few more ingriedients i,e crushed garlic 4 chopped finger chillies chopped fresh corriander teaspoon of hot curry powder and left out the natural yogurt and an extra green pepper cut into slithers,very very tasty every mouthfull tasted different ,if you like your curry with a bit of a kick try it you will not be disapointed.

locko76's picture

This is one of the nicest curries I have made - my husband thinks it is better than a takeaway!

kjbutche's picture
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This recipe is definitely going to be one of my regulars. I made 10 portions, of which we ate 2 straight away and then I put the rest in 8 plastic takeaway containers for the freezer. It's great having a 'ready-meal' to hand for busy days and it's tastier than a takeaway curry.

I do think the paste is key to the success of this though. I used a jar of 'Spicy Ready Chopped Masala Mix' from Morrisons Food Fusions range and it was lovely; a nice flavour and heat level. I also used skinless and boneless chicken thighs as I think they're much better than breast meat in curries. Thighs are much cheaper too, which is a bonus.

mssteel's picture
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Delicious!

claiset's picture

was not that impressed with this recipe, found the curry to be a bit on the bland side, made my own tandoori paste, not sure what i can do to make it a bit tastier, any suggestions??

bexhep's picture
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Great recipe, made a batch yesterday and froze all except tonights tea, very yummy. I took on board other users comments about it not being spicy enough and used 4 chillies when making my paste and left the seeds in, gave it a nice warming kick.

janjam's picture
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This has become a firm family favourite, highly recommended.

phipps2k's picture
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Cooked this today - was really looking forward to it and instead of halving the recipe (this isn't cheap - you're looking at around a tenner for the chicken alone) I thought I'd splash out and make the whole lot, with the intention of it feeding me through the week. I'm disappointed. The sauce is almost soup-like, and I've had to check back to see whether I really should have added all that water to a lidded saucepan. Before freezing the rest I'm going to stick back on the heat, uncovered, to see if it'll thicken as it reduces. Otherwise the dreaded cornflour may have to come out. Could pad out with lentils next time...

ahmedilina's picture
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I made this for friends last night and it was packed full of flavour. I doubled the garam masala as i love it. I also made an indian style salad with cucumber, tomato, red onion , coriander and lemon juice and it went really well with the meal, which included rice and nan bread. definetly making it again. thanks.

dylanski's picture
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I'm stil looking for a tikka recipe which tastes like our local takeaway's and this still wasn't quite it, but this is definitely the best recipe i've found so far. Agree it didn't have much spice (made my own paste), so it does need just a little something extra.

merrysee's picture
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Made this for a dinner party and it went down a storm, tasted as good as take away if not better, i used a whole jar of curry paste, and it wasn't too spicy. Will definately make this again.

catskye's picture
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This was amazing, full of flavour. I made my own curry paste but found that I had to double the quantities to get 6 tbsps. I cooked it with the lid off so that it would reduce down to a thicker sauce. Will definately be making this again and again.

linw333's picture
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Really lovely, but just a little bland. I used a ready-made paste, so maybe making my own would add that extra spice? Will definitely make this again though.

thommich's picture
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Good recipe. I used a spicier curry paste to give it a bit more heat. Tasted very good.

kirsty2905's picture
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Made this dish in my slow cooker over night, browned off chicken first then put all ingredients in pot. It was perfectly spiced for my taste but not enough for hubby, added cayenne pepper to his when dishing up.

nicnicj's picture

Ive just made this but its very runny, can someone suggest something to thicken it up?

Frantic Flapjack's picture
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This was very easy to make and liked by all. This is one to add to my curry repertoire! I'm going to try the Chicken Jalfrezi recipe on this site next.

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