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Chicken tikka masala

Chicken tikka masala

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(138 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

  • kcalories345
  • 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

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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.

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Comments (144)

devine22's picture
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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

ewardman's picture
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Really tasty, and very easy to make.

mariebigapple's picture

sorry forgot to rate it i would give this recipe 5 out of5

mariebigapple's picture

this was very tasty l am going to make it for a dinner party with friends which i am sure they to will love

wendy1427's picture
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loved it! This is my new fav curry recipe. I used shop bought paste and added a spoonful of ground almonds. The kids really enjoyed it too!

lauren_rowe's picture
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I made this last night for a hungry bunch, went down a treat, if I had more time I would have made my own paste, but I didn't so jar it was (used Patak's) very nice. My only complaint is that maybe it could do with some potato in there too, so its more bulky. Was a little on the runny side which was disappointing. Will definitely try it again.

rebecca1july's picture
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great freezer recipe quick and easy

chloe13923's picture

This looks really yummy!!!! It is my parents annerversery and I might cook this!!!!! xx :D

alilama's picture
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GORGEOUS! Added a bit more spice.... but sooo tasty!

homemadesoup's picture
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Lovely freezer standby.

alexnena's picture
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I made this a couple of weeks ago for hubby and kids and they absolutely loved it. The kids (and hubby) asked for seconds. I had to halve the chicken and tomato quantities as we were only 4 persons. Next time I´ll put much less water as it became very watery and I had to bind it with cornflour, but this made it even more creamy. I gave the recipe to a colleague who made it as part of a dinner party and she said everybody loved it.

natalielm20's picture
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and my rating which I forgot

natalielm20's picture
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I tried this recipe last night, was surprised how well it turned out. It was very tasty and there is plenty left so I might put some in the freezer for a rainy day

chris1979's picture
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Great recipe. I used a shop bought tikka paste but through in a chopped red chilli to give it an extra kick.

thenewyorkers's picture
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I made a veggy version with courgette, chestnut mushrooms, cauliflower and carrot. Ended up adjusting the quantities but it's worked out really well. It's the first time in about 10 years I've made the paste from scratch and it's worth it even if it's just for the smell when you first put it in the pan! The amount of paste was just about enough for the recipe but I was nowhere near the 6 tablespoons, maybe I didn't add enough water/oil? It's not hot but it is tasty.

claireparnell's picture
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Really tasty curry, I made double the paste and it was the right amount to make it a medium curry. Lots of flavour too. I used boneless skinless thighs in mine, the only thing I was disappointed with was the sauce consistency. Although I didn't add the extra water, it was still too runny so next time (yes, I will be making it again, it was yummy) I will cook it with the lid off to see if the sauce will thicken up. On this occasion I ended up adding ground almonds to try to thicken it up.

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.

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