Chicken tikka masala

Chicken tikka masala

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(151 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:

  • kcal345
  • fat19g
  • saturates8g
  • carbs13g
  • sugars10g
  • fibre3g
  • protein31g
  • salt1.04g
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Ingredients

  • 4 tbsp vegetable oil
  • 25g butter
    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

    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

    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

    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

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 (153)

annmac1's picture
3

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
5

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

ardanbothar's picture
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
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
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

ewardman's picture
5

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
5

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
3

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
4

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
5

GORGEOUS! Added a bit more spice.... but sooo tasty!

homemadesoup's picture
5

Lovely freezer standby.

alexnena's picture
5

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.

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