Chicken tikka masala

Chicken tikka masala

  • 1
  • 2
  • 3
  • 4
  • 5
(128 ratings)

By

Magazine subscription – 5 issues for £5

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
Save to My Good Food
Please sign in or register to save recipes.

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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place 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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
rebecca1july's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

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

Lovely freezer standby.

alexnena's picture
  • 1
  • 2
  • 3
  • 4
  • 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.

natalielm20's picture
  • 1
  • 2
  • 3
  • 4
  • 5

and my rating which I forgot

natalielm20's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

This has become a firm family favourite, highly recommended.

Pages

Questions

Tips