Chicken tikka masala

Chicken tikka masala

This takeaway favourite is freezer-friendly and quick to reheat, giving you the chance to get ahead and save money

Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 50 mins

Freezable

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.
Try

Freezing tips

To safely freeze, cool the curry as quickly as possible, then freeze as soon as it's completely cooled. Divide into freezer-proof containers, or use takeaway containers. To avoid freezer burn, make sure all chicken pieces are well covered with sauce. This curry will freeze well for up to 3 months. Defrost overnight in the fridge. Once thoroughly defrosted, reheat gently to prevent yogurt from splitting. Make sure it's piping hot all the way through before serving.

Making your own curry paste

In a small food processor, whizz together 5 garlic cloves, 1 large knob of fresh root ginger, roughly chopped, 1 red chilli, deseeded and roughly chopped, 2 tsp each ground cumin and coriander, 1 tsp each turmeric, paprika and garam masala, and the seeds from 4 cardamom pods. Add a little water or vegetable oil to bring the paste together. Can be stored in the fridge for up to 1 week or frozen for up to 1 month.

345 kcalories, protein 31g, carbohydrate 13g, fat 19 g, saturated fat 8g, fibre 3g, sugar 10g, salt 1.04 g

Recipe from Good Food magazine, October 2009.

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Latest comments and suggestions

Results 121-129

  • Binder photo 09LaneE

    28 November 2012

    09LaneE rated and commented on this recipe

    5 stars

    I've made this twice for my family and its not to spicy and taste juste right

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  • Binder photo Bekz

    04 January 2013

    Bekz rated and commented on this recipe

    5 stars

    Made this for my family-they kept saying how delicious it was

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  • Binder photo Mel

    08 January 2013

    Mel rated and commented on this recipe

    5 stars

    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

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  • Binder photo Sally Heatley

    12 January 2013

    Sally Heatley rated and commented on this recipe

    3 stars

    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?

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  • Binder photo LizJ

    24 January 2013

    LizJ rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Julie

    04 March 2013

    Julie rated and commented on this recipe

    2 stars

    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.

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  • Binder photo sophs

    15 March 2013

    sophs rated and commented on this recipe

    3 stars

    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.

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  • Binder photo kwoodsy

    10 May 2013

    kwoodsy rated this recipe

    5 stars

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  • Binder photo mum2three

    18 May 2013

    mum2three rated and commented on this recipe

    5 stars

    I tried a Korma recipe also from good food...it 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

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Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 50 mins

Freezable

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 2.5cm 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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345 kcalories, protein 31g, carbohydrate 13g, fat 19 g, saturated fat 8g, fibre 3g, sugar 10g, salt 1.04 g

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