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 21-40

  • Binder photo Janjam

    25 November 2009

    Janjam rated and commented on this recipe

    5 stars

    This has become a firm family favourite, highly recommended.

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  • Binder photo Yorkshire Bex

    21 December 2009

    Yorkshire Bex rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Sarah Marshall

    27 December 2009

    Sarah Marshall rated this recipe

    5 stars

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  • Binder photo Natalie

    05 January 2010

    Natalie rated this recipe

    5 stars

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  • Binder photo Fatso

    16 January 2010

    Fatso rated this recipe

    4 stars

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  • Binder photo Nic

    07 February 2010

    Nic rated this recipe

    5 stars

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  • Binder photo Clairebear

    19 March 2010

    Clairebear rated this recipe

    5 stars

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  • Binder photo Claire

    13 April 2010

    Claire commented on this recipe

    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??

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  • Binder photo mssteel

    19 April 2010

    mssteel rated and commented on this recipe

    5 stars

    Delicious!

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  • Binder photo Katie

    03 May 2010

    Katie rated and commented on this recipe

    5 stars

    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.

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  • Binder photo my food

    13 June 2010

    my food commented on this recipe

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

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  • Binder photo jedi master

    20 June 2010

    jedi master commented on this recipe

    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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  • Binder photo Amy_Nicole

    23 June 2010

    Amy_Nicole commented on this recipe

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

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  • Binder photo jane25

    03 July 2010

    jane25 rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Steve D

    15 July 2010

    Steve D rated and commented on this recipe

    4 stars

    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!

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  • Binder photo Claire Wood

    27 July 2010

    Claire Wood rated and commented on this recipe

    3 stars

    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.

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  • Binder photo Rich NY

    30 July 2010

    Rich NY rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Grubs up

    25 August 2010

    Grubs up rated and commented on this recipe

    5 stars

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

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  • Binder photo Nat20

    10 September 2010

    Nat20 commented on this recipe

    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

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  • Binder photo Nat20

    10 September 2010

    Nat20 rated and commented on this recipe

    5 stars

    and my rating which I forgot

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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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