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.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 81-100

  • Binder photo maloybishop

    09 October 2011

    maloybishop commented on this recipe

    Really great! I had no space in the freezer and this recipe is easy to halve. Tasted magnificent and very very easy to make.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Rachael Dyson

    05 November 2011

    Rachael Dyson commented on this recipe

    Really easy recipe, with great results. My Uni house loved it!! Nom Nom Nom

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Tara25

    05 December 2011

    Tara25 rated and commented on this recipe

    3 stars

    The sauce was lovely but the chicken did not absorb any of the flavours. The chicken deffinately needs marinating first, as they do in the Restaurants.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Emilia

    29 December 2011

    Emilia commented on this recipe

    This curry beats any other curry i have made.It's an absolute winner with all the family...yum yum yummy.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Marcula

    04 January 2012

    Marcula rated and commented on this recipe

    5 stars

    Was asked to make a curry for several people as a contribution to a hot buffet for a New Year's Eve party. Had never made a curry before and used this recipe. Curry was lovely and so easy to make. Will defintely make again (and again!)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo seth

    05 January 2012

    seth rated and commented on this recipe

    5 stars

    I made this for friends on new years eve. I used an extra two spoons of paste to give it more of a kick, and I would marinate the chicken overnight next time, but it was a roaring success. Everybody thought it had been delivered from the local Indian restaurant. Will be making this again without doubt.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo wilko

    23 January 2012

    wilko commented on this recipe

    gave this a whirl on saturday night and to be honest was well worth it as it goes.... was my first experience of cardamon pods...(zesty little fella,s ) Making the paste was enjoyable and followed the destructions to the letter....4 smiley faces in our gaff after. Did add a little curry powder mind you because did seem a little sparce on volume when i processed it up into paste... But all in all a "bang on recipe"

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mel S

    26 January 2012

    Mel S rated and commented on this recipe

    5 stars

    Great taste and easy to make, will definitely make this again!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo AmyChicky

    15 February 2012

    AmyChicky rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Susie

    19 February 2012

    Susie rated and commented on this recipe

    5 stars

    I made this twice now and freezes very well. I followed kitkat's advice and doubled the paste quantity to get 6 tablespoons and it tasted better than ever, thanks! :-)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Humble Dude

    27 February 2012

    Humble Dude rated and commented on this recipe

    5 stars

    This is by far the tastiest sausage casserole I've ever had (and the only one that hasn't included a jar...). I probably overdid the veg (my swede was rather large and I added half a pepper), and maybe there is too much stock in the recipe as I actually took some of the sauce out to reduce in a separate pan, but it was worth it! And so simple!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Taz

    02 March 2012

    Taz commented on this recipe

    Very watery, Not enough taste, i.e. very bland. Hopefully next time i'll make my own masala paste and should taste better. Needs a bit more spice

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Taz

    02 March 2012

    Taz rated this recipe

    1 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Taz

    02 March 2012

    Taz rated this recipe

    1 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Taz

    02 March 2012

    Taz commented on this recipe

    Needs more spice. Less Cans of tomatoe, Possibly more curry paste as well.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo JJ

    05 March 2012

    JJ rated and commented on this recipe

    5 stars

    This came about excellent! since I been grew up in India, I will add some more spices though. Anyway it tasted superb!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Toria

    07 March 2012

    Toria rated and commented on this recipe

    5 stars

    Very nice! All my family loved this and it freezes really well and tastes just as good when reheated. Will be making this again. I followed the recipe exactly and made my own paste. Yum yum!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Lawnor

    18 March 2012

    Lawnor rated and commented on this recipe

    1 stars

    I made my own paste. Perhaps I should have bought some instead as this has no flavour to it. The sauce is watery too. Overall its not very pleseant and I have boxes of this stuff clogging up my freezer and I'm not keep on eating any more of it.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo SpecialK

    19 March 2012

    SpecialK commented on this recipe

    We love our curries so we like to make our own as taste better & this one is lovely! I like a bit heat in mine & this was perfect. The paste is easy to make too & would rather do this than buy a jar of paste.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo SpecialK

    19 March 2012

    SpecialK rated and commented on this recipe

    5 stars

    forgot to give it the stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

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
Print this recipe
Add to your binder

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close