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Chicken tikka masala

Chicken tikka masala

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(143 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

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 onion, roughly chopped

    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

    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

    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, questions and tips

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Comments (146)

Mummy2twolaura's picture
5

Made this and it was delicious goes very far as well i made it for 3 adults and 5 kids and still had a lot to freeze definitely a new family fave!!

katrina4081's picture
5

Kate (6) says "the most wonderful food you will ever taste".

pieshop's picture
2.5

A little bland. Didn't use as much water as the recipe stated. It just needs a bit of 'something' to give it some flavour, but I don't know what that 'something' is.

Annie17's picture

Very nice! Simple, but much better than a shop bought sauce. I think I'll use less mango chutney next time - a bit too tangy for my liking. I lightly blended it also.

triciaroo's picture

Just finished making this for the freezer (new baby 2 days overdue!). Have tasted it and think it's great given how easy it was. After reading through the comments, I added extra paste, a bit of extra mango chutney (used the premium Geeta's one) and just used 0% fat natural yogurt to keep the fat down. I used slightly less chicken and added more peppers. Lots of sauce, as others have said, but I like that!

sneakydea's picture

Cooked this tonight too much tomato taste for my liking is it supposed to taste like this

allielovetocook's picture
5

I used paste from a jar for speed and wasn't at all disappointed. I added half a thumb of ginger, 2 garlic cloves and a red chilli all whizzed up in the food processor. I also added extra red pepper as we like it and wanted to bulk it out a bit more. Loads of sauce! I halved the recipe, but was generous with the paste. Also added the yoghurt and a splash of cream. The result was so lovely! .. and it reheated for a second meal really well with just a splash of water to thin the sauce and tasted even better the second day.

alexofevil's picture
5

Loved this, I added an extra 2 tablespoons of Tikka Masala paste and an extra pepper but otherwise as recipe.
Froze really well and like most curries tasted even better when heated up the second time.

hannahwillis's picture
3.75

Made this last night, we really liked the flavours but the sauce was far too runny. Will make again but this time without the water and a lot more curry paste (my other half isn't keen on too much spice but even he said this was too mild!). I also didn't think the peppers added much to the recipe.

heybear's picture
2.5

This was nice enough but it doesn't stand out as a make-again dish. It's a little on the bland side for a curry.

willmrpink's picture

Made this for the family. Everyone really enjoyed it even the kids who do not want curries as a rule. Will definitely be doing this again.

Jac's Cafe's picture

I made this last week for a few friends last weekend, went down a strom needless to say there was no leftovers .Will be making this again for sure full five stars from me & my friends.

hcupcake19's picture

Fantastic recipe!

penny6's picture

I added garlic and chilli flakes and also some frozen spinach defrosted slightly and chopped up so it wasn't long and stringy in the soup.i enjoyed it very much however I froze a portion and when reheated the carrots were a funny texture so I won't be freezing it again.x

lseastwood's picture
1.25

I was really disappointed with this recipe after all the glowing reviews: to me it tasted no better than something out of a jar or a 5 minute stir fry with curry paste and creme fraiche - not worth the effort of following the recipe. I used Pataks hot curry paste rather than tikka masala paste which i suppose could be the reason for my disappointing result. I won't be making it again to see!

AliW's picture

Just made this for a small crowd at church. Everyone liked it! For personal use, I'd make it a bit hotter. I added only a bit of water to rinse out the tikka jar, but it makes a lot of sauce - so next time I will put less cream and yoghurt in. In fact, I'd prefer a slightly healthier version, so no cream but something else if necessary?

harkstar1's picture
5

I made this recipe last Wednesday evening in preparation for my dinner party on Friday. I have made several curries before so after reading the previous comments, I decided to make a few adjustments.

Firstly, I doubled the amount of ingredients in the Paste. I pretty much followed the recipe to the letter except I used 10 chicken breasts, twice the amount of Paste, and I didn't add the water. The end result was lovely. I must admit that it did probably taste better on the Friday than it did on the Wednesday as the flavours had infused together. I would definitely make this again, its really easy and very tasty. In my opinion it did need twice the amount of paste. It was still very mild but had a nice flavour.

JAMESYQUICK1's picture

I have registered for an account just so I can put that this curry was amazing. easy to cook and just tastes like nothing ive made before. 10/10

Jellybeans9's picture

I cut down the recipe as I only needed two portions. The paste recipe listed was very straight forward to make, and is great for keeping in the fridge for next time. I used just a tablespoon each of the yogurt and cream, and used about a teaspoon and a half of sugar instead of the mango chutney, as I didn't have any.

This made a very mild curry, but with plenty of flavour and was very tasty. Definitely the best tikka I have made, and so simple to do. Great recipe even with a few tweaks :)

Grainnemaguire@me.com's picture

Lovely recipe. However., leave out the water. I added extra chilli , ginger and garlic and added yogurt only and on another occasion creme fraiche only. A big hit! My friends asking me to make it when they're visiting!

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Questions (3)

carriepops100's picture

Loved this recipe but can anyone tell me why my yoghurt split in the sauce...it doesn't look great?

nelsonk39544's picture

I cannot find the link for the paste, can anyone advise please?

AliW's picture

It is one of the two tips at the bottom of the page - if it's not showing, I think you click the side arrows on the tip box.

Tips (1)

Jonohar1's picture

Made this a few times, beautifull i just ad some chilli puree for the little kick it needs

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