Chicken tikka masala with rice on a plate

Chicken tikka masala

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(222 ratings)

Prep: 15 mins Cook: 50 mins


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


  • kcal345
  • fat19g
  • saturates8g
  • carbs13g
  • sugars10g
  • fibre3g
  • protein31g
  • salt1.04g
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  • 4 tbsp vegetable oil
  • 25g butter



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

  • 4 onions, roughly chopped



    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 peppers, deseeded and cut into chunks
  • 8 boneless, skinless chicken breasts, cut into 2½ cm cubes
  • 2 x 400g cans chopped tomatoes



    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 is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • chopped coriander leaves, to serve


  1. Heat 4 tbsp vegetable oil and 25g butter in a large, lidded casserole on the hob, then add 4 roughly chopped onions and a pinch of salt. Cook for 15-20 mins until soft and golden.

  2. Add 6 tbsp chicken tikka masala paste and 2 red peppers, cut into chunks, then cook for 5 mins more to cook out the rawness of the spices.

  3. Add 8 boneless, skinless chicken breasts, cut into 2 ½ cm and stir well to coat in the paste. Cook for 2 mins, then tip in two 400g cans chopped tomatoes, 4 tbsp tomato purée and 200ml water.

  4. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.

  5. Remove the lid, stir through 2-3 tbsp mango chutney, 150ml double cream and 150ml natural yogurt, then gently warm through.

  6. Season, then set aside whatever you want to freeze. 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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Jackie Mc
9th Feb, 2019
Made half quantities of everything but turned out far too bland, and I don't like curries too hot. Next time would omit water and yogurt and just use half the amount of cream. Will definitely make again as had a lovely fragrance.
sarah cook's picture
sarah cook
3rd Sep, 2018
Definitely make the curry paste from scratch. Use it for the biryani recipe on here too and it always works out a treat.
Katy Mead's picture
Katy Mead
24th Aug, 2018
I made it for 2. Used about 3 tbsp of ready made tikka masala paste. Blitzed up some extra chilli garlic and ginger and a little ground cumin. Used 1 turkey breast and 1/2 tin of chick peas. Didn't add too much liquid so used 1/4 tin tinned tomatoes and 100ml coconut milk. Delicious!!
Ali123456's picture
7th Aug, 2018
I have made it twice. First time followed advices in comments. Made half portion, used full portion of paste, used 1x passata instead of tomatoes in can. Came out very good. Quite spivey. We eat spicier than that so was very good. Second time followed the recipe bit more. Used one passata and one can of tomatoes, added bit more paste - full Pataks jar. Came out lovely. It's a tasty curry, a bit spicey. Definitely not bland nor very thin, even though I did add water. Don't see problem with the recipe. Will make again.
Kyle Cusworth's picture
Kyle Cusworth
23rd Jul, 2018
Very good, tastes great however absolutely no need at all for two tins of chopped tomatoes. One tin is plenty!
4th Jun, 2018
Delicious - we didn't get to freeze portions because we kept eating it. I followed the recipe to the T and although there was a lot of liquid we loved mopping it up with rice and naan. More like this one please.
23rd Feb, 2018
This is the best curry I’ve made!! It’s really easy to make & I even made my own curry paste! As others have said I didn’t add any water or mango chutney but it was still delicious & my fussy 2 year old even wanted a second helping!!
Robert Frampton's picture
Robert Frampton
19th Jan, 2018
Very nice recipe marinated the chicken over night and left out cream and water
Lucy C's picture
Lucy C
28th Dec, 2017
Made this yesterday. Spice paste was beautiful, would add extra chilli if you like it spicy. Used 300ml light coconut milk instead of any cream or yoghurt. 1 can of tomatoes was plenty enough, not sure why it called for two. Didn’t use red bell peppers as I had none, but would’ve blended them into the spice paste rather than chopped up into the recipe. Sauce was reduced a little, but was a good consistency by the end. Didn’t add mango chutney, personally feel this would’ve overpowered the flavours in the dish. Used fresh cumin seeds, fried them a long with a few cardamom pods to get the flavours going with the onions. Although I deviated slightly from the recipe it did give a good base with the spice paste mix. I’d highly recommend making your own paste rather than buying jars, but that is personal preference.
Dani Stapleton
26th Dec, 2017
Really tasty curry. I made this recipie from scratch including the masala paste. Only thing I’d say is in my household it would only serve 6 not 10 as suggested but that maybe that’s just us!! :)


12th Jan, 2019
Could this recipe be adapted for a slow cooker?
goodfoodteam's picture
12th Jan, 2019
Thanks for your question. As there are quite a few steps here which require attention and they're all quite short, we'd suggest it's not the best for the slow cooker. Take a look at our slow cooker curry collection for recipes designed especially for the slow cooker. We hope you find one you like.
Josie Britchford's picture
Josie Britchford
8th Jan, 2019
So after reading through people’s comments, when making this I only used one tin of tomatoes (I’m not a great fan of them) and I subbed coconut milk instead of cream and yoghurt. This came out tasting very tomatoey though :( any advise as to what to do? I followed every other step to the T and make my own tikka paste
goodfoodteam's picture
12th Jan, 2019
Thanks for your question. This dish is big on tomatoes with the tomato purée adding to much of the flavour. You could reduce the purée but this also helps to thicken the sauce so the consistency will then be more runny. We also have lots of other curry recipes, many do not contain any tomato at all, take a look at our chicken curry collection and our curry collection for inspiration:
1st Apr, 2016
Loved this recipe but can anyone tell me why my yoghurt split in the doesn't look great?
7th Jan, 2015
I cannot find the link for the paste, can anyone advise please?
8th Jan, 2015
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.
Jonohar1's picture
13th Sep, 2014
Made this a few times, beautifull i just ad some chilli puree for the little kick it needs
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