Chicken tikka masala with rice on a plate

Chicken tikka masala

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(188 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

    Butter

    butt-err

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

  • 4 onions, roughly chopped
    Onion

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

    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

    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 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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sarah cook's picture
sarah cook
3rd Sep, 2018
5.05
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
5.05
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
Ali123456
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
4.05
Very good, tastes great however absolutely no need at all for two tins of chopped tomatoes. One tin is plenty!
RPCT
4th Jun, 2018
5.05
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.
KatyLou81
23rd Feb, 2018
5.05
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
5.05
Very nice recipe marinated the chicken over night and left out cream and water
Lucy C's picture
Lucy C
28th Dec, 2017
5.05
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
5.05
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!! :)
Char9017
13th Oct, 2017
5.05
Absolutely delicious. One thing I'd agree with other reviewers about is that don't put in the amount of water stated as it is really watery. Even though I simmered it for 20 minutes longer it still didn't thicken up much. Other than that I will 100% make this again.

Pages

carriepops100
1st Apr, 2016
Loved this recipe but can anyone tell me why my yoghurt split in the sauce...it doesn't look great?
nelsonk39544
7th Jan, 2015
I cannot find the link for the paste, can anyone advise please?
AliW
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
Jonohar1
13th Sep, 2014
Made this a few times, beautifull i just ad some chilli puree for the little kick it needs