Chicken tikka masala

Chicken tikka masala

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(166 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 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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26th Jun, 2015
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
7th Jun, 2015
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.
3rd May, 2015
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.
12th Apr, 2015
Fantastic recipe!
23rd Mar, 2015
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
19th Mar, 2015
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!
8th Jan, 2015
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?
17th Nov, 2014
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.
7th Nov, 2014
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
19th Oct, 2014
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 :)


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