Chicken tikka masala

Chicken tikka masala

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(156 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 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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hcupcake19
12th Apr, 2015
Fantastic recipe!
penny6
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
lseastwood
19th Mar, 2015
1.3
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
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?
harkstar1
17th Nov, 2014
5.05
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
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
Jellybeans9
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 :)
Grainnemaguire@...
7th Sep, 2014
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!
madamzsazsa
5th Sep, 2014
This is a very nice recipe. However I do leave the pepper out as I don't like it. I also leave it to simmer a lot longer than 15mins - more like 45mins. This also ensures the sauce thickens up. I also don't add anywhere near the amount of cream or yoghurt that they say. I probably use about a tablespoon of creme fraiche.
madamzsazsa
16th May, 2014
This was absolutely delicious! My partner had the leftovers two days later & he said it was even better. I halved the recipe as there are only two of us, and only used about a quarter of creme frache - He doesnt like too-creamy curries. Will be making again to store in the freezer.

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