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Chicken tikka masala

Chicken tikka masala

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(160 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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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.
27th Apr, 2014
Made this the other day- very nice. Just wondering how people are reheating it after freezing? Is it best to defrost then heat in the pan?
5th Mar, 2014
I made this last night for family and everyone loves it. I blitzed the remaining sauce up and made myself a tasty lunch time soup, yum yum
Cooking Freak
10th Feb, 2014
I made this tonight and found the curry very tasty however the sauce seemed too thin. Next time I make it I will only add water if the sauce needs it I will also purée the tomatoes or use passata before adding them to the curry. If it wasn't for the sauce being too thin I would have given it 5 stars
1st Feb, 2014
I made this for the first time yesterday - one of the best curries I've tasted! I wanted to make it just for my husband and myself and didn't want to waste it if we didn't like it so I halved the ingredients. I also took a tip from an earlier review and used creme fraiche instead of cream & yogurt and reduced the amount of chutney. I also kept to the 200ml of water so that it wasn't too dry. We each had a good portion and froze enough for at least 2/3 more good portions. Easy to make and will definitely make again.
19th Jan, 2014
I've made this loads of times and it has become a firm favourite in our house! Really easy to make and super tasty. I add a good shake of hot chilli powder, but omit the cream and yoghurt at the end and replace with low fat creme fraiche. Really lovely, feels like a treat but not too sinful! Freezes brilliantly too.
27th Dec, 2013
Very tasty. I had to "wing it" a bit as I was out of tomato purée and I didn't have any cardamom pods so left those out. I did have some tikka blend so added that as well and I also used coconut milk instead of cream/yogurt as I am lactose intolerant. Will be doing this again, everyone enjoyed it.
14th Dec, 2013
I made this for 50 people (and since again for 25). Perfect balance for those who don't like too much chilli heat. I used the paste recipe (double for 50), saved some peppers but cooked the sauce first, then quick blitz with the hand blender. Marinated the chicken in the yoghurt and some of the paste and added that for the last 20 minutes or so with the remaining pepper and finished with some cream, seasoning and coriander. Great recipe. I generally serve chillies or chilli sauce on the side for those who like it fiery! (Will try hsiq's seasoning next time. Sounds good combo!)
15th Oct, 2013
This is a great recipe. I loved it, everyone else loved it, and it tasted just how a tikka masala should taste! I added a bit extra cream and yogurt (measured it wrong) but it still turned out delicious and I have even been asked to make it again and again since! Remember to season; curry powder, garam masala and some cumin does the trick. Near perfect!
12th Oct, 2013
Really enjoyed this recipe, however i did make a few changes. used tomato pasata instead of tinned tomatoes due to my guests not enjoying tomatoe pieces i also used double the cream instead of yoghurt to thicken it up. I did use the curry oaste suggest here hwoever this created a very mild spice and therefore i had to add extra spice and peppers for flavour.


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