Chicken tikka masala

Chicken tikka masala

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(167 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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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.
26th Sep, 2013
This is a really good recipe. The only change I made was leaving out the cream and using double the yogurt. It is quite sweet so it's worth adding less mango chutney than you think it needs.
16th Aug, 2013
this chicken tikka is the best I have tasted, I did add a tbsp. of turmeric tbsp. of ginger and a tbsp. of cumin after number2 and let it simmer for about 5 before adding cream and yogurt. give this 15 out of 10, it was lush, went down with the whole family. btw I have made loads of curries and this one stands out over the rest.
AVPGrowYourOwn's picture
7th Aug, 2013
I halved the ingredients to make it a healthy portion for three people. I make the paste from the recipe given above and use the full ingredients for this. I follow the receipe exactly until at the end then I taste, taste, taste! My tastebuds are pretty good and I use them to judge what's missing. Then I add more spice depending on what it's lacking. It's a hit everytime with the family. My grandfather is from India and he loves his curry! Too sweet? Earth it up with garam masala or cumin. Two earthy? Sweeten it up with some more mango chutney. Too thick? Add chicken stock. Too watery? add cream. It's all trial and error. Remember that chicken can hold a lot of water which releases when cooking so this can water the sauce down.
18th May, 2013
I tried a Korma recipe also from good was bland and watery....but this curry was scrummy...i halved the ingredients to make a supper for 4 and a portion for my lunch at work...I added 2 crushed garlic cloves to the onion and a teaspoon of garam masala spices...I also added some par boiled potato cubes to bulk it up...I made mine with a jar of paste and only added a splash of water...i also omitted the cream and stirred in a tablespoon of fromage frais frais instead the end result was fab a lovely tasty curry which was spicy enough for me and hubby but not too spicy for my fussy kids...Will definitely make again
15th Mar, 2013
Made this curry alongside the lamb rogan josh which is also listed on this site for a dinner party. It makes quite a good 'base' curry - however it was far too sweet and was incredibly mild. We had to do a lot of seasoning and added a lot of chilli/spices before it was acceptable to serve to our guests. I would suggest using a hotter curry paste or leaving out some of the mango chutney.
4th Mar, 2013
Sorry, this was rubbish, absolutely NOTHING like a tikka masala or any curry for that matter, it was basically just a creamy, tomato-y stew. Very disappointed. I've checked the recipe about 3 times now, convinced I've left something out. Bland, tasteless and NOT a curry by any stretch of the imagination.
24th Jan, 2013
Food for a crowd Not being a curry fan I was a bit daunted when asked to provide a curry for twenty, but this proved a great solution. It was easy and fun to cook, looked pretty and proved very popular. After reading other posts I omitted the water altogether and simply doubled up the recipe, making my own paste with an extra chilli. Using British welfare-raised chicken breasts and thighs, it cost just under £1.50 a head.


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