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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8th Jan, 2013
I have been looking for a new curry recipe and when I made this I found it, have since made it again and again. Friend's and family love it!! I stuck to the recipe, with no distraction, and it turned out spot on
4th Jan, 2013
Made this for my family-they kept saying how delicious it was
28th Nov, 2012
I've made this twice for my family and its not to spicy and taste juste right
14th Nov, 2012
First try and yes it was too watery, so I tried taking the lid off but that only made the chicken fall apart. So what I did was take all the chicken out and then used a hand blender to thicken up the sauce, as in a balti curry. Perfect consistency. Next time I will make the sauce without the chicken and marinate it over night, then grill the chicken and after cooking the sauce, add it to it for a more firmer meat.
19th Oct, 2012
I stuck to the ingredients and found it too watery, i like my sauces to be thick, I added corn flour, next time I would not add water. cost me £12 so not cheap, but you do get plenty.
16th Oct, 2012
Great recipe. I played a little fast and loose with quantities (made it for 2 people rather than 10) but the end result was amazing!
11th Oct, 2012
Fantastic recipe!It tastes so so good, but i guess its very important to put not too much spices, while a bit more garlic and fresh coriander and fresh chilies. Very very tasty!MUMS!
27th Aug, 2012
quick simple and like any curry make day before to let flavour develop
6th Aug, 2012
really tasty and easy to make, good value for money :)
5th Aug, 2012
A friend told me about how good this recipe was and she wasn't wrong. I followed the recipe to the letter, using paste from a Patak's jar. It was really substantial and my husband said that it was "almost like having an Indian meal at home" (praise indeed from him!). Loads for the freezer and will definitely make this again.


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