Chicken tikka masala

Chicken tikka masala

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(163 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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12th Jul, 2012
mmmm lovely, just cooked this and i love it i added extra currey paste (well the hole jar) like others have said before me it was a little runny to start with but i cooked un coverd and was fine in the end :)
23rd May, 2012
This is such an easy dish to make , it's not the first time either. I love it.
12th May, 2012
This meal was very tasty, I used skinless and boneless chicken thighs as they are cheaper but I also prefer the taste. Great with rice also jacket potatoes.
11th May, 2012
please be kind enough to allow us to print without any photo. We would save ink and protect the planet.
9th May, 2012
Gorgeous curry. I only added a splash of water though, as it was already runny enough with 2 tins of tomatoes.
5th May, 2012
I made this tonight for me & my husband I made the paste I added a whole red chilli which gave it a good heat added the tomatoes and 200mls of water , but I cooked it longer until the sauce reduced down as I make a lot of curries it needed to be less liquid , so all that said it was too running cook it till it reduces more or don't put 200mls in put less Then I added low fat creme fraiche 4 tbls that was plenty of sauce also not so fattening or creamy , my husband loved it 10/10 he said and I have to agree ! Great paste but too much liquid for my liking
20th Apr, 2012
Not impressed - which suprised me because reading the reviews I thought it would be a keeper
15th Apr, 2012
This curry is absolutely delicious!!! I didn't add the red peppers, and I swapped the double cream and natural yoghurt for crème fraîche because thats what I had in the fridge, I also added four heaped teaspoons of the mango chutney and while eating the curry you could really taste the sweetness of the mango chutney. I served it with rice and naan bread. AMAZING!
31st Mar, 2012
Very bland and tasteless despite adding cayenne pepper toward the end of cooking. Might make again but will add a chilli.
28th Mar, 2012
my 10yr old daughter made this dish for tea and it was delicious! it was easy to follow not to spicy just right for younger family members to enjoy!


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