Chicken tikka masala

Chicken tikka masala

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(167 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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Robert Frampton's picture
Robert Frampton
19th Jan, 2018
5.05
Very nice recipe marinated the chicken over night and left out cream and water
Lucy C's picture
Lucy C
28th Dec, 2017
5.05
Made this yesterday. Spice paste was beautiful, would add extra chilli if you like it spicy. Used 300ml light coconut milk instead of any cream or yoghurt. 1 can of tomatoes was plenty enough, not sure why it called for two. Didn’t use red bell peppers as I had none, but would’ve blended them into the spice paste rather than chopped up into the recipe. Sauce was reduced a little, but was a good consistency by the end. Didn’t add mango chutney, personally feel this would’ve overpowered the flavours in the dish. Used fresh cumin seeds, fried them a long with a few cardamom pods to get the flavours going with the onions. Although I deviated slightly from the recipe it did give a good base with the spice paste mix. I’d highly recommend making your own paste rather than buying jars, but that is personal preference.
Dani Stapleton
26th Dec, 2017
5.05
Really tasty curry. I made this recipie from scratch including the masala paste. Only thing I’d say is in my household it would only serve 6 not 10 as suggested but that maybe that’s just us!! :)
Char9017
13th Oct, 2017
5.05
Absolutely delicious. One thing I'd agree with other reviewers about is that don't put in the amount of water stated as it is really watery. Even though I simmered it for 20 minutes longer it still didn't thicken up much. Other than that I will 100% make this again.
Rhea101
9th Feb, 2017
This is a favourite in my house. I don't add the water, as I find it makes it watery. Also adding some green chillis at the same time as the red peppers gives it a little kick. Also add extra 10min cooking time before adding the cream.
vicks40butfeels30
27th Nov, 2016
Delicious - After the comments I just added a little water to thin it down a little. I did change the recipe a little, I made my own marinade using onion, garlic, ginger, cumin, nigella seeds, fennel seeds and coriander seeds (I toasted these first and then smashed in a pestle and mortar) then blended to a pulp, cooked with some tomato purée then cooled. I then smothered the chicken and left it to do its magic for a few hours. I then mixed half of the bottled Tikka paste and cooked as per recipe, it was amazing.
jeremymiddleton's picture
jeremymiddleton
12th Nov, 2016
5.05
Winner, winner, chicken dinner. Tip. Buy Pataks pastes and chuckneys. Other manufacturers do don't give depth of flavour or are to sweet.
ecollins
13th Oct, 2016
2.55
An ok recipe as a base. However I found I used all of the paste as half didn't give any heat/flavour really. Depends on your chilli really too I guess!! I also reduced the amount of cream/yoghurt too as it was very creamy with the full amount. If I was making it again I think I could consider leaving these out as I think it was nicer without them.
Gilldoll
6th Oct, 2016
5.05
Love this recipe. I half it and use the same amount of paste for the full lot, no water and less double cream and yoghurt. Doesn't come out watery or bland. Beautiful
Mike Purslow
26th Sep, 2016
1.3
I've made some good dishes from this site, but this was not one of them. I made the paste myself. I would leave the cardamon seeds out, they make an unexpected entrance when eating the dish! It's very watery, I would recommend that you thicken the sauce. I won't be making this one again.

Pages

carriepops100
1st Apr, 2016
Loved this recipe but can anyone tell me why my yoghurt split in the sauce...it doesn't look great?
nelsonk39544
7th Jan, 2015
I cannot find the link for the paste, can anyone advise please?
AliW
8th Jan, 2015
It is one of the two tips at the bottom of the page - if it's not showing, I think you click the side arrows on the tip box.
Jonohar1's picture
Jonohar1
13th Sep, 2014
Made this a few times, beautifull i just ad some chilli puree for the little kick it needs