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Chicken tikka masala with rice on a plate

Chicken tikka masala

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Rating: 5 out of 5.315 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10

This takeaway favourite is freezer-friendly and quick to reheat, giving you the chance to get ahead and save money.

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal345
fat19g
saturates8g
carbs13g
sugars10g
fibre3g
protein31g
low insalt1.04g
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Ingredients

  • 4 tbsp vegetable oil
  • 25g butter
  • 4 onions, roughly chopped
  • 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 2.5cm cubes
  • 2 x 400g cans chopped tomatoes
  • 4 tbsp tomato purée
  • 2-3 tbsp mango chutney
  • 150ml double cream
  • 150ml natural yogurt
  • chopped coriander leaves, to serve

Method

  • STEP 1

    Heat the vegetable 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.

  • STEP 2

    Add the tikka masala paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.

  • STEP 3

    Add the chicken breasts and stir well to coat in the paste. Cook for 2 mins, then tip in the chopped tomatoes, tomato purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.

  • STEP 4

    Remove the lid, stir through the mango chutney, double cream and natural yogurt, then gently warm through. Season, then set aside whatever you want to freeze. Will keep, in an airtight container, in the freezer for up to three months. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

RECIPE TIPS
MAKING YOUR OWN CURRY PASTE
In a small food processor, whizz together 5 garlic cloves, 1 large knob of ginger, roughly chopped, 1 red chilli, deseeded and roughly chopped, 2 tsp each ground cumin and coriander, 1 tsp each turmeric, paprika and garam masala, and the seeds from 4 cardamom pods. Add a little water or vegetable oil to bring the paste together. Will keep in the fridge for up to one week or frozen for up to one month.
FREEZING TIPS
To safely freeze, cool the curry as quickly as possible, then freeze as soon as it’s completely cooled. Divide into freezer-proof containers, or use takeaway containers. To avoid freezer burn, make sure all chicken pieces are well covered with the sauce. Will keep, in the freezer, for up to three months. Defrost overnight in the fridge. Once thoroughly defrosted, reheat gently to prevent the yogurt from splitting. Make sure it's piping hot all the way through before serving.

Goes well with

Recipe from October 2009, October 2009

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Overall rating

Rating: 5 out of 5.315 ratings
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