• 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.


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.


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.

Recipe from Good Food magazine, October 2009

Goes well with


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