Chicken tikka masala
- Lulu Grimes
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Serves 10
Easy
Prep: 15 mins
Cook: 50 mins
A star rating of 4.3 out of 5.429 ratingsRate
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This takeaway favourite is freezer-friendly and quick to reheat, giving you the chance to get ahead and save money.
Freezable
Egg-free
Gluten-free
Nut-free
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Cheese & chilli naans
A star rating of 4.9 out of 5.6 ratings
Slow cooker chicken tikka masala
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Lulu's tips for making chicken tikka masala:
- If you fancy a bit more heat in your chicken tikka masala sauce, I sometimes add an extra red chilli or a pinch of chilli powder to the paste. This gives the dish a warming kick without overpowering the other flavours.
- To boost the veg content of this dish, I sometimes stir in spinach, some canned chickpeas or peas towards the end of cooking. They cook quickly and add colour and texture without taking away from the rich, creamy sauce.
- I love serving this dish with a sprinkle of fresh coriander leaves on top and a side of warm naan bread or basmati rice. For a real treat, try it with our cheese and chilli naans - they complement the rich, creamy sauce perfectly.
- 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. This recipe will keep in the freezer for up to three months. Defrost overnight in the fridge then reheat gently to prevent the yogurt from splitting. Make sure it's piping hot all the way through before serving.
Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal345
-
fat19g
-
saturates8g
-
carbs13g
-
sugars10g
low
-
fibre3g
-
protein31g
-
salt1.04g
low
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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.
-
step 5
Scatter the rest with coriander leaves and serve with basmati rice and naan bread.
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.
Lulu Grimes
As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes
Recipe from Good Food magazine, October 2009
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A star rating of 4.3 out of 5.429 ratings
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