Chicken tikka masala with rice on a plate

Chicken tikka masala

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(276 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 a dairy product made from separating whole milk or cream into fat and…

  • 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 4 tbsp vegetable oil and 25g butter in a large, lidded casserole on the hob, then add 4 roughly chopped onions and a pinch of salt. Cook for 15-20 mins until soft and golden.

  2. Add 6 tbsp chicken tikka masala paste and 2 red peppers, cut into chunks, then cook for 5 mins more to cook out the rawness of the spices.

  3. Add 8 boneless, skinless chicken breasts, cut into 2 ½ cm and stir well to coat in the paste. Cook for 2 mins, then tip in two 400g cans chopped tomatoes, 4 tbsp tomato purée and 200ml water.

  4. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.

  5. Remove the lid, stir through 2-3 tbsp mango chutney, 150ml double cream and 150ml natural yogurt, then gently warm through.

  6. Season, then set aside whatever you want to freeze. 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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Thegarfeet's picture
22nd Jul, 2020
Pretty simple recipe to follow but was lacking in a bit of taste for us lot, perhaps we’re used to a hotter curry than we realise?
Jon Noble's picture
Jon Noble
4th Jun, 2020
This looks more like a Korma. Tikka masala is two separate dishes. Chicken tikka and a masala sauce . My recipe for this dish is authentic and much easier to make. See for your self at Cowbridge Kitchen . Too much cream and yogurt in this ...
jaded84's picture
13th May, 2020
A really tasty curry followed to the letter will definitely make again
17th Apr, 2020
Love this recipe! Definitely one of my favourites, I always read the comments before I try a new recipe so I followed others suggestions, I halved all of the ingredients and I didn’t add any water and it was AMAZING. My fussy 7 year old loves it and she’s never liked a curry before, we’ve made it twice and it’s so full of flavour!
18th Jan, 2020
Very easy and tasty. I marinaded the chicken for a few hours before cooking which I would recommend . I’d also add slightly less water if making it again.
may hod's picture
may hod
5th Dec, 2019
I love this recipe and my husband love it when I cooked the other night!!! Thanks a lot!!!!
lauras89's picture
20th Aug, 2019
Made half the quantity but shouldn't have added the water. Used Patak's paste pots and added extra cumin, garam masala, fresh ginger and coriander. Delicious recipe with these extra spices!
Jackie Mc
9th Feb, 2019
Made half quantities of everything but turned out far too bland, and I don't like curries too hot. Next time would omit water and yogurt and just use half the amount of cream. Will definitely make again as had a lovely fragrance.
sarah cook's picture
sarah cook
3rd Sep, 2018
Definitely make the curry paste from scratch. Use it for the biryani recipe on here too and it always works out a treat.
Katy Mead's picture
Katy Mead
24th Aug, 2018
I made it for 2. Used about 3 tbsp of ready made tikka masala paste. Blitzed up some extra chilli garlic and ginger and a little ground cumin. Used 1 turkey breast and 1/2 tin of chick peas. Didn't add too much liquid so used 1/4 tin tinned tomatoes and 100ml coconut milk. Delicious!!


Luscious locky
18th May, 2020
Hello, I would love to make this recipe but there are only 2 of us to eat. Could you give me the correct ingredient quantity to do so please, thanks
12th Jan, 2019
Could this recipe be adapted for a slow cooker?
goodfoodteam's picture
12th Jan, 2019
Thanks for your question. As there are quite a few steps here which require attention and they're all quite short, we'd suggest it's not the best for the slow cooker. Take a look at our slow cooker curry collection for recipes designed especially for the slow cooker. We hope you find one you like.
Josie Britchford's picture
Josie Britchford
8th Jan, 2019
So after reading through people’s comments, when making this I only used one tin of tomatoes (I’m not a great fan of them) and I subbed coconut milk instead of cream and yoghurt. This came out tasting very tomatoey though :( any advise as to what to do? I followed every other step to the T and make my own tikka paste
goodfoodteam's picture
12th Jan, 2019
Thanks for your question. This dish is big on tomatoes with the tomato purée adding to much of the flavour. You could reduce the purée but this also helps to thicken the sauce so the consistency will then be more runny. We also have lots of other curry recipes, many do not contain any tomato at all, take a look at our chicken curry collection and our curry collection for inspiration:
1st Apr, 2016
Loved this recipe but can anyone tell me why my yoghurt split in the doesn't look great?
7th Jan, 2015
I cannot find the link for the paste, can anyone advise please?
Ila Khan's picture
Ila Khan
21st Mar, 2020
In the Recipe Tip section it says - "In a small food processor, whizz together 5 garlic cloves, 1 large knob of fresh root 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. Can be stored in the fridge for up to 1 week or frozen for up to 1 month."
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.
Jon Noble's picture
Jon Noble
4th Jun, 2020
I have been a chef for over 25 years and only recently created what I think is the best chicken tikka with a masala sauce I have ever tasted. This recipe isn’t too heavy in cream and yogurt . My tikka masala at ‘Cowbridge kitchen ‘ is an authentic aromatic , sweet tomato based sauce . See what you think .
Jonohar1's picture
13th Sep, 2014
Made this a few times, beautifull i just ad some chilli puree for the little kick it needs
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