Chicken Tikka Masala

By Food Society Chef      ,

June 9, 2017

This takeaway favourite, giving you the chance to get ahead and save money. This is an easy recipe for Chicken Tikka Masala--chicken marinated in yogurt and spices and then served in a tomato cream sauce

  • Prep: 30 mins
  • Cook: 50 mins
  • Yields: 4 Serving


4 tbsp Vegetable oil

25 g Butter

4 Onions , Roughly chopped

6 tbsp 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

800 g Cans chopped tomatoes

4 tbsp Tomato purée

2½ tbsp Mango Chutney

150 ml Double cream

150 ml Natural yogurt

Chopped corriander leaves for garnish

Recipe Tip Making Your Own Curry Paste:

In a small food processor

5 Clove, whizz together

1 Large knob of fresh root ginger, roughly chopped

1 Red chilli, deseeded and roughly chopped

2 tsp Ground cumin

2 tsp Coriander

1 tsp Turmeric

1 tsp Paprika

1 tsp Garam masala

4 Cardamom pods

4 oz. Water

2 tbsp Vegetable oil to bring the paste together


1Heat 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.

2Add 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

3Remove 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

Freezing Tip:

1To 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 sauce. This curry will freeze well for up to 3 months. Defrost overnight in the fridge. Once thoroughly defrosted, reheat gently to prevent yogurt from splitting. Make sure it's piping hot all the way through before serving

Storing Curry Paste Tip:

1Can be stored in the fridge for up to 1 week or frozen for up to 1 month!


2 Reviews

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June 10, 2017

Please share the picture of your meal on our social media. Thanks


June 10, 2017

Very nice! Very nice information, was easy to use. Looking forward new recipe and hopefully share my own recipe here soon ❤️😋

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