Dinner

Chicken Tikka Masala Recipe

BySophie Carsel January 12, 2026January 12, 2026

Introduction

Chicken tikka masala is a rich and creamy curry that’s beloved worldwide for its vibrant flavors and comforting warmth. This recipe combines tender chicken pieces with a spiced tomato sauce, finished with cream and yogurt for a luscious finish. It’s perfect for a cozy weeknight dinner or sharing with friends.

A white plate sits on folded purple and red cloths over a white marbled surface, holding a serving of white rice on one side and thick creamy chicken curry on the other side. The curry is orange-brown with visible chunks of chicken and slices of red bell pepper mixed in, topped with several green cilantro leaves. The sauce looks smooth with a slightly chunky texture, covering the chicken pieces evenly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tbsp vegetable oil
25g butter
4 onions, roughly chopped
6 tbsp chicken tikka masala paste (shop-bought or homemade)
2 red peppers, deseeded and cut into chunks
8 boneless, skinless chicken breasts, cut into 2½ cm 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

Instructions

Step 1: Heat the oil and butter in a large, lidded casserole on medium heat. Add the chopped onions and a pinch of salt, cooking gently for 15-20 minutes until they’re soft and golden.
Step 2: Stir in the chicken tikka masala paste and red pepper chunks. Cook for another 5 minutes to let the spices develop and lose their raw edge.
Step 3: Add the cubed chicken to the pan and stir well to coat with the paste. Cook for 2 minutes, then pour in the chopped tomatoes, tomato purée, and 200ml of water.
Step 4: Cover with a lid and simmer gently for 15 minutes, stirring occasionally, until the chicken is cooked through and tender.
Step 5: Remove the lid and stir in the mango chutney, double cream, and natural yogurt. Warm through gently without boiling, then season to taste.
Step 6: Scatter with chopped coriander leaves and serve hot with basmati rice and naan bread. Set aside any portion you wish to freeze (see tips).

Tips & Variations

For homemade tikka masala paste, blend garlic, ginger, red chili, cumin, coriander, turmeric, paprika, garam masala, and cardamom seeds with a little water or oil. Store in the fridge up to 1 week or freeze up to 1 month.
Add a handful of chopped spinach or peas near the end of cooking for extra color and nutrition.
Use Greek yogurt instead of natural yogurt for a thicker, creamier texture.
Adjust the spice level by adding more or less chili in the paste.

Storage

Cool the curry quickly and store in airtight containers in the fridge for up to 3 days. To freeze, divide into freezer-proof containers once fully cooled, ensuring the chicken is well covered with sauce to prevent freezer burn. Freeze for up to 3 months. Defrost overnight in the fridge and reheat gently to avoid the yogurt splitting. Make sure the curry is piping hot before serving.

How to Serve

The image shows a white plate on a white marbled surface with a layer of white rice on one side and a thick, orange-brown curry with chicken pieces and red bell pepper slices covering the rest of the plate. The curry looks creamy and rich, with some fresh green cilantro leaves placed on top as garnish. The plate is set on top of two folded purple and red cloth napkins. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, thigh fillets or boneless chicken thighs work well and will stay moist during cooking. Just adjust cooking time until the chicken is tender and cooked through.

What can I serve with chicken tikka masala?

It’s traditionally served with basmati rice and naan bread, which soak up the delicious sauce. You can also pair it with roti, chapati, or a simple cucumber raita for a refreshing contrast.