Name: Chicken Tikka Masala Recipe
Prep time: 20 min
Cook time: 45 min
Total time: PT-491243H7M12S
Cuisine: Indian
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; 5 garlic cloves; 1 large knob fresh root ginger, roughly chopped; 1 red chilli, deseeded and roughly chopped; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp turmeric; 1 tsp paprika; 1 tsp garam masala; Seeds from 4 cardamom pods; Water or vegetable oil (to bind paste)

Description

This Chicken Tikka Masala recipe features tender cubes of chicken breast simmered in a rich and creamy spiced tomato sauce. Enhanced with red peppers, tangy mango chutney, and a blend of aromatic spices, this dish is perfect served with basmati rice and naan bread for a comforting, flavorful Indian-inspired meal.

Ingredients

Scale

Main 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

Homemade Chicken Tikka Masala Paste Ingredients

5 garlic cloves
1 large knob fresh root ginger, roughly chopped
1 red chilli, deseeded and roughly chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 tsp paprika
1 tsp garam masala
Seeds from 4 cardamom pods
Water or vegetable oil (to bind paste)

Instructions

Prepare the paste: If making your own chicken tikka masala paste, blend garlic, fresh ginger, red chilli, cumin, coriander, turmeric, paprika, garam masala, and cardamom seeds in a small food processor. Add water or vegetable oil to bring the mixture together. Set aside.
Cook onions: Heat oil and butter in a large lidded casserole on the hob over medium heat. Add the roughly chopped onions and a pinch of salt. Cook gently for 15-20 minutes until the onions are soft and golden brown.
Cook spices and peppers: Add the chicken tikka masala paste and red pepper chunks to the onions. Cook for an additional 5 minutes to cook out the rawness of the spices, stirring occasionally.
Add chicken and simmer: Add the cubed chicken breasts to the casserole and stir well to coat them in the paste. Cook for 2 minutes, then add chopped tomatoes, tomato purée, and 200ml water. Cover with the lid and gently simmer for 15 minutes, stirring occasionally until the chicken is cooked through.
Finish the sauce: Remove the casserole lid. Stir in the mango chutney, double cream, and natural yogurt. Warm gently without boiling to prevent the yogurt from splitting. Season to taste with salt.
Serve and garnish: Scatter chopped coriander leaves over the curry. Serve hot with basmati rice and naan bread. For freezing, set aside portions as described in the notes.

Notes

To make your own curry paste, blend all specified ingredients until smooth and store in the fridge for up to 1 week or freeze for up to 1 month.
To freeze the curry, cool it quickly and then store in freezer-proof containers ensuring chicken is covered with sauce to prevent freezer burn. Freeze up to 3 months.
Defrost overnight in the fridge and reheat gently to avoid yogurt splitting. Ensure the curry is piping hot before serving.

Prep Time: 20 mins
Cook Time: 45 mins
Category: Main Course
Method: Stovetop
Cuisine: Indian

Keywords: Chicken Tikka Masala, Indian Curry, Chicken Curry, Spiced Chicken, Creamy Curry, Indian Cuisine