Name: Chicken Tikka Masala Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
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)

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 dish over medium heat. Add the onions with a pinch of salt and cook for 15-20 minutes, stirring occasionally, until soft and golden.

Step 2: Stir in the chicken tikka masala paste and red peppers, cooking for a further 5 minutes to release the flavors and remove the rawness of the spices.

Step 3: Add the diced chicken breasts and stir well to coat them in the spiced mixture. Cook for 2 minutes to seal the chicken.

Step 4: Pour in the chopped tomatoes, tomato purée, and 200ml water. Cover with a lid and gently simmer for 15 minutes, stirring occasionally, until the chicken is cooked through.

Step 5: Remove the lid, then stir in the mango chutney, double cream, and natural yogurt. Warm gently without boiling to avoid splitting the yogurt.

Step 6: Season to taste, then serve sprinkled with chopped coriander leaves. Pair with basmati rice and naan bread for a complete meal.

Tips & Variations

Make your own curry paste by blending garlic, ginger, red chilli, spices, and a little oil or water. This paste can be stored in the fridge for up to a week or frozen for up to a month.

For extra richness, add a splash more cream or yogurt at the end of cooking.

To make it vegetarian, substitute chicken with chickpeas and add extra vegetables like cauliflower or peas.

If you prefer a milder curry, reduce the amount of chili in the paste or use less tikka masala paste.

Storage

Allow the curry to cool quickly, then transfer it to airtight containers for refrigeration. It will keep well for up to 3 days. You can freeze the curry for up to 3 months; make sure the chicken pieces are fully covered with sauce to prevent freezer burn. Defrost overnight in the fridge and reheat gently until piping hot, taking care to avoid curdling the yogurt by reheating on low heat.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs are a great alternative and can add extra flavor and moisture to the dish. Adjust cooking time slightly if the pieces are larger.

Is it necessary to use yogurt in the recipe?

Yogurt adds creaminess and a slight tang typically found in chicken tikka masala. You can substitute with additional cream if preferred, but avoid high heat to prevent splitting.