Description
This classic Chicken Tikka Masala recipe features tender chicken breasts cooked in a creamy, spiced tomato sauce enriched with yogurt and cream. The dish uses a flavorful tikka masala paste combined with fresh ingredients like onions, peppers, and a touch of mango chutney for a perfect balance of heat and sweetness. Ideal served with basmati rice and naan bread, this comforting curry can be made from scratch or using store-bought paste, and it freezes well for convenient future meals.
Ingredients
Scale
For the Curry
- 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
For the Homemade Tikka Masala Paste
- 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 curry base: Heat the vegetable oil and butter in a large, lidded casserole over medium heat on the stovetop. Add the chopped onions and a pinch of salt, cooking for 15-20 minutes until the onions are soft and golden brown.
- Add the spice paste and peppers: Stir in the chicken tikka masala paste and the red pepper chunks, cooking for an additional 5 minutes to deepen the flavors and cook out the rawness of the spices.
- Cook the chicken: Add the cubed chicken breasts to the pot, stirring well to coat them in the spice paste. Cook for 2 minutes to lightly brown the chicken.
- Add liquids and simmer: Pour in the chopped tomatoes, tomato purée, and 200ml of water. Cover the casserole with a lid and simmer gently for 15 minutes, stirring occasionally, until the chicken is fully cooked and tender.
- Finish the sauce: Remove the lid and stir in the mango chutney, double cream, and natural yogurt. Warm the sauce gently, taking care not to boil, to prevent the yogurt from splitting. Season to taste with salt and pepper.
- Serve: Scatter chopped coriander leaves on top of the curry and serve hot alongside basmati rice and naan bread. Alternatively, portion out some curry for freezing, ensuring it cools quickly before freezing in airtight containers.
Notes
- Homemade tikka masala paste can be prepared in a food processor and stored in the fridge for up to 1 week or frozen for up to 1 month.
- To freeze the curry, cool it as quickly as possible, then place in freezer-proof containers with chicken pieces well covered by sauce to prevent freezer burn. It will keep for up to 3 months.
- Defrost overnight in the fridge and reheat gently before serving to avoid splitting the yogurt.
- This recipe pairs beautifully with basmati rice and naan bread for a full meal.
- Adjust the amount of chili in the paste to control the heat level of the curry.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Chicken tikka masala, Indian curry, chicken curry recipe, homemade tikka masala, creamy chicken curry, easy Indian food
