Chicken Tikka Masala

Serves: 10 | Prep: 15 mins | Cook: 50 mins | Difficulty: Easy | ⭐️⭐️⭐️⭐️½ (412 ratings)
Freezer-Friendly - Batch Cook
 
  • 4 tbsp vegetable oil
  • 25g ghee (in place of butter)
  • 4 onions, roughly chopped
  • 6 tbsp chicken tikka masala paste (shop-bought or homemade)
  • 2 red peppers, deseeded and chopped into chunks
  • 8 boneless, skinless chicken breasts, cut into 2.5cm cubes
  • 2 x 400g cans chopped tomatoes
  • 4 tbsp tomato purée
  • 200ml water
  • 2–3 tbsp mango chutney
  • 150ml double cream
  • 150ml natural yogurt
  • Handful chopped fresh coriander (to serve)
  • Salt, to taste
 
Step 1 – Soften the onions
Heat oil and ghee in a large lidded casserole pan. Add onions and a pinch of salt.
Cook gently for 15–20 mins, stirring occasionally, until soft and golden.
 
Step 2 – Add spice paste + peppers
Stir in the tikka masala paste and chopped red peppers.
Cook for 5 mins, allowing the spices to cook through.
 
Step 3 – Add chicken + tomatoes
Add the chicken and mix well to coat in the paste.
Cook for 2 mins, then add chopped tomatoes, tomato purée, and 200ml water.
Cover and simmer gently for 15 mins, stirring now and then, until chicken is cooked through.
 
Step 4 – Stir in cream + yogurt
Remove lid. Stir in mango chutney, double cream, and yogurt.
Warm through gently. Do not boil after adding cream/yogurt.
Taste and season with salt if needed.
 
Step 5 – Serve or freeze
Garnish with chopped coriander. Serve with basmati rice and naan.

❄️ Freezing Tips

  • Cool the curry quickly, then divide into freezer-safe containers.
  • Ensure all chicken pieces are fully coated in sauce to avoid freezer burn.