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Chicken Tikka Masala

Chicken Tikka Masala Recipe – A Rich, Creamy Takeaway Classic You Can Make at Home

Name: Chicken Tikka Masala Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 10
Cuisine: Indian
Ingredients: 4 tbsp Vegetable Oil; 25 g Butter; 4 Onions (chopped); 6 tbsp Tikk Masala Paste; 2 Red Bell Peppers (deseeded, chopped); 8 Chicken Breast (boneless, skinless, cubed); 2 400g Tomato Purée; 3 tbsp Mango Chutney; 150 ml Double Cream; 150 ml Yogurt; Coriander (chopped) - garnish

Craving the bold, comforting flavors of your favorite Indian takeaway? This homemade Chicken Tikka Masala is easy to make, freezer-friendly, and even better than what you’d order in. Tender chunks of chicken are simmered in a creamy tomato-based sauce full of fragrant spices and a hint of sweetness from mango chutney. Serve with fluffy basmati rice and warm naan for a restaurant-quality meal at home.

Whether you're feeding a crowd or meal-prepping for the week, this dish is satisfying, budget-friendly, and easily reheated for busy nights.

Why You’ll Love This Chicken Tikka Masala

Better than takeout – Made with real ingredients
Freezer-friendly – Perfect for batch cooking
Creamy, bold flavor – Comforting and rich
Easy to customize – Adjust spice level to taste
Gluten-free and nut-free

Chicken Tikka Masala Recipe

Rated 5.0 stars by 1 users

Cuisine

Indian

Servings

Prep Time

15 minutes

Cook Time

50 minutes

Calories

410

This easy Chicken Tikka Masala recipe brings the flavors of your favorite Indian restaurant right into your kitchen. Creamy, spiced, and incredibly satisfying—it’s a dish worth doubling and saving for later. Whether you're serving it for dinner tonight or pulling it from the freezer in a few weeks, it's a guaranteed hit.

📌 Save this recipe and add it to your weekly dinner rotation. You’ll be glad you did.

Author:

Guiseppe

Ingredients

4 tbsp Vegetable Oil
25 g Butter
4 Onions (chopped)
6 tbsp Tikk Masala Paste
2 Red Bell Peppers (deseeded, chopped)
8 Chicken Breast (boneless, skinless, cubed)
2 400g Tomato Purée
3 tbsp Mango Chutney
150 ml Double Cream
150 ml Yogurt
Coriander (chopped) - garnish

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Directions

Sauté the Onions. In a large pot or casserole dish, heat the oil and butter over medium heat. Add the chopped onions and a pinch of salt. Cook for 15–20 minutes, stirring occasionally, until the onions are soft and golden.
Add the Spices and Peppers. Stir in the tikka masala paste and red bell peppers. Cook for 5 minutes, allowing the spices to cook through and become fragrant.
Add Chicken and Simmer. Add the chicken pieces and stir well to coat in the paste. Cook for 2 minutes, then add the chopped tomatoes, tomato purée, and 200ml water. Cover and simmer for 15 minutes, stirring occasionally, until the chicken is fully cooked.
Finish the Sauce. Uncover the pot. Stir in the mango chutney, double cream, and yogurt. Simmer gently for a few more minutes until heated through. Taste and season with salt as needed.
Garnish and Serve. Sprinkle with chopped coriander and serve with basmati rice and naan bread for the ultimate comfort meal.

Recipe Note

Want to make your own curry paste? Check out the homemade version at the end of this post.

Freezing Tips

Let the curry cool completely before freezing.
Portion into airtight, freezer-safe containers.
Store for up to 3 months.
Reheat gently after thawing in the fridge overnight. Avoid boiling to prevent the yogurt from splitting.

How to Make Homemade Tikka Masala Paste

If you’d rather skip the jar, here’s a quick homemade version:

Blend the following in a food processor: