Home made Chicken Tikka Masala

Submitted by Adell cookson

Home made Chicken Tikka Masala

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Serving: 8
Cook Time 5 hrs 30 mins
Total Time 5 hrs 30 mins


  • 4 tbsp vegetable oil
  • 25g butter
  • 4 onions, roughly chopped
  • 6 tbsp chicken tikka masala paste (i used shop-bought)
  • 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


  • Place the diced chicken in a pan with the oil and butter and sealed it so it was a little brown |
  • Add the paste and cook for a further 5 mins till all chicken is coated then pour into sc
  • Add all other ingredients except yoghurt and cream as they can separate (you add those at the last half hour of cooking),
  • Cook on low for about 4 1/2 hours then add last 2 ingredients and cook for another hour
  • Serve with a rice of your choice and nan bread xx enjoy

2 thoughts on “Home made Chicken Tikka Masala”

  1. This is a great tikka masala recipe and make it every couple of weeks. Tho I have made some modifications. I don’t brown the chicken, only use about 3 breasts and bulk the rest with potatoes, sweet potatoes and carrots, only 1 onion and use about 5 tablespoons of mango chutney. It’s the closest recipe to the takeaway taste. It makes plenty, enough to freeze a few extra meals.

  2. Made this a few times now, but omit the red capsicum & onion as hubby can’t tolerate them…. but it still nakes a super delush tikka, which freezes well. Made is with Chicken Thingh & Chicken Breadt, both work equally well.

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