Home made Chicken Tikka Masala

Home made Chicken Tikka Masala


January 17, 2015

  • Cook: 5 hrs 30 mins
  • Yields: 8 people


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


1Place the diced chicken in a pan with the oil and butter and sealed it so it was a little brown |

2Add the paste and cook for a further 5 mins till all chicken is coated then pour into sc

3Add all other ingredients except yoghurt and cream as they can separate (you add those at the last half hour of cooking),

4Cook on low for about 4 1/2 hours then add last 2 ingredients and cook for another hour

5Serve with a rice of your choice and nan bread xx enjoy

Submitted by Adell cookson


2 Reviews


October 1, 2021

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.

Sandy Higgs

June 7, 2019

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.

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