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Chicken Tikka Masala

June 18, 2013


I loved my curry! It was fabulous! It wasn’t too spicy so it is a great meal for everyone regardless of your heat seeking desires or nightmares.  The masala is truly delicious and is a million times better than a curry takeaway because you know exactly what is going inside.  My partner and I used to eat ready made curries every now again so it is wonderful we can reminisce with lovely  fresh curries.  I used a good quality mango chutney and masala paste.

This was adapted from Good Housekeeping (April 2013).

Chicken Tikka Masala Curry


1 tbsp vegetable oil, 1 large onion (finely chopped), 2 tbsps tikka masala paste, 2 tbsps tomato puree, 400g chicken breast (prepared and chopped into bite size chunks, 400g tin chopped tomatoes, 2 tbsps mango chutney, 100ml natural yoghurt, 100ml double cream.


1. Heat the oil in a pan.
2. Fry the onion and chicken and cook over a low heat.
3. When the chicken turns opaque stir in the masala paste and tomato puree.
4. Add the chopped tomatoes.
5. Bring up to the boil and let simmer for 10 minutes.
6. When the chicken has cooked add the chutney, yoghurt and cream.
7. Check the seasoning and serve when everything has heated through.


From → Main Meals

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