Chicken Tikka Masala
A freezer-friendly, takeaway-style chicken tikka masala with peppers, mango chutney, double cream and yoghurt — makes a big batch.
Ingredients
- 4 tbsp vegetable oil
- 25g butter
- 4 onions, roughly chopped
- 6 tbsp chicken tikka masala paste (shop-bought or homemade)
- 2 red peppers, deseeded and cut into chunks
- 8 boneless, skinless chicken breasts, cut into 2.5cm cubes
- 2 x 400g tins chopped tomatoes
- 4 tbsp tomato puree
- 2-3 tbsp mango chutney
- 150ml double cream
- 150ml natural yoghurt
- chopped coriander leaves, to serve
Instructions
- Heat the vegetable oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 minutes until soft and golden.
- Add the tikka masala paste and peppers, then cook for 5 minutes more to cook out the rawness of the spices.
- Add the chicken and stir well to coat in the paste. Cook for 2 minutes, then tip in the chopped tomatoes, tomato puree and 200ml water. Cover and gently simmer for 15 minutes, stirring occasionally, until the chicken is cooked through.
- Remove the lid, stir through the mango chutney, double cream and yoghurt, then gently warm through. Season, then set aside whatever you want to freeze (keeps up to 3 months).
- Scatter the rest with coriander leaves and serve with basmati rice and naan bread.