Asian Recipes

Chicken Tikka Masala

October 22, 2019

8 Servings
Prep Time
Cook Time
Difficulty Level
1 / 5

Come home after a long day out and treat yourself to a bowl of chicken tikka masala, the perfect comfort food that all you need to do is reheat!




In a large, heavy-based flameproof casserole, heat half ghee on high. Cook chicken in two batches 4 to 5 mins each, turning, until golden brown. Remove from pan.


In the same pan, heat remaining ghee on low. Saute onions 15-20 mins until very soft and lightly golden.


Increase heat to medium. Stir in ginger and garlic, cook 2 mins. Add capsicum and pastes. Saute a further 5 mins.


Return chicken to pan with tomatoes and water. Bring to boil. Reduce heat to low. Simmer gently, covered, 40-45 mins, stirring occasionally until chicken is very tender. Remove lid and simmer a further 10-15 mins until sauce thickens slightly. Transfer half curry to a bowl. Cool in fried, freeze (see tip).


Stir in yoghurt and chutney through remaining curry. Simmer 2-3 mins to heat through. Serve sprinkled with almonds and coriander. Accompany with basmati rice.

Top Tip: Freeze curry in an airtight container without rice, coriander or almonds for up to 2 months. Defrost in fridge overnight, transfer to a large saucepan and bring to boil on high. Simmer 10 mins, then follow from Step 5.

Photo: Rob Shaw/Bauer