
A rich and flavorful Indian-inspired classic featuring tender chicken simmered in a creamy, spiced tomato sauce. This easy-to-follow recipe delivers restaurant-quality results right in your own kitchen.
Heat the vegetable oil and butter in a large, lidded casserole dish over medium heat. Add the chopped onions and a pinch of salt, then cook for 15-20 minutes, stirring occasionally, until the onions are soft and golden brown.
Stir in the tikka masala paste and the red pepper chunks. Cook for an additional 5 minutes to allow the spices to release their aroma and cook out any rawness.
Add the cubed chicken breasts to the dish and stir well to coat every piece in the spice paste. Cook for 2 minutes, then pour in the chopped tomatoes, tomato purée, and 200ml of water.
Cover the dish with a lid and simmer gently for 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
Remove the lid and stir in the mango chutney, double cream, and natural yogurt. Gently warm the sauce through for a few minutes without letting it boil. Season with salt and pepper to taste.
Scatter fresh coriander leaves over the top and serve hot with basmati rice and warm naan bread.
For a deeper flavor, you can marinate the chicken in a little yogurt and lemon juice for 30 minutes before cooking. This curry freezes exceptionally well for up to three months—just store it in an airtight container and add fresh coriander after reheating.




