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Chicken tikka masala with fresh herbs and naan on a white plate.
Victoria Haneveer

Easy Stovetop Chicken Tikka Masala

This chicken tikka masala is made with spice paste, tomatoes and red bell peppers. The chicken simmers in the sauce before you stir in cream, yogurt and mango chutney.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10
Course: Main Course
Cuisine: British Indian Fusion
Calories: -1
Ingredients Method

Ingredients
 

  • 1 ¾ tablespoons (25g) butter
  • 4 tablespoons vegetable oil
  • 4 onions, chopped
  • 2 red bell peppers, seeded and chopped
  • 6 tablespoons chicken tikka masala spice paste
  • 8 boneless skinless chicken breasts, cut into 1-inch (2½cm) pieces
  • 2 (14-ounce/400g) cans chopped tomatoes
  • 4 tablespoons tomato paste (UK: tomato purée)
  • ¾ cup plus 1 ½ tablespoons (200ml) water
  • ½ cup plus 2 tablespoons (150ml) plain yogurt
  • ½ cup plus 2 tablespoons (150ml) heavy cream (UK: double cream)
  • 2 to 3 tablespoons mango chutney
  • Salt, to taste
To Serve and Garnish (Optional)
  • Black pepper, to taste
  • Chopped cilantro (UK: fresh coriander)
  • Basmati rice
  • Naan bread

Equipment

  • Measuring Cups and Spoons
  • Chef’s knife
  • Cutting board
  • Large pot with a lid
  • Wooden spoon or heatproof spatula
  • Instant-read thermometer

Method
 

  1. Heat the butter and oil in a large pot over medium heat. Add the onions and a pinch of salt. Cook for about 18 minutes, stirring occasionally, until softened and golden.
    2. Cover to help them soften, then uncover toward the end if they need more color.
  2. Stir in the red bell peppers and tikka masala paste. Cook for 5 minutes, stirring so the paste doesn't scorch on the bottom.
  3. Add the chicken and stir to coat it in the paste. Cook for 2 minutes.
  4. Add the chopped tomatoes, tomato paste and water. Stir well, bring to a gentle simmer and cover.
  5. Simmer for about 15 minutes, stirring occasionally, until the chicken is cooked through.
    6. Check a large piece of chicken with a thermometer: its center should reach 167°F (75°C). Continue cooking if necessary.
  6. Reduce the heat. Stir a little hot sauce into the yogurt, then gently stir the yogurt, cream and 2 tablespoons of mango chutney into the pot. Heat gently until hot throughout.
    7. A light simmer is enough. A vigorous boil might make the sauce separate.
  7. Taste and add salt, optional black pepper and the remaining chutney if liked.
  8. Garnish with cilantro and serve with optional basmati rice and/or naan bread.