Chicken Tikka Masala

A rich creamy curry with tomatoes and spices.

  • 10 10 mins Preperation
  • 25 25 mins Cooking
  • 4 Servings

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  • 2 tbsp oil
  • 1 large onion, diced
  • 80g Sharwoods tikka masala paste
  • 600g diced chicken
  • 400g chopped tinned tomatoes
  • 2 tbsp double cream


    1. Heat 2 tbsp oil in a deep frying pan. Gently fry 1 large diced onion until soft.
    2. Stir in 80g Tikka Masala paste and 600g of diced chicken. Fry for 3-4 minutes whilst stirring until the chicken is sealed.
    3. Add 400g of chopped tinned tomatoes and bring to the boil then gently simmer for 15 minutes or until the chicken is cooked through.
    4. Add 2 tbsp of double cream and simmer for a further 2 minutes.

    Serve with Sharwood's flame baked naans and mango chutney.
    Vary the amount of paste more or less to create a milder/spicier version.
    This recipe works well with beef or prawns.

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