Indian Chicken & Potato Tikka Masala

Indian Chicken & Potato Tikka Masala
Prep in Prep in:
10 mins
Cook in Cook in:
45 mins
Serves Serves:


Heat the oil in a heavy based saucepan and cook the onions for 10 minutes or until soft. Add the chilli (if using), garlic, ginger, tikka paste and red pepper and cook for a further 5 minutes.

Add the raw potato chunks and red pepper and stir well before adding the tomato purée, tinned tomatoes and water. Bring to the boil, then reduce to a simmer and cook for 20 minutes, or until the potato is cooked through.

Add the chicken and cook for another 15 minutes (top with a little water if the meat doesn’t fit beneath the surface of the liquid). Add the cream and season well.

Serve with chopped coriander, flaked almonds and lime wedges.


  • Add a couple of handfuls of spinach add the end of cooking if you’d like to get more veg into this dish.
  • Season with 1tsp of salt. Both the potatoes and cream disguise salt so you need more than you think to bring the flavours out.



400g fluffy potatoes (such as Maris Piper), cut into 2-3cm chunks

1tbsp groundnut oil (or another flavourless oil)

1 medium onion, sliced

1 green finger chilli, seeds removed and finely chopped (optional)

400ml water

2 cloves of garlic, finely chopped

3cm piece ginger, finely chopped

3tbsp chicken tikka masala paste

1 red pepper, cut into chunks

2 skinless chicken breasts, cut into large pieces

2 tablespoons tomato purée

1 can chopped tomatoes

1-2tbsp single (or double) cream (to taste – optional)

1 bunch of fresh coriander, chopped

1tbsp toasted flaked almonds

1 lime, in wedges