Indian Chicken & Potato Tikka Masala

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


Enjoy exotic tastes of potatoes, spices and masala in this twist on a classic curry recipe. Ginger, chilli and almonds are just a few of the exciting ingredients in the mix of this chicken & Potato tikka masala.


For this recipe, cut the raw potatoes into chunks before cooking.

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 to the pan. 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 salt, both potatoes and cream disguise salt so you may need more than you think to bring the flavours out


400g Rooster potatoes, 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 (or you can use fresh tomatoes)

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

1 bunch of fresh coriander, chopped

1tbsp toasted flaked almonds

1 lime, in wedges