Chicken tikka masala
Tender chicken piecesed in a creamy and tomato curry sauce served with fluffy rice.
Allergens: contains milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 65g carbs · 6g sugars · 4g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Sainsbury's, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Asda | Tesco |
|---|---|---|
| Chicken breast filletsuse 650g | 2 × £4.50600g · £0.75 per 100g | 4 × £2.75210g · £1.31 per 100g |
| Red onionnot compared | – | £0.95 |
| Chopped tomatoespack 400g · use 1 tin | £0.47£0.12 per 100g | £0.47£0.12 per 100g |
| Double creampack 250ml · use 150ml | £2.10£0.70 per 100ml | £2.10£0.70 per 100ml |
| Basmati riceuse 300g | 2 × £0.69250g · £0.28 per 100g | £1.801kg · £0.18 per 100g |
| Basket total (full packs) | £12.95 | £15.37 |
| Cost of what this recipe uses | £7.25 | £10.59 |
| Per serving | £1.81 | £2.65 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Red onion.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Chop the red onion into thin slices. Season the chicken breast fillets with salt and black pepper. Cut the chicken into bite-sized pieces. Cook the basmati rice according to packet instructions, then set aside.
- Heat 1 tbsp vegetable oil in a large pan over medium heat. Add the chicken pieces and cook for 5-6 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add another 1 tbsp vegetable oil if needed. Add the sliced red onion and cook for 3-4 minutes until softened and slightly caramelised.
- Add 1 tbsp curry powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, 1 tsp paprika, and 1 tsp turmeric to the pan. Stir for 1 minute to toast the spices.
- Pour in the tin of chopped tomatoes and stir well. Add the double cream and bring to a simmer. Cook for 10-12 minutes until the sauce has thickened slightly.
- Return the cooked chicken to the pan and stir to combine. Simmer for a further 5 minutes. Taste and adjust the seasoning if needed.
- Spoon the chicken tikka masala over the cooked basmati rice. Garnish with fresh coriander if desired. Serve immediately.
Tips
- To make it cheaper, use chicken thighs instead of breast fillets. You can also use frozen chopped tomatoes and reduce the amount of cream.
- To batch-cook, prepare the recipe as usual and portion the chicken tikka masala into airtight containers. Store in the fridge for up to 2 days or freeze for up to 1 month. Reheat in the microwave or on the hob until steaming hot throughout.
- For a vegetarian version, replace the chicken with 650g chickpeas, cooked and drained. Adjust the seasoning to taste.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Red onion · about 700g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Double cream · about 100ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Creamy Lentil & Spinach, Rich Chocolate Mousse, Chicken Stroganoff. - Basmati rice · about 700g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, One-pot chicken and rice.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).