Chicken Tikka Masala
Estimated $5.85 recipe · $2.92 per serving (US / USD)
Rich, aromatic tomato curry with tender chicken, served with fluffy basmati rice.
The recipe
Chicken Tikka Masala
Rich, aromatic tomato curry with tender chicken, served with fluffy basmati rice.
Ingredients
- 300g chicken breast
- 150g basmati rice
- 1 can chopped tomatoes
- 3 tbsp tikka masala paste
- 100ml coconut cream
- 1 onion
- 2 garlic cloves
- Fresh coriander
Estimated recipe cost
$5.85 for 2 servings · $2.92 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 300g chicken breastRetail benchmark · $22.37 / 3629 g · Retail reference · Uses 300g | $1.85 |
| 150g basmati riceRetail benchmark · $1.77 / 907 g · Retail reference · Uses 150g | $0.29 |
| 1 can chopped tomatoesPlanning assumption · $1.00 / 400 g · Assumes 400 g per can (drained where applicable) | $1.00 |
| 3 tbsp tikka masala pastePlanning assumption · $4.00 / 114 g · 1 tbsp ≈ 15g | $1.58 |
| 100ml coconut creamPlanning assumption · $2.00 / 400 ml · Uses 100ml | $0.50 |
| 1 onionRetail benchmark · $2.84 / 1361 g · Retail reference · Assumes 150 g per item | $0.31 |
| 2 garlic clovesRetail benchmark · $0.72 / 30 g · Retail reference · Assumes 3 g per item/portion | $0.14 |
| Fresh corianderPlanning assumption · $1.00 / 28 g · Unspecified amount: assumes 5 g | $0.18 |
| Estimated total | $5.85 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Dice the chicken breast into 3cm chunks. Dice the onion and mince the garlic.
- Heat oil in a large pan over medium-high. Cook the onion 5 min until softened and golden. Add the garlic and cook 1 min more.
- Add the tikka masala paste and stir through the onions for 1–2 min, letting it toast in the oil.
- Add the chicken and stir to coat. Cook 4–5 min, stirring occasionally, until the chicken is sealed.
- Pour in the chopped tomatoes and bring to a simmer. Cook uncovered 10 min, stirring occasionally, until the chicken is cooked through.
- Meanwhile, rinse the basmati rice and cook in 300ml salted water — boil, cover, simmer 10–12 min, rest 5 min off heat.
- Stir the coconut cream into the curry. Simmer 2 more min until the sauce is rich and glossy. Taste and adjust salt.
- Serve over the rice, scattered with fresh coriander.
Recipe notes
Freezes perfectly — make a double batch and freeze half in portions.
Estimated nutrition per serving
620 kcal · 44g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.