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Chicken tikka masala

Serves: 4 people
Prep time:



  • 1 tbs olive oil
  • 1 tsp yellow mustard seeds
  • 1 large onion, finely diced
  • 4 tbs tikka masala curry paste
  • 600 g chicken thigh, trimmed, quartered
  • 150 ml thickened cream
  • 250 ml (1 cup) Campbell’s Real Stock - Salt Reduced Chicken
  • 350 g zucchini, cut into batons
  • ½ cup coriander, chopped


  1. Heat the oil in a large deep frypan. Add the mustard seeds and cook over medium heat for 30 seconds or until they begin to pop. Add the onion and cook, stirring, for 3-4 minutes or until softened. Stir in the curry paste and cook for 1 minute, then add the chicken and stir to coat. Add cream and Campbell’s Real Stock, then bring to a simmer and cook over low heat for 5 minutes, then add the zucchini and cook for a further 5 minutes or until the zucchini is tender and the chicken is cooked through. Season to taste with sea salt and pepper.
  2. Divide curry among plates and scatter with coriander. Serve with rice.