| Get-ahead chicken tikka masala |
Cuisine: Indian
Author: EasyRecipes .
Prep time: 30 mins
Cook time: 55 mins
Total time: 1 hour 25 mins
With charred chicken in a rich creamy sauce, this is a crowd-pleasing curry.
Ingredients
- 1kg chicken thigh fillets, trimmed, cut into 3cm pieces
- 100g natural yoghurt
- 120g (1/4 cup) tikka masala paste
- 60ml (1/4 cup) vegetable oil
- 6 fresh curry leaves (optional)
- 1 red capsicum, coarsely chopped
- 1 brown onion, finely chopped
- 1 fresh green chilli, seeded, finely chopped
- 1 garlic clove, crushed
- 2.5cm-piece fresh ginger, peeled, finely grated
- 250ml (1 cup) chicken stock
- 400g can chopped tomatoes
- 1 tsp tomato paste
- 100ml thickened cream
- 1 tbs fresh lemon juice
- Steamed rice, to serve
- Cooked pappadums, to serve
Instructions
- Combine the chicken, yoghurt and half the curry paste in a glass bowl. Season. Cover and place in the fridge for 4 hours to marinate.
- Heat 2 tbs oil in a saucepan over medium heat. Add curry leaves. Cover. Cook for 1 minute or until aromatic. Stir in capsicum, onion, chilli, garlic and ginger for 5 minutes or until golden. Stir in the remaining curry paste for 2 minutes or until aromatic. Add stock, tomato and tomato paste. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until sauce thickens slightly.
- Heat remaining oil in a large frying pan over medium heat. Cook chicken, in 2 batches, for 5 minutes or until lightly charred. Add to sauce. Simmer for 15 minutes or until cooked through. Stir in cream and lemon juice for 5 minutes. Serve with rice and pappadums.
Notes
Make it ahead
TO FREEZE: Cool completely. Freeze in an airtight container for up to 3 months.
TO THAW: Place in the fridge for 24 hours or until completely thawed.
TO REHEAT: Heat, partially covered, stirring occasionally, in a saucepan over medium heat for 10-15 minutes. Serve with rice and pappadums.
Top tips:
For maximum flavour, marinate the chicken in the yoghurt and curry paste for at least 4 hours.
To prevent the oil spitting, cover the pan with a lid as soon as you add the curry leaves to the hot oil.
To save time and for extra flavour, cook the chicken in 1 batch on a barbecue flat plate.
TO FREEZE: Cool completely. Freeze in an airtight container for up to 3 months.
TO THAW: Place in the fridge for 24 hours or until completely thawed.
TO REHEAT: Heat, partially covered, stirring occasionally, in a saucepan over medium heat for 10-15 minutes. Serve with rice and pappadums.
Top tips:
For maximum flavour, marinate the chicken in the yoghurt and curry paste for at least 4 hours.
To prevent the oil spitting, cover the pan with a lid as soon as you add the curry leaves to the hot oil.
To save time and for extra flavour, cook the chicken in 1 batch on a barbecue flat plate.
Recipe by Mithila.net at http://www.mithila.net/non-veg-recipes/get-ahead-chicken-tikka-masala-9361.html