Templates by BIGtheme NET
Home >> Non-Veg Recipes >> Get-ahead chicken tikka masala

Get-ahead chicken tikka masala

Get-ahead chicken tikka masala
Recipe type: Curries
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
With charred chicken in a rich creamy sauce, this is a crowd-pleasing curry.
  • 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
  1. 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.
  2. 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.
  3. 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.
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.
VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.22_1171]
Rating: 0 (from 0 votes)

About admin

Way2Foodie, Way2Foodie.com, Non Veg Recipes, Veg Recipes, Veg Recipe, Veg Recipes, Andhra Recipes, South Spicy Recipes, Vantillu, Kitchen, Indian Recipes, Telugu Recipes,