Get-ahead chicken tikka masala

Cooking Meat Get-ahead chicken tikka masala

With charred chicken in a rich creamy sauce, this is a crowd-pleasing curry.

Lables: Egg free Fish free Gluten free Sesame free Shellfish free Wheat free
  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 tablespoons 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.

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1kg chicken thigh fillets, trimmed, cut into 3cm pieces
100g natural yoghurt
120g tikka masala paste
60ml vegetable oil
6 fresh curry leaves
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 Massel chicken style liquid stock
400g can chopped tomatoes
1 tsp tomato paste
100ml thickened cream
1 tbsp fresh lemon juice
Steamed rice, to serve
Cooked pappadums, to serve

Adv

Autors
Preparation time
30
Cooking time
55
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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