Get-ahead chicken tikka masala

Recipes / Meat

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

Recipe «Get-ahead chicken tikka masala» presented in category Recipes / Meat, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.