Get-ahead chicken tikka masala
- 09.03.2017
- 2 378
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
- 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 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.
- 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.