recipes

Make-Ahead Chicken Tikka Masala

February 28

This Make-Ahead Chicken Tikka Masala is a flavour-packed, easy-to-prepare dish that gets better with time, thanks to the marinating process. The richness of the tandoori curry paste, the creaminess of the sauce, and the brightness of fresh lemon juice combine to create a satisfying, hearty meal. Perfect for a cozy night in, and the best part? You can make it ahead and let the flavours develop even further. Just serve with fluffy basmati rice and a handful of fresh coriander for an unforgettable dinner!

Serves 4
1 hour 30 minutes, plus marinating time

Method

1. Combine the chicken, yoghurt, and half of the curry paste in a bowl. Season well with salt then cover and place into the fridge for at least 4 hours to marinate.
2. When ready to cook, heat half of the oil in a large saucepan and set over a medium heat. Add the curry leaves (if using) and cook for about a minute, until fragrant, then add the chilli, garlic. and ginger and cook for a further 2 minutes, until fragrant. Keep stirring so the garlic and ginger don’t catch! Now, stir in the pepper and onion and cook for 5 - 7 minutes, until the vegetables have softened.
3. Add the tomato puree, tinned tomatoes, and the remaining curry paste, along with the garam masala and a good pinch of salt and bring everything to the boil. Leave to cook for about 30 - 40 minutes, blipping away, until the sauce has thickened considerably. As the sauce thickens, it will start to splutter more, so you can part-cover with a lid if you'd like.
4. Heat the remaining oil in a large frying pan over a medium-high heat. Add the chicken, in batches if necessary, and cook for 6 - 7 minutes, until nearly cooked through and nicely charred.
5. Add the chicken to the sauce and simmer everything together for 15 minutes or until the chicken is cooked through. Stir in the cream and lemon juice and cook for a further 5 minutes.
6. Serve in bowls with rice and lots of chopped coriander.

2.2 lbs chicken thigh fillets, cut into 1-inch pieces

3.5 oz natural yogurt

4.2 oz tandoori curry paste

1/4 cup vegetable oil

Handful of curry leaves, optional

1 fresh green chili, finely chopped

4 garlic cloves, finely chopped

1-inch piece fresh ginger, finely grated

1 red bell pepper, roughly diced

1 onion, roughly diced

1 tbsp tomato paste

2 x 14 oz cans chopped tomatoes

2 tsp garam masala

1/2 cup heavy cream

1 tbsp fresh lemon juice

To Serve:

Cooked basmati rice

Fresh cilantro leaves

1kg chicken thigh fillets, cut into 1-inch pieces

100g natural yoghurt

120g tandoori curry paste

60ml vegetable oil

Handful of curry leaves, optional

1 fresh green chilli, finely chopped

4 garlic cloves, finely chopped

1 inch piece fresh ginger, finely grated

1 red pepper, roughly diced

1 onion, roughly diced

1 tbsp tomato puree

2 x 400g tins chopped tomatoes