Chicken Tikka Masala

Despite my cooking lots of Indian food, and my children especially liking ordering Chicken Tikka Masala (CTM) when we have take-away, I’ve not made it at home before. 

Hovever, I tried this recipe and it’s a winner!

(It even comes with a recipe for making your own CTM paste, see below)

My small adaptations were:

- I used 3 big chicken breasts instead of 8 (I could use 4 next time)

- I semi- blended down 2 onions

- I only used one can of tomatoes

- I used no double cream 

- I didn’t have mango chutney so used a bit of sugar & honey. 

Ingredients

• 4 tbsp vegetable oil
• 25g butter
• 4 onions, roughly chopped
• 6 tbsp chicken tikka masala paste (use shop-bought or make your own – see recipe, below)
• 2 red peppers, deseeded and cut into chunks
• 8 boneless, skinless chicken breasts, cut into 2.5cm cubes
• 2 x 400g cans  chopped tomatoes
• 4 tbsp tomato purée
• 2-3 tbsp  mango chutney
• 150ml double cream
• 150ml natural yogurt
• chopped  coriander leaves to serve

FREEZING TIPS

To safely freeze, cool the curry as quickly, then freeze as soon as it’s completely cooled. Divide into freezer-proof containers, or use takeaway containers. To avoid freezer burn, make sure all chicken pieces are well covered with the sauce. Will keep, in the freezer, for up to three months. Defrost overnight in the fridge.

Once thoroughly defrosted, reheat gently so as not to split the yogurt. 

MAKING YOUR OWN CURRY PASTE

In a small food processor, whizz together:

* 5 garlic cloves, 1 large knob of ginger, roughly chopped, 1 red chilli, deseeded and roughly chopped,

* 2 tsp each ground cumin and coriander,

* 1 tsp each turmeric, paprika and garam masala, and the seeds from

* 4 cardamom pods. Add a little water or vegetable oil to bring the paste together.

Will keep in the fridge for up to one week or frozen for up to one month.