Name: Chicken tikka masala with toasted almonds
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 8
Ingredients: Chicken tikka masala; 1/3 cup ghee or vegetable oil; 16 (3kg) chicken drumsticks; 4 onions, roughly chopped; 8 centimetre piece fresh ginger, grated; 6 garlic cloves, sliced; 2 red capsicums, seeded, chopped; 1/2 cup tikka masala paste; 1 tablespoon tomato paste; 2 400g cans diced tomatoes; 3/4 cup water; 500 gram natural yoghurt; 2 tablespoon mango chutney; toasted slivered almonds, coriander leaves, basmati rice to serve

Chicken tikka masala with toasted almonds

The chicken in this tikka masala recipe has been simmered slowly and is accompanied with toasted almonds and coriander

Serves 8

Prep

20M

Cook

1H 45M

Total

2H 5M

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Ingredients

Chicken tikka masala

1/3 cup ghee or vegetable oil

16 (3kg) chicken drumsticks

4 onions, roughly chopped

8 centimetre piece fresh ginger, grated

6 garlic cloves, sliced

2 red capsicums, seeded, chopped

1/2 cup tikka masala paste

1 tablespoon tomato paste

2 400g cans diced tomatoes

3/4 cup water

500 gram natural yoghurt

2 tablespoon mango chutney

toasted slivered almonds, coriander leaves, basmati rice to serve

Method

Chicken tikka masala

1.In a large heavy-based, flame-proof casserole, heat half the ghee on high. Cook chicken in two batches for4-5 minutes each, turning, until golden brown. Remove from pan.

2.In same pan, heat remaining ghee on low. Sauté onions for 15-20 minutes until very soft and lightly golden.

3.Increase heat to medium, then stir in ginger and garlic, cooking for 2 minutes. Add capsicum and pastes. Sauté for a further 5 minutes.

4.Return chicken to pan with tomatoes and water. Bring to the boil. Reduce heat to low. Simmer gently, covered, for 40-45 minutes, stirring occasionally, until chicken is very tender.

5.Remove lid and simmer for a further 10-15 minutes until sauce thickens slightly. Transfer half the curry to a bowl. Cool in fridge, then freeze.

6.Stir yoghurt and chutney through remaining curry. Simmer for 2-3 minutes to heat through. Serve sprinkled with almonds and coriander. Accompany with rice.

Freeze curry in an airtight container without rice, coriander or almonds for up to 2 months. Defrost in fridge overnight, then transfer to a large saucepan and bring to the boil on high. Simmer for 10 minutes, then follow from Step 6.
Note

Jennene Plummer

Ingredients

Method

Chicken tikka masala

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