Chicken & turkey· GF

Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian
Ingredients: 800g chicken thigh fillets, 3cm pieces; 2 (300g) onions, chopped; 1 × 400g tin chopped tomatoes; 40g tomato purée; 100ml double cream; 15ml lemon juice; 10g sugar; 15g fresh coriander; 20ml rapeseed oil; 150ml water; 5 cloves (25g) garlic; 25g fresh ginger; 16g garam masala, cumin, coriander, paprika, turmeric, chilli powder

Britain's favourite curry: charred, spiced chicken thighs in a smooth, creamy tomato and onion masala.

makes 21 blocks, about 41p each

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BatchJoy

batchjoy.com/recipes/chicken-tikka-masala/

Illustration of a bowl of Chicken Tikka Masala

Time: 1 hr15 min prep · 45 min cook
Makes: 21 blocks
Cost per blockPer block: 41p
Calories per blockCalories: 95 kcal
Spice: 2 of 5

You’ll need

Batch size

blocks

800gchicken thigh fillets, 3cm pieces
2 (300g)onions, chopped
1 × 400g tinchopped tomatoes
40gtomato purée
100mldouble cream
15mllemon juice
10gsugar
15gfresh coriander
20mlrapeseed oil
150mlwater

For the paste

5 cloves (25g)garlic
25gfresh ginger
16ggaram masala, cumin, coriander, paprika, turmeric, chilli powder

or 4 tbsp (about 60g) tikka masala curry paste

Allergens: Milk. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Pilau rice and naan · Wrapped in a chapati with salad · Chips, the takeaway way

Method

Step 1: Toss the chicken with the lemon juice and a third of the spices. Heat half the oil in a large pan over a high heat and sear the chicken until charred in places; lift out. (8 min)
Step 2: Lower the heat to medium, add the rest of the oil and fry the onions for 10 minutes until golden. Add the garlic, ginger, the rest of the spices and the purée for 2 minutes.
Step 3: Add the tomatoes, sugar and water and simmer for 10 minutes, then blend smooth with a stick blender.
Step 4: Return the chicken and simmer, uncovered, for 15 minutes until tender and thick. Stir in the cream and simmer for 2 minutes.
Step 5: Stir in the coriander, season, cool and freeze in 70g blocks.

Hotter: add 2 green chillies with the garlic and ½ tsp hot chilli powder.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	95	8.2g	3.9g	5.3g	0.8g	0.07g
Per 3 blocks	285	24.6g	11.7g	15.9g	2.4g	0.21g

Cook’s notes

Charring the chicken first gives the smoky 'tikka' flavour.
Double cream freezes well in a sauce; a spoon of yoghurt at serving works too.
For a hotter version, add 2 green chillies with the garlic.

Serve it

Pilau rice and naan · Wrapped in a chapati with salad · Chips, the takeaway way.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 285 kcal and 24.6g protein before rice, bread or potatoes.

Chicken Tikka Masala questions

Why blend the sauce?

Blending the onions, tomatoes and spices gives the smooth, silky masala you get from a takeaway. Without a blender, chop the onions very finely; the sauce will be more rustic but taste the same.

Can I grill the chicken instead of searing it?

Spread the spiced chicken on a lined tray and grill it under a high heat for 8 to 10 minutes, turning once, until charred at the edges. Add it to the sauce at step 4 as usual.

Can I use something other than double cream?

Single cream works but is more likely to split, so stir it in off the heat. Coconut cream makes it dairy-free, with a slightly sweeter, nutty flavour.