We might try to be curry connoisseurs at the Big Curry Night In, but deep down we know that you just can't beat a classic chicken tikka masala!
This recipe is ideal for large family gatherings, or if you've got a smaller group it'll taste amazing the next day for lunch.
Preparation time: 15 minutes
Cooking time: 60 minutes
Serves: 10
Ingredients:
4 tbsp vegetable oil
25g butter
4 onions, chopped
6 tbsp chicken tikka masala paste
2 red peppers, deseeded and cut into chunks
8 boneless, skinless chicken breasts, cut into 2½ cm 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
Get cooking:
Heat the vegetable oil and butter in a large casserole dish, then add the roughly chopped onions and a pinch of salt. Cook for 15-20 mins until soft and golden.
Add the chicken tikka masala paste and red peppers, cut into chunks, then cook for 5 mins more to cook out the rawness of the spices.
Add the boneless, skinless chicken breasts, and stir well to coat in the paste. Cook for 2 mins, then tip in two cans chopped tomatoes, tomato purée and 200ml water.
Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.
Remove the lid, stir through 2-3 tbsp mango chutney, 150ml double cream and 150ml natural yogurt, then gently warm through.
Season, then whatever you want to freeze. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.
Fancy giving this recipe a try? Make sure to tag us on Instagram: @bigcurrynightinuk #BigCurryNightIn