Cheeky Friday night fakeaway sorted x

You all know by now I am very partial to a cheeky chicken tikka masala. I could bankrupt myself with takeaways, but I decided enough was enough. This is my go-to recipe for one of Britains most iconic dishes, so I knew it had to be done right, and I think I’ve done it justice.

It’s filled with melt in the mouth chicken thighs, coconut milk, cardamon and fenugreek, with tinned tomatoes giving a rich and creamy sauce. When you come home from work you won’t even get your shoes off before you have to dive into the sauce for a sneaky pre-dinner bowl.

How to prep this one?

To prep, tip all the ingredients into a large freezer bag, seal the top and freeze for up to 3 months. Try to freeze the bag as flat as possible. It takes up much less space in the freezer, and it’ll defrost much quicker too.

How to cook when ready?

This is one of my slow cooker dump bags so once prepped (and having been placed in the freezer), all you need to do is defrost fully in the fridge overnight. Pour the contents of the bag into the bowl of your slow cooker, season well with salt and pepper. Pop on the lid and cook for4-5 hours on high or low for 6-7 hours. Taste for seasoning and adjust as necessary. Sprinkle with coriander leaves, to serve. I always serve with basmati rice, garlicky naan and a little salad made with cucumber, tomato and red onion for a bit of freshness.

Where can I get some more delicious batch recipes?

You’re in luck! My new Actually Delicious Batch Cookbook is FINALLY ready to come out on 10th September and I am so excited for you to see it. It’s full of 90 tried and tested batch-able recipes, so you know you can be eating well every day.

batch cookbook

Chicken tikka masala

By Poppy Cooks

https://www.poppycooks.com/recipes/chicken-tikka-masala/

Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Serves 4
Print Recipe
Rate Recipe

Ingredients

Metric Imperial

    Metric

  • 8 skinless, boneless chicken thighs
  • 3 tbsp tikka curry paste
  • 4 garlic cloves, crushes
  • 15g fresh ginger, peeled and finely chopped
  • 1 tbsp ghee or clarified butter
  • 1 onion, finely chopped
  • 2 tbsp tomato puree
  • 1 tbsp white wine vinegar
  • 1/2 tbsp light brown soft sugar
  • 2 tbsp desiccated coconut
  • 2 tbsp ground almonds
  • 5cm cinnamon stick
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp dried fenugreek
  • 5 green cardamon pods
  • 400g tin crushed tomatoes
  • 100g full-fat coconut milk
  • 2 tsp garam masala
  • Squeeze of lemon juice
  • Salt and pepper

    • Imperial

  • 8 skinless, boneless chicken thighs
  • 3 tbsp tikka curry paste
  • 4 garlic cloves, crushes
  • 1/2oz fresh ginger, peeled and finely chopped
  • 1 tbsp ghee or clarified butter
  • 1 onion, finely chopped
  • 2 tbsp tomato puree
  • 1 tbsp white wine vinegar
  • 1/2 tbsp light brown soft sugar
  • 2 tbsp desiccated coconut
  • 2 tbsp ground almonds
  • 2 inch cinnamon stick
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp dried fenugreek
  • 5 green cardamon pods
  • 14oz tin crushed tomatoes
  • 3.5oz full-fat coconut milk
  • 2 tsp garam masala
  • Squeeze of lemon juice
  • Salt and pepper

Instructions

  1. Simply tip all the ingredients into a large freezer bag, seal the top and freeze for up to 3 months.
  2. Defrost fully in the fridge overnight. Pour the contents of the bag into the bowl of your slow cooker and season with salt and pepper, pop on the lid and cook for 4-5 hours on high or for 6-7 hours on low, until the chicken is cooked through and tender. 
  3. Remove the chicken from the sauce and set aside, discarding the cardamon pods and cinnamon stick as you find them. Blitz the sauce directly in the bowl of the slow cooker using a stick blender until smooth and thickened. Taste the sauce for seasoning and adjust as needed.
  4. Return the chicken to the bowl and cook on high for a final 15 minutes on high to get everything piping hot before serving.

Find this recipe online at https://www.poppycooks.com/recipes/chicken-tikka-masala/

Leave a Comment