Lulu’s tips for making chicken tikka masala:
- If you fancy a bit more heat in your chicken tikka masala sauce, I sometimes add an extra red chilli or a pinch of chilli powder to the paste. This gives the dish a warming kick without overpowering the other flavours.
- To boost the veg content of this dish, I sometimes stir in spinach, some canned chickpeas or peas towards the end of cooking. They cook quickly and add colour and texture without taking away from the rich, creamy sauce.
- I love serving this dish with a sprinkle of fresh coriander leaves on top and a side of warm naan bread or basmati rice. For a real treat, try it with our cheese and chilli naans – they complement the rich, creamy sauce perfectly.
- To safely freeze, cool the curry as quickly as possible, 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. This recipe will keep in the freezer for up to three months. Defrost overnight in the fridge then reheat gently to prevent the yogurt from splitting. Make sure it’s piping hot all the way through before serving.
