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7) Chicken tikka masala (freeze in silicone bags)

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb boneless chicken thighs cubed
  • 1 cup plain yogurt
  • 2 tbsp tikka masala paste
  • 1 tbsp oil
  • 3/4 cup of a finely chopped small onion
  • 14 oz canned crushed tomatoes
  • 1/2 cup of heavy cream or coconut milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp butter
  • 1 silicone freezer bag quart

Method
 

  1. Combine chicken with yogurt and tikka paste. Marinate for 1-2 hours, or overnight.
  2. Cook the onion in oil until it is soft. Add the spiced chicken and cook until it is sealed.
  3. Stir in the tomatoes, salt, and pepper. Off the heat, cool, and let simmer for 10 minutes.
  4. Mix in the cream and the butter. After it cools completely, put it in a silicone bag and freeze it flat.
  5. At camp, thaw a few hours in a pack or thaw partially in hot water.
  6. Heat thoroughly, with constant stirring to prevent sticking, over a low single burner on the pot. 8–10 minutes.