I have a large lunch party to cater for and would like to make the Mughlai Chicken well in advance. Can you advise if the yoghurt and cream would survive freezing? Many thanks.
Nigella's Mughlai Chicken (from FEAST) is a mild chicken curry in a creamy sauce. The sauce is made with a combination of double cream and yogurt. Unfortunately there is a risk that the yogurt will separate when the curry is thawed and make the sauce grainy. Sometimes the sauce will re-combine once the sauce is reheated to boiling point, but this is not always guaranteed.
It may however be possible to make and freeze the curry without the yogurt (at step 4 add the stock, cream and sultanas only) and then at step 5 add the chicken to the dish and simmer only for 10 minutes. Cool the curry as quickly as possible (and within 2 hours) then transfer to resealable containers and freeze for up to 3 months. Thaw for 24 hours in the fridge, remembering that large quantities in big containers may take longer. Stir in the yogurt before reheating the curry. It may help to thin the yogurt with some of the sauce before adding it to the curry as this will make it a little easier to mix everything together thoroughly. Bring the curry up to boiling point then simmer for 10-15 minutes, until the chicken is completely cooked through.