Can I make it ahead?Yes you can make this curry ahead. Make the curry, then quickly cool, cover and refrigerate for up to a day. Reheat in a pan, over a medium heat (not high), stirring occasionally, until piping hot throughout.The sauce will thicken as it cools, so you may want to add in a splash of cream or stock when reheating.Can I freeze it?Yogurt can sometimes be funny about freezing, and can sometimes split or go a little grainy on defrosting. However I've frozen and reheated this curry and it was fine.The key here is to ensure you're using full fat cream and full fat yogurt. Lower fat dairy products are much more likely to split/curdle.
Also ensure you cool the pasanda quickly and freeze as soon as possible after cooking.
Ideally freeze in portions so it defrosts quicker.
Defrost in the refrigerator overnight, then reheat in a pan until piping hot throughout. Be sure to heat on a medium heat (rather than a high heat) and stir occasionally while re-heating.
How to scale up and scale down this recipeYou can double or half this recipe, sticking to the same ingredient ratios. It will take slightly longer for the chicken to cook if you're doubling up.Nutritional information is per serving (this recipe serves 4) without the serving suggestions of rice or chapati.