Sunday, 27 January 2008

Chicken Tikka Masala!

Completely superb, a long list of ingredients but simple to do. You need to marinate a load of chunks of chicken first. I made a big potful to feed 6 people, and used 8 or 9 chicken breasts. Then I made a marinade with these ingredients:
300g plain yoghurt
Couple of spoons tomato puree
Big blob garlic puree
Big blob ginger puree
Spoonful of salt
Generous sprinkle of chilli
Couple of spoonfuls tikka powder
Juice of half a lemon
Let the meat sit in this overnight, or all day.
To make the sauce, get a big pan and chop 8 onions. Fry them slowly in oil for about an hour, until they are soft and golden. Then add:
Spoonful of curry paste
Blobs of ginger & garlic puree
Chilli as desired
Stir, and cook a bit more. Then add:
A carton of passata
A tin of coconut milk
About 100g ground almonds
Blitz it all with a stick blender. Add water if it is too thick. Mine was really thick, and it was bubbling and splutters were going about 2 feet into the air, so I had to make it a bit runnier.
Taste, and you will probably need to add salt. I also added a spoonful of sugar. I was considering adding yoghurt and/or cream at this stage but decided these were unnecessary.
It is now time to cook the marinaded meat, like in the picture. Get your oven as hot as you dare. (I had to take my necklace off, because every time I opened the door, it heated the metal up and burned me.. thats how hard and daring I am.) Anyway. Mine was set at 250c. Lay the meat out in a roasting tin. I added some chunks of pepper too. I also added the remains of the marinade to the sauce (which was just ticking over gently with the lid on at this point).
The meat must have roasted for about 15 minutes. I took it out when it started to get charred, as you can see.
Simply transfer the entire contents of the roasting tin into the sauce. You now have Chicken Tikka Masala!

Eat it with rice, onion bhajis, naan bread, a vegetable dish, and some red wine ....

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