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Chicken Tikka Masala

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Ingredients

(serves 6)

Marinade

Boneless, skinless, chicken thighs                               2KG
Grated ginger                     8g
Greek yogurt                 400g
Turmeric                              4g
Paprika                                4g
Ground cumin                    4g
Garam masala                    4g
Salt                                     10g
Ground coriander              4g
Chilli powder                      4g
Minced garlic                      5g

 

Sauce

Vegetable oil                     10g
Brown onion, thinly sliced                                               150g
Garam Masala                    4g
Tomatoes, tinned and chopped                            10g
Grated ginger                   15g
Grated garlic                      5g
Ground coriander              4g
Turmeric                             4g
Ground cumin                    5g
Cardamom pods                  4
Greek yogurt                 200g
Chicken stock              350ml
Salt, to taste
Chopped Coriander, to taste

Method

 

Preparation

1. Cut chicken thighs into halves

2. Add all marinade ingredients into a large bowl and mix the chicken thoroughly in the yoghurt mix. Leave to marinade in the fridge for a minimum of 1.5 hours, preferably over night

3. Add chicken to skewer sticks and reserve for cooking on grill

 

Cooking

1. Take the onions, garlic and ginger and make a paste, using a hand blender or  pestle and mortar.

2. Pour the 4 tablespoons of oil into a large pan (the Aquaforno paella pan is ideal for this) and set it over a medium-high heat. When the oil is hot, add the paste and cardamom pods. Stir and cookout until the smells start to become really fragrant.

3. Add the ground coriander, turmeric, chilli powder, paprika and garam masala. Stir in a tablespoon of the yoghurt until it is absorbed. Add the remaining yoghurt in this way, a tablespoon at a time.

4. Add the tomatoes and fry for a few minutes, or until they have broken down to a pulp.

5. Add the stock, a generous pinch of salt and bring to a simmer but don’t boil. Reduce the heat to low, and simmer gently for 10 minutes. The sauce should turn thick.

6. Whilst the sauce is simmering, heat the grill to a high temperature in the compartment nearest to the fire.

7. Grill the chicken for six minutes on each side, or until they’re lightly browned, cooked through and charred in places.

8. Add the cooked chicken to the sauce; add salt to taste, garnish with the fresh coriander and serve.

 

Written by: Chelsia

Aquaforno II

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