INGREDIENTS
Chicken tikka
6 chicken thigh fillets, cut into 3 cm cubes
140 g (½ cup) Greek yogurt
1 tbsp lemon juice
2 garlic cloves, crushed
2 cm piece ginger (10 g), finely grated
½ tsp chilli powder, preferably Kashmiri chilli powder
1 tsp salt flakes
1 tsp ground cumin
Curry
80 g ghee
1 cinnamon quill
1 black cardamom pod
6 green cardamom pods
6 garlic cloves, crushed
3 cm piece ginger (15 g), finely grated
1 x 400 g tin crushed tomatoes
250 ml (1 cup) water
1 long green chilli, sliced thinly
Salt flakes to taste
80 ml (⅓ cup) cream
1 tsp white sugar
½ tsp chilli powder, preferably Kashmiri chilli powder
1 tsp dried fenugreek leaves
1 tsp garam masala
Salt flakes, to taste
Coriander leaves, to serve
METHOD
Chicken tikka
- Combine the chicken with remaining ingredients in a large bowl., mix well. Cover and marinate for at least 3 hours in the fridge.
- Preheat the oven on Fan Grill at 225⁰C.
- Place chicken pieces on a grilling and roasting insert in a universal tray and place into the oven on shelf level 4. Cook for 8 minutes or until the chicken is cooked and well browned on the edges.
Curry
- Melt half of the ghee in a large saucepan on medium heat, induction setting 6, add the cinnamon and cardamon pods and cook for 15 seconds. Add the garlic and ginger; cook, stirring, for 3 minutes or until the mixture is fragrant.
- Add the tomatoes and cook, stirring occasionally, for 20 minutes or until the tomato concentrates and the fat is released from the paste. Increase to medium-high heat, induction setting 7, and cook the paste for 8 minutes or until it starts to brown. Add the water and bring to a boil, remove the heat and press mixture through a sieve to discard the solids.
- Melt the remaining ghee in a large saucepan on medium high heat, induction setting 7, cook the green chilies for 1 minute. Add the strained sauce, chicken pieces, cream, sugar, chilli powder, fenugreek leaves and garam masala. Simmer, stirring, for 3 minutes, add more water if needed, season to taste.
- Sprinkle the coriander leaves over the curry. Serve with a basmati rice or naan bread.
Additional appliance method
- The chicken pieces can also be cooked in the griddle pan on medium-high heat, induction setting 7, for 8 minutes or until charred and cooked through.
Hints and tips
- Dried fenugreek leaves and black cardamon can be found at specialty grocers. They give a distinctive flavour to the dish, but they can be left out if unable to find.
- This recipe was first created to use up extra chicken tikka. Allegedly first cooked in the UK.
- Garam masala is a mix of spices that can vary between regions. It often contains cardamon, cinnamon, cloves, pepper, coriander and cumin.
APPLIANCE / FUNCTION
Miele
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