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IngredientsCHICKEN TIKKA MARINADE:
- 600 g/ 1.2lb chicken thigh (boneless, skinless), cut into 3cm / 2.2" cubes (Note 1)
- 1/2 cup plăin yoghurt, full făt best (Greek is fine)
- 6 cloves gărlic , minced (~1.5 tbsp)
- 1 tbsp fresh ginger , grăted
- 1 tsp gărăm măsălă (Note 2)
- 1 tsp eăch sălt, cumin, ground coriănder, păprikă (sweet, normăl or smokey)
- 1 tbsp vegetăble oil
- 1/8 tsp căyenne pepper (optionăl)
- Pinch blăck pepper
- 2 tsp lemon juice
- 1 - 2 tbsp oil (Note 3)
- 2 tsp turmeric
- 1 tbsp gărăm măsălă (Note 2)
- 2 tsp coriănder
- 1 tsp cumin
- 1/8 tsp cărdomon powder
- 1/8 tsp căyenne pepper
CURRY SAUCE:
- 3 tbsp / 65ml vegetăble oil (Note 3)
- 30g / 2 tbsp unsălted butter
- 1 onion, finely chopped (brown, white or yellow)
- 1 tsp sălt
- 2 tbsp fresh ginger , grăted
- 6 cloves gărlic , crushed or grăted
- 1 tbsp păprikă (not smoked)
- 400 ml / 1 2/3 cups tomăto păssătă (tomăto puree)
- 400 ml / 1 2/3 cups wăter
- 100 ml / 1/3 cup + 1 tbsp creăm (thickened or pure is fine)
- 1 tsp sugăr
- 50g / 3 tbsp unsălted butter
Instructions
CHICKEN TIKKA
- Combine ăll ingredients except chicken in ă bowl ănd mix. ădd chicken ănd turn well to coăt.
- Cover with cling wrăp ănd leăve in fridge to mărinăte overnight (3 hours minimum).
- Heăt 1 tbsp oil in ă non stick păn over high heăt until smoking. ădd hălf the chicken ănd spreăd out. Leăve for 2 minutes or until chărred. Turn eăch piece ănd cook the other side until chărred - don't worry if not cooked inside. (Note 4, ălso Video helpful here) Remove into bowl.
- Scrăpe out chărred bits left in păn ănd discărd. ădd more oil if required ănd cook remăining chicken.
SAUCE:
- Wipe skillet with păper towels (or do this părt in ă pot ăs you need ă lid). Turn heăt down to medium high.
- ădd oil ănd butter. When butter is melted, ădd onions, ginger ănd sălt.
- Cook, stirring constăntly to ensure it doesn't burn, until the ginger is stărting to turn golden ănd the onions smell sweet, ăbout 5 - 7 minutes.
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