Chicken Tikka Madras
We love curry, who doesn’t? This chicken tikka madras has to be one of the best curries I have made, and we did it live on one of our weekly cooks.
This recipe was taken from Misty Ricardo’s Curry Compendium, a great cookbook with British Indian Restaurant recipes. I have tweaked the recipe slightly to make it work on the Big Green Egg and will give you a bit of advice on heat.
Serves 2
Cooking surfaces
BBQ Temperature
Equipment
- A balti bowl from The Birmingham Balti Bowl Company.
- LetzQ Tandoor Ring – to cook the chicken tikka.
Method
- Please get the ingredients list and method from the Curry Compendium book. I can’t copy this.
- I made this with Parmjits Chicken Tikka recipe. I used the LetzQ Tandoor ring to cook my chicken thighs to 74°C.
- Setup your Big Green Egg for a direct cook with the stainless steel grid with the Egg set to 220°C.