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Chicken Tikka Masala

Cooking surfaces

BBQ Temperature

Main ingredient

Cook Type

 

 

 

Fry

A Big Green Egg is so versatile and should be used all year round. So when it’s not sunny why not knock up a dish to warm you up? This one proved very popular with the tasters at Gog Magog Hills, so popular we were asked for the recipe several times. Here it is.

Predominantly I use the Egg to cook the chicken tikka skewers and the naan bread. I cook this sauce in a pan which can be done on the Egg (just make sure the handle is heat resistant).

This recipe was one I’ve borrowed from the Metro newspaper. So far I have no need to improve it.

Ingredients

  • 1 batch of Parmjit’s chicken tikka
  • 1 white onion, finely sliced
  • 300ml chicken stock
  • 1tsp cumin seeds
  • 1tsp coriander seeds
  • 1tsp paprika
  • 3 dried red chillies, crushed (less for kids)
  • 5 garlic cloves, finely sliced
  • 1in ginger, peeled and finely chopped
  • 3 tomatoes, finely chopped
  • 1tbsp tomato purée
  • 1tbsp ground almonds
  • 120ml single cream
  • 2tbsp mango chutney
  • 2tbsp fresh coriander, chopped
  • 50g ghee or butter

Method

  1. Prepare Parmjit’s Chicken Tikka (needs to marinade overnight).
  2. Heat the ghee in a frying pan on medium heat. Grind the cumin, coriander seeds, chillies and paprika in a pestle and mortar and fry for 1-2min. Add the onion and fry for 6-8min, until it caramelises. Add the garlic and ginger and cook for a further 2-3min.
  3. Add the tomatoes and fry until they have broken down into a sauce. Add the tomato purée, ground almonds and chicken stock. Season and simmer for a few more minutes so everything becomes a sauce. Stir in the cream and chutney.
  4. Meanwhile, put the grill on a high heat. Thread the chicken on skewers. Place the skewers across a casserole dish or baking tray so the meat is suspended above the dish. Grill for about 5min each side, until the meat is cooked through and charred. If you don’t have skewers, oil the chicken, place on a baking tray and grill on a high heat for 5min each side until the meat is cooked through and charred. Mix the chicken in with the masala sauce. To finish, garnish with fresh coriander and serve with naan bread and rice.

Notes

Let me know if you have success with this one, I’m sure you will.

French Trimmed Rack of Pork

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