Name: Chicken Tikka No. 42
Prep time: 20 min
Cook time: 105 min
Total time: 305 min
Ingredients: 1 batch Parmjit's chicken tikka (made with 6 skinless and boneless chicken thighs cut into thirds); 2 onions (finely chopped); 1 tbsp fennel seeds; 25 g butter (or ghee); 3 tbsp vegetable oil; ½ tsp ground cumin; ¾ tsp ground coriander; ½ tsp turmeric powder; 1 tsp garam masala; 2 tsp nigella seeds (onion seeds); 1 tsp Fenugreek seeds; 3 tsp sugar; 1½ tbsp tomato puree; 2 Knorr chicken stock pots; 400 ml water; 1 tbsp white wine vinegar; 300 ml Greek Yogurt (I use 5% Fage yogurt - avoid the really runny greek style yogurts); ½ tsp Maldon salt; 1 tsp ground black pepper; fresh coriander (to garnish)

Chicken Tikka No. 42

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During lockdown I would make a curry once a week for Helena, Andrea, her sister who moved in with us, and myself. I always use the same ingredients, pretty much, but every curry would be different, sometimes very, very different.

Tikka No.42 is one of those curries, It has the same base as the others in terms of spice, but it was just amazing so it had to be written up.

I used chicken thighs in this curry, they're so much more tasty than chicken breast and much more moist. I used the LetzQ Tandoor Ring to cook them, after trading them to the Parmjit's Chicken Tikka marinade.

Prep Time 20

Cook Time 1 45

Marindate Time 3

Total Time 5 5

Servings: 4 people

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method

Ingredients

1 batch Parmjit's chicken tikka made with 6 skinless and boneless chicken thighs cut into thirds
2 onions finely chopped
1 tbsp fennel seeds
25 g butter or ghee
3 tbsp vegetable oil
½ tsp ground cumin
¾ tsp ground coriander
½ tsp turmeric powder
1 tsp garam masala
2 tsp nigella seeds onion seeds
1 tsp Fenugreek seeds
3 tsp sugar
1½ tbsp tomato puree
2 Knorr chicken stock pots
400 ml water
1 tbsp white wine vinegar
300 ml Greek Yogurt I use 5% Fage yogurt - avoid the really runny greek style yogurts
½ tsp Maldon salt
1 tsp ground black pepper
fresh coriander to garnish

Equipment

Grill Temperature

Surfaces

Method

Marinade the chicken

Take 6 chicken thighs, skin and debone them and then chop into 3 pieces each.
Make a batch of Parmjit's Chicken Tikka marinade and pop the chicken in, stirring to make sure every piece is coated. Be careful as the marinade contains turmeric which will stain.
Pop into the fridge for at least 3 hours, overnight is best.

For the curry sauce

Set up your Egg for a direct cook at 150°C with your stainless steel grid.
Into your dutch oven, put the butter, oil, fennel seeds and onions. Add this to your Egg.
Cook for about 1 hour, stirring every 10 mins or so. You're looking for the onions to soften and almost melt without getting them too brown.
Now add all of your dried spices, tomato puree and sugar and stir in, coating the onions. Cook for 2 to 3 minutes stirring occasionally.
Now add your stock pots, vinegar and water and cook for a further 20 minutes. Allow the sauce to reduce a little.

Cooking your chicken tikka thighs

Using 3 of the LetzQ Tandoor Ring skewers, fold each piece of chicken thigh in half and feed onto a skewer. You should have 6 pieces on each skewer.
Raise the temperature of your Egg to 220°C and take out all cooking surfaces.
Replace your rEGGulator or daisy wheel with the Tandoor ring.
Lower the three skewers into the ring and allow to cook for 15 mins until the meat is about 80°C. Check it with a Thermapen. The gnarly bits of the chicken should have caught a little.
Remove the skewers and set aside the chicken.

Pulling your dish together

Set your Big Green Egg for a direct cook at 150°C (if it's hotter don't worry).
Add your dutch oven of sauce back and add the Greek Yogurt and stir through. Allow it to warm.
Now take your chicken off the skewers and add to the sauce.
Season with salt and pepper.
Serve with some basmati rice, a naan, some chutney and a sprinkle of fresh coriander to garnish.

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