Room in my larder
My favourite curry is a chicken or butternut squash tikka tandoori masala, here’s my version. .
Course: Lunch, Dinner or Supper
Oven temp: n/a
Marinating time: 12 hours
Preparation time: 20 minutes
Cooking time: 3 – 4 hours
Heavy based saucepan (large)
Heavy chopping board
3 tbsp of tandoori spice mix
3 tbsp of mint sauce
3 tbsp of Greek yoghurt
50ml of cold pressed rapeseed oil
5g of sea salt
method – marinating
Cut each thigh into 4 or 6 depending on the size.
Coat the chicken with the tandoori spice mix, lemon juice and rapeseed oil and sit for 30 minutes.
Now add the yoghurt and marinate over night.
The next day whilst the gravy is slowly simmering away cook the chicken thighs for 30 minutes on 180oC ready to add to the gravy later on.
ingredients – gravy
100ml of cold pressed rapeseed oil ( I use Bennet and Dunns)
4 onions peeled and small diced
8 garlic cloves peeled and grated
40g of peeled and grated / minced ginger
3 red peppers ( capsicum) slice into 1cm squares
800g of chopped tomatoes
100g of tomato paste
1 tbsp of fenugreek seeds
1 tbsp of black mustard seeds
2 tbsp of coriander seeds
2 tsp of cumin seeds
1 tsp of ground coriander
1 tsp of ground cardamom
1 scotch bonnet de-seeded and finely diced
2 tsp of dried chilli flakes
1 bunch of fresh coriander – use stalks for gravy and leaves to garnish at the end.
1 tbsp of ground madras curry powder
1 tbsp of turmeric
1 tbsp of smoked paprika
100g of Greek Yoghurt
method – gravy
Allow the seeds to toast in the pan for 30 seconds ensuring they do not burn.
Now add the oil and onions and allow to simmer for about 20 minutes until soft.
Add the diced peppers and scotch bonnet for 5 minutes then add the ginger and garlic and all the other dry powder spices.
Immediately stir in the tomato paste and chopped tomatoes with the water.
Stirring occasionally allow this to simmer for 3 hours. If it starts to thicken too much just add little more water.
If you have a slow cooker put the sauce in it and go to the pub.
Once ready to eat add in the roasted chicken thighs with the lime juice and cook for a further 30 minutes.
To finish the sauce add the yoghurt, mix in well and chopped coriander leaves. Done.
Join Our Newsletter