Chicken Tikka Devils Arse Curry is another recipe from Wayne Marcus.
Wayne loves his hot & spicy curries. That is why he uses the ‘Ome Made Devils Arse Masala so much.
If you like a hot curry, give this a go. And remember to take a photo and share it on one of the many Facebook curry groups.
Please go and give Wayne a follow on his Instagram page too the_currier_
Chicken Tikka Devils Arse Curry
A very nice curry that gets its name from the Devils arse masala/spice mix I used. Available from 'Ome Made along with the amazing Turbo Tikka Masala I always use for my chicken tikka
Ingredients
Chicken Tikka
- 1-2 chicken breast cut into bite sized pieces.
- 1 tsp mixed garlic and ginger paste Fresh is best but frozen blocks are ok too
- 0.5 tsp salt
- 2-3 tsp 'Ome Made Turbo Tikka Masala I used this but other tikka blends should work. Again, I’m going by what I used
- 1 tbs oil veg/sunflower etc
Devils Arse Curry
- 3 tbs oil veg/sunflower etc
- 1 star anise
- 0.5 tsp cumin seeds
- 2 cloves
- 3 bashed cardamoms
- 1 medium onion Finely diced
- 0.5 tsp salt
- 2 tsp garlic & ginger paste
- 1 tsp dried fenugreek leaves Depending on 1 breast or 2
- 2-3 teaspoons Devils Arse Curry Masala
- 1 tsp extra hot chilli powder
- 0.5 tsp coarse black pepper
- 3 tbs tomato purée
- 300 -400 ml water
Instructions
Chicken Tikka Marinade
- Place the chicken into a bowl big enough to get a good mix going.
- Add the salt and garlic & ginger paste and mix well with your hands. Cover and set to the side for 15-20 mins then add the rest of the ingredients, mix well with hands again and cover again and put it in the fridge. Leave to marinate for a minimum 2 hrs. Overnight is best.
Devils Arse Curry
- On a medium heat in a large frying pan add 1 tablespoon of the oil leaving 2 tbs for later.
- Let this warm up then add the chicken tikka but be careful not to overcrowd the pan (this can be done in a couple of batches if necessary.
- Cook the tikka till it starts to brown a little stirring it over from time to time.
- You want it a little undercooked if anything as it will finish cooking in the curry.
- Take the tikka out of the pan and leave to one side.
- In the same pan add the remaining oil and the dried spices and let them fry off. You should have a nice smell going on about now. Add the onions and the salt and mix in to the oil well.
- After a couple of mins check the onions are cooked around the edges ( finely chopping the onions speeds up this process)
- As soon as you notice they are starting to brown add the garlic and ginger paste stirring well into the onions for about a minute then add the fenugreek leaves and stir well. You should feel it sticking slightly to the pan. Add the DA spice mix, pepper and chilli powder with a splash of water to stop them burning.
- (Take the pan off the heat if you think it’s too hot then put it back on when it’s cooled)
- Keep mixing the spice to ensure they cook evenly.
- After 45 seconds add the tomato purée and half a cup of water mix well and turn the heat up high.
- As soon as you see the bubbles with the oil around them then turn down low and cook for 5 mins adding water a little at a time. Add the tikka and give it a good mix.
- Turn up the heat to cook through the chicken and add water to get the consistency you require. If you find you have too much oil Simply drain it off. I personally like mine with visible oil.. add salt to taste.
- Plate up and enjoy ❤️
- Live life, love curry 🫶🏻