The Devils Arse Chicken Tikka Masala
This is a fiery curry from a good friend of ours – Wayne Marcus.
If you are a member of one of the many Facebook curry groups I’m sure you will have come across him. If not, you’re in the wrong groups!
Keep an eye out on the ‘Ome Made Blog for some more of Wayne’s recipes. He’s an absolute curry machine and fires out curries like no other!
You can also give Wayne a follow on his Instagram account at the_currier_
Enjoy!
The Devils Arse Chicken Tikka Naga Masala
Cooked traditionally (no base), served with chip shaped rice 😉This is a banger. 👍🏻😍
Ingredients
- 2-3 tbs ghee
- 0.5 tbs oil
- 1 star anise
- 2 bashed/bruised cardamoms
- 2 medium onions diced
- About 1tsp salt
- 1 tbs garlic and ginger paste
- A good pinch of dried methi leaves
- 2 tsp 'Ome Made Devils Arse Masala powder
- Tiny pinch of garam masala
- 1 tsp chilli powder
- 200 ml tomato paste
- 1 tbs almond powder
- 3-4 tbs coconut milk powder
- 1-3 tsp naga pickle
- 2 Birds Eye chillis finely chopped
- 500 gm precooked chicken tikka
- 1 tsp sugar
- 2-3 tbs natural yoghurt
- ⅛ tsp red food colouring
- A hand full of finely chopped coriander
- Salt to taste remember you have added salt to the dish whilst cooking earlier so might not need it
Instructions
- Heat the pan and add the ghee and oil and let it come up to a medium heat then add the star anise and the cardamoms, allow to sizzle for around a minute to infuse the oil.
- Add the chopped onions and the salt (the salt draws the moisture out of the onions allowing them to cook down quicker) giving them a good mix and continue cooking on a medium flame/heat until the onions start to brown a little.
- Add the garlic and ginger paste mixing it in with the onions thoroughly. Cook for around a minute.
- Reduce the heat and add the devils arse powder and the pinch of garam masala mixing well into the onions etc. add a splash of water to help the spices cook and not burn. Cook for around 40 seconds
- Add the tomato paste, mix well and turn the heat up high and bring it to a boil.
- Add the almond powder and the coconut powder along with the naga and about 1/2 cup of water and the chopped chillis. Let this cook on high for a min then bring to a simmer on a med-low heat for about 5 mins.
- At this stage add the precooked chicken tikka and let it heat through then add the yogurt, sugar, coriander, and colouring mix well and put back on a medium-low flame and allow to come back up to simmer. simmer gently for 15 – 20 minutes
- Add if needed, add hot water to make the sauce the consistency you require and add salt to taste, and you’re done.
- Garnish with coriander and sliced chillis