Chicken Tikka Madras
A spicy, tangy Madras recipe, using chicken tikka and cooked in a tasty curry gravy that is a hybrid of a hotel and
base gravy.
Ingredients
Chicken Tikka
- 1 kg diced chicken thigh
- 0.5 tsp salt
- 1 tbsp 'Ome Made Turbo Tikka Masala
- 1 tbsp oil (neutral, so sunflower, vegetable)
- 2 tsp garlic/ginger paste
- 1 tbsp lemon juice
Hybrid Curry Gravy
- 4 medium onions peeled and sliced
- 4 tbsp oil (neutral, sunflower vegetable etc)
- 3 cloves garlic peeled and sliced
- 2 tsp roughly chopped ginger
- 0.5 green pepper, diced
- 1 small carrot, peeled and diced
- 2 small green finger chillies, sliced
- 3 tsp 'Ome Made Hotel Curry Masala
- 800 g chopped tinned tomatoes
- 400 ml water
- 1 tsp salt
- 1 tsp sugar
The Curry
- 5 tbsp oil or ghee
- 2 tbsp garlic and ginger paste or equivalent of fresh, finely chopped
- 1.5 tbsp ‘Ome Made More Than Madras Masala
- 200 g tomato puree diluted with water to a passata type consistency.
- 1 full portion of the above curry gravy (this will give plenty of sauce use less if you don’t want it as saucy. Remember any left over sauce can be frozen to just add protein to another time.
- 1 full portion of the above chicken tikka
- Juice of 1 ½ lemons slice the other ½ for a garnish to your finished dish
- 1 tbsp tamarind sauce
- 1 tbsp sugar
- 2 tsp salt
- 1 tbsp ground almonds
- A splash of Worcestershire sauce (nod to Misty Ricardo’s Curry Kitchen Madras Recipe which you should try, If you haven't already.
- A big handful of chopped fresh coriander leaves.
Instructions
Chicken Tikka
- Rub the salt into the chicken and leave for 10 minutes while you mix the paste.
- Mix the Turbo Tikka, oil, garlic and ginger paste and lemon juice in a bowl. If it’s a bit thick add a little water, it should be a thick but smooth paste.
- Coat the chicken in the marinade and leave for at least 1 hour or up to 24 hours, refrigerated. If leaving overnight leave out the lemon juice and add an hour before cooking.
- To cook the tikka, cook on a BBQ or under the grill. To cook under the grill, pre heat the grill to a high heat. Heat a roasting tray under the grill and when hot, add your marinated chicken to it. Cook for 7-9 minutes and then turn the chicken over and cook ‘till you have a nice char on the chicken pieces. If you want to taste them, remember to check the chicken is cooked all the way through. I tend to underdo the chicken a little so that it can finish cooking in the sauce, this helps keep the chicken nice and moist, and prevents the chicken from disappearing before it’s had chance to make it into the curry! Remember to keep the juices from the pan, they can be added to the curry for extra flavour.
Hybrid Curry Gravy
- Heat the oil in a large heavy bottomed pan.
- Add the onions, give a good stir, put the lid on the pan and cook gently for 15 minutes.
- Remove the lid, the onions should have softened and starting to go sticky. Continue to cook gently, stirring occasionally, ‘till the onions are a golden colour.
- Add the garlic, ginger, pepper, carrot, and chillies. Turn the heat up and cook for 5 minutes, stirring often so the mixture doesn’t stick.
- Turn the heat back down and add the Hotel Gravy Masala. continue to cook on a gentle heat, stirring for 40 seconds.
- Add the tomatoes, water (an empty tin of tomatoes worth), salt, sugar and coriander stalks if using. Bring to a simmer and cook for around 40 – 45 minutes.
- Let the sauce cool a little and then blend with an immersion blender or blender until you have a smooth, but thick, sauce.
The Curry
- Heat the oil in a large pan or karahi.
- Add the garlic and ginger paste and cook gently for around a minute.
- Add the More Than Madras spice, cook on a very gentle heat, while stirring for around 40 seconds.
- Add the tomato paste, let cook until it’s thick and bubbling with little craters forming.
- Add the curry gravy, bring to a simmer, and then add the chicken tikka. Let cook gently simmering for around 10 minutes
- Add the lemon juice, tamarind sauce, sugar, salt, almonds, and Worcestershire sauce. Bring back to a simmer and cook for a further 10 minutes or until the chicken is fully cooked.
- Stir in the fresh coriander and serve with Indian Bread and rice.
Tried this recipe?Let us know how it was!
