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73
ROAST
7. Roast the chicken for 35 minutes or
until a meat thermometer registers
76˚C/170˚F when inserted into the
deepest part of the chicken thigh.
8. Tandoori Chicken can be enjoyed on its
own with steamed basmati rice, or use the
Tandoori Chicken in the Tikka Masala
(Butter Chicken Sauce) recipe below.
TIP
Balkan style yoghurt is available in most
Turkish grocers however if not available
use thick plain style natural yoghurt.
TIKKA MASALA (BUTTER CHICKEN)
INGREDIENTS
1 portion of Roasted Tomato Halves (Page 68)
2 tablespoons unsalted butter
1 onion, finely diced
2 garlic cloves, peeled and minced
2cm piece of fresh ginger, peeled and grated
2 teaspoons ground paprika
3 tablespoons ground cumin
Pinch cayenne pepper (optional)
1 ½ tablespoons ground Garam masala
1 tablespoon ground granulated sugar
2 teaspoons salt
½ teaspoon ground black pepper
¾ cup heavy cream
¼ cup ground cashews (optional)
½ cup fresh coriander, finely chopped (optional)
10-12 Tandoori Chicken Thighs (Page 72),
bones removed
METHOD
1. Make 1 portion of the Roasted Tomato
Halves (Page 68). When cool enough to
handle, remove the skin. Place the flesh
and juices into a Breville blender or food
processor and process until smooth. Use
3½ cups of the puree tomatoes. Set aside.
2. In a large sauce pan on medium heat,
melt the butter. Add onions when the
butter becomes foamy, cooking the
onion until it takes on a golden colour.
3. Add garlic and ginger and continue to
cook for 1 minute stirring occasionally.
Add the spices: paprika, cumin, cayenne
pepper, and garam masala stirring for 30
seconds or until the spices begin darken.
4. Add tomato sauce, sugar, salt and
pepper and bring the sauce to a boil.
5. Turn the heat down to a low simmer
and continue cooking for 15 minutes.
Add the cream and ground cashews
(optional) and cook for an additional 5
minutes stirring occasionally.
6. Cut Tandoori Chicken into large pieces
and put them into the sauce and cook for
10 minutes occasionally stirring gently.
Serve the Tikka Masala (Butter Chicken) over
fragrant steamed basmati rice decorated
with freshly chopped coriander.