Chicken

Chicken tikka masala

Name: Chicken tikka masala recipe
Yield: 6
Ingredients: 12 chicken drumsticks; 100ml grapeseed oil; 2 onions, finely chopped; 400g can chopped tomatoes; 400g can coconut cream; 6 curry leaves; Juice of 1 lime; 1 bunch coriander, leaves picked; Roti & Greek yoghurt, to serve; 1 tbs sweet paprika; 2 tsp each ground cumin & garam masala; 1 tsp each ground coriander & ground turmeric; 1/4 cup (60ml) grapeseed oil; 2 garlic cloves; 3cm piece (15g) ginger, peeled, roughly chopped; 1 long red chilli, seeds removed; 2 tbs tomato paste

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by Matt Moran

Chef and delicious. Produce Awards judge

May 03, 2021

Everyone should have a tikka masala recipe in their repertoire.

12 chicken drumsticks
100ml grapeseed oil
2 onions, finely chopped
400g can chopped tomatoes
400g can coconut cream
6 curry leaves
Juice of 1 lime
1 bunch coriander, leaves picked
Roti & Greek yoghurt, to serve

Tikka masala paste

1 tbs sweet paprika
2 tsp each ground cumin & garam masala
1 tsp each ground coriander & ground turmeric
1/4 cup (60ml) grapeseed oil
2 garlic cloves
3cm piece (15g) ginger, peeled, roughly chopped
1 long red chilli, seeds removed
2 tbs tomato paste

Method

1.

Preheat oven 160°C. For the curry paste, place the paprika, ground cumin and garam masala in a small frypan over medium-low heat and gently toast, stirring constantly, for 3-4 minutes until fragrant. Place the toasted spices and remaining curry paste ingredients in a food processor and whiz until smooth. Set aside.
2.

Place the oil in a large heavy-based, ovenproof saucepan over high heat. Season the chicken drumsticks with salt flakes and sear, in two batches, for 6-8 minutes until golden-brown on all sides. Remove from the pan and set aside.
3.

Return the pan to medium-high heat. Add the onion and cook, stirring constantly, for 3-4 minutes until soft and translucent. Add the curry paste and cook for a further 5-6 minutes until caramelised and fragrant. Stir through the chopped tomatoes and coconut cream, then return the drumsticks to the curry along with the curry leaves. Bring to a simmer, then cover with a lid, place in the oven and cook for 1 hour-1 hour 30 minutes until the meat falls off the bone. Remove from the oven and season to taste.
4.

When ready to serve, stir through the lime juice and top with coriander leaves and Greek yoghurt. Serve with roti alongside.