Chicken Tikka Masala
Cook Time 45 minutes + marinating
Servings 6
Ingredients
1.2kg chicken thighs, skin removed and cut in half
3/4 cup of yoghurt
3 cloves of garlic, finely minced
3cm piece of ginger, minced
2 tbsp garam masala
1 tsp chilli powder
2 tsp turmeric powder
2 tsp ground coriander
2 tsp ground cumin
1 tbsp ghee or regular butter
1 onion, sliced
2 sprigs of coriander, root and stalks finely chopped and leaves picked
400g tin of crushed tomatoes
270ml tin of coconut milk
Salt
Rice, to serve
Mango and/or mint chutney, to serve
Method
In a large bowl add yoghurt, 1 minced garlic clove, all of the ginger, a good pinch of salt, followed by half of all of the ground spices. Combine and then add the chicken pieces. Marinate in the fridge for 1 hour or even better overnight.
The following day, bring the chicken out of the fridge an hour before cooking and heat the BBQ over a high heat. Grill the chicken on one side of the cooking grill for 1-2 minutes on each side until lightly charred. Place on a plate.
Put the casserole dish in to one side of the BBQ (alternatively cook in a classic casserole dish on the stove top), put the barbecue lid down, and preheat on high until the barbecue reaches 260°C. Once the barbecue is preheated, add ghee to the dish and heat for a couple of minutes.
Add the onion and the remaining garlic. Cook for a few minutes then add the remaining spices. Once fragrant add the tomatoes and fill the empty tin half way up with water and add to the casserole. Stir and season with salt. Bring to the boil then place lid on dish, turn the vent on the casserole dish lid to steam, place the dish in the centre of the cooking grills and close the barbecue lid. Turn the control knob to two notches less than medium (M-2). Now add the coconut milk and stir through before cooking for a further 10 minutes. Add the chicken pieces and any juices on the plate. Stir through and cook with the lid for another 10 minutes. Garnish with coriander leaves and serve with rice and chutney on the side.