Anglo-inflected curry, but utterly delicious……….
Whole chicken jointed (carcass put aside for stock)
Green cayenne chillies
Preparing the chicken
We took whole chickens, jointed and skinned them.
Breast cut into big dices and the leg/thighs with the flesh scored.
Carcass put aside to make a stock and brined the chicken.
The brine was 1 litre cold water, 60g Malden salt and teaspoon of sagar.
Brine for at least 45 mins, but ideally a couple of hours.
Once brining complete drain the brining liquid.
Marinade the Chicken
There are 2 stages to the marinade process. The first with lemon juice, the second with yoghurt.
The lemon juice stage involves spices and tenderises the chicken. The yoghurt stage introduces aromatics and allows the flavours to penetrate the meat.
The Lemon Stage: mix lemon juice, paprika, chilli powder and Malden salt. Marinade the chicken for 20 minutes, then add the mix from the yoghurt stage.
The Yoghurt Stage: toast cumin then grind/whizz to a fine powder (set aside half), then pod the cardamon seeds, toast and grind up with the remaining cumin. Skin and roughly chop a good bit of fresh ginger and garlic. Whizz all of the ingredients, with a few tbl sp of yoghurt, together in a blender. Add this purée to the chicken and lemon marinade. Leave for 30 minutes. Once time is up, take out the chicken (scraping off as much as you can) but keep the marinade to add to the sauce later.
The Tikka Masala Sauce
Take chilli and paprika powder along with the set aside cumin. Toast the coriander seed and add to the other spices.
Grate about 25 g of fresh ginger and finely chop the same again of garlic cloves. Finely chop fresh tomatoes.
Finely slice lots of red onions and the dice up a good bit of fresh red chilli (depending on how hot you like it).
Then melt ghee in a big pot. Fry the onions gently until extremely soft. The add the garlic, ginger and diced fresh chilli. Fry for a couple of minutes then add the spices. Fry for a few more minutes, then add the fresh tomatoes (put aside a little to freshen up the sauce before serving) cook for a couple of mins to break them down, then add the tinned tomatoes.
Add a tablespoon of ground almonds and a tablespoon of tomato purée.
Add salt and some boiling water. Let the sauce simmer for about 10 mins add 4/5 fresh green hot chillies (split and put in whole). Let them cook for a bit (30 mins). Take out whole chillies and dice finely, adding back to taste. Then add the chicken’s marinade and the garam masala. Cook for a further 10 minutes.
Heat the BBQ to a fierce heat (or cook on a griddle to get a good crispy layer).
Once hot as hell cook the breast on wooden skewers soaked on water. All you want to do is get the outside a bit charred and then finish in the sauce. The leg/thigh then gets the same treatment.
Finish the chicken on the sauce.
Stir lemon juice and loads of fresh coriander into the sauce and chicken.
Serve with fresh naan bread or rice, or both, along with a spiky salad.