Chef Roudi brings you his recipe for Chicken Tikka Masala. It the UK’s favourite dish and is so delicious! This is such a yummy recipe that you’ll make over and over. It’s so easy and will become your favourite curry to make! It’s got such a rich and aromatic flavour that will beat your favourite take away or restaurant any day! There’s a subtle spice to this Tikka recipe but is ideal for the family. Add more chilli if you can handle the heat!
RECIPE BELOW ⬇️
Chef Roudi (Elliot Hashtroudi), from Michelin Bib Gourmand winning and Time Out’s 6th Best restaurant in London, brings you Forage & Feast. A show dedicated to bringing you recipes to cook at home with a focus on foraging ingredients from our surroundings.
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Episode 11: Chicken Tikka Masala
Ingredients.
Naan Bread:
-21g Fresh Yeast
-125ml Water
-1 Tbsp Blackbee Honey
-250g Strong Bread Flour
-50g Ghee (Melted)
-3.5 Tbsp Greek Yogurt
-1 Tsp Salt
-2 Tsp Nigella Seeds
-1 Tsp Baking Powder
Chicken Tikka Masala
For the tikka marinade:
-1 Whole Cornfed Chicken
-1 Brown Onion
-A large thumb of Ginger (2Tbsp)
-5 Garlic Cloves
-2 Tsp Smoked Paprika
-1 Tsp Cumin mixed with ½ tsp Cinnamon
-1 Tsp Deggi Mirch Powder
-Olive Oil
-4 Tbsp Lime Juice with some zest
-1 Tsp Garam Masala
For the masala:
-2 Tbsp Ghee
-Olive Oil
-2 or 3 Sliced Onions
-A thumb of Grated Ginger
-7 Garlic Cloves
-1.5 Tbsp Ground Coriander
-1 Black Cardamom Pod (You can use 3 Green Alternatively)
– ½ Tsp Turmeric
-1 Tsp Deggi Mirch Powder
-2.5 Tsp Smoked Paprika
-5 Tbsp Greek Yogurt
-1 Tin of Best Tomatoes (Whole or Chopped)
-400ml Chicken Stock
-1 Tsp Salt (May need more)
– ½ Tsp Garam Masala
– Greek yogurt and Fresh coriander to finish
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