Tweet
Evening all,
I tried something a little different tonight and it worked out pretty well! I just bought a spit for the WFO and christened it with this recipe, which I made up after reading a few different versions on the net, and watching Heston Blumenthals version.
Chicken Tikka Masala
Garam Masala
You could probably use a pre mixed version of this but making it fresh makes a really, really big difference!
6 green cardamom pods
1 black cardamom pod
4 bay leaves
1/2 cinnamon stick
6 cloves
1 tsp black pepper corns
2 red chillies
1 tsp cumin seeds
1 tsp coriander seeds
3 pimento berries
Dry roast all ingredients in a saucepan on low heat until fragrant and starting to brown. Blend to a powder in coffee grinder or mortar + pestle
Marinade
2 tsp of the Garam Masala
around 300ml yoghurt
1 tsp fenugreek leaves
2 level tsp turmeric powder
1 tbsp grated ginger
5 cloves of garlic, mashed
1.5 kg chicken thighs, deboned
mix all ingredients and marinate overnight
Sauce
1 tsp cumin seeds
1 tsp coriander seeds.
1/2 tsp fenugreek seeds
6 cloves
1 tsp black pepper corns
Dry roast the cumin and coriander seeds. Add to other spices and grind to a powder.
Finely chop 2 red chillies and fry on low in 4 tbsp oil for a minute. Add 2 medium onions, diced. Sautee on low for 5 minutes then add 3 chopped garlic cloves, 1 tbsp grated ginger, 1/2 tsp of the garam masala, and the spice mix from above. Cook until onions are translucent but not excessively browned.
Meanwhile, blend 3 400ml tins of tomatoes. Add 2 tsp tomato puree and 1 tsp red wine vinegar. Simmer this for 10 minutes.
Add the onions and spices to the tomato mix and simmer for another 10 minutes. Pour into food processor and blend until smooth. Pour in 300 ml cream and pulse until the cream is mixed in.
Take the marinated chicken thighs and thread onto a spit. Cook in WFO until edges are starting to brown/char, turning every couple of minutes. Remove from spit and slice. Add to tomato sauce and simmer for 10 minutes.
Serve with rice.
Sorry if that's a bit all over the shop, I just typed it from memory! But it was delicious and well received by our guests. The spit worked well - I just rested it on 2 bricks. The only trick is to thread the meat on as evenly as possible so that it is easy to turn without being weighed down on one side. I cooked it in a very hot oven - at pizza temperatures with a good flame going.
I tried something a little different tonight and it worked out pretty well! I just bought a spit for the WFO and christened it with this recipe, which I made up after reading a few different versions on the net, and watching Heston Blumenthals version.
Chicken Tikka Masala
Garam Masala
You could probably use a pre mixed version of this but making it fresh makes a really, really big difference!
6 green cardamom pods
1 black cardamom pod
4 bay leaves
1/2 cinnamon stick
6 cloves
1 tsp black pepper corns
2 red chillies
1 tsp cumin seeds
1 tsp coriander seeds
3 pimento berries
Dry roast all ingredients in a saucepan on low heat until fragrant and starting to brown. Blend to a powder in coffee grinder or mortar + pestle
Marinade
2 tsp of the Garam Masala
around 300ml yoghurt
1 tsp fenugreek leaves
2 level tsp turmeric powder
1 tbsp grated ginger
5 cloves of garlic, mashed
1.5 kg chicken thighs, deboned
mix all ingredients and marinate overnight
Sauce
1 tsp cumin seeds
1 tsp coriander seeds.
1/2 tsp fenugreek seeds
6 cloves
1 tsp black pepper corns
Dry roast the cumin and coriander seeds. Add to other spices and grind to a powder.
Finely chop 2 red chillies and fry on low in 4 tbsp oil for a minute. Add 2 medium onions, diced. Sautee on low for 5 minutes then add 3 chopped garlic cloves, 1 tbsp grated ginger, 1/2 tsp of the garam masala, and the spice mix from above. Cook until onions are translucent but not excessively browned.
Meanwhile, blend 3 400ml tins of tomatoes. Add 2 tsp tomato puree and 1 tsp red wine vinegar. Simmer this for 10 minutes.
Add the onions and spices to the tomato mix and simmer for another 10 minutes. Pour into food processor and blend until smooth. Pour in 300 ml cream and pulse until the cream is mixed in.
Take the marinated chicken thighs and thread onto a spit. Cook in WFO until edges are starting to brown/char, turning every couple of minutes. Remove from spit and slice. Add to tomato sauce and simmer for 10 minutes.
Serve with rice.
Sorry if that's a bit all over the shop, I just typed it from memory! But it was delicious and well received by our guests. The spit worked well - I just rested it on 2 bricks. The only trick is to thread the meat on as evenly as possible so that it is easy to turn without being weighed down on one side. I cooked it in a very hot oven - at pizza temperatures with a good flame going.
Comment