ROAST
7.Roast the chicken for 35 minutes or until a meat thermometer registers 76˚C/170˚F when inserted into the deepest part of the chicken thigh.
8.Tandoori Chicken can be enjoyed on its own with steamed basmati rice, or use the Tandoori Chicken in the Tikka Masala (Butter Chicken Sauce) recipe below.
TIP
Balkan style yoghurt is available in most Turkish grocers however if not available use thick plain style natural yoghurt.
TIKKA MASALA (BUTTER CHICKEN)
INGREDIENTS
1 portion of Roasted Tomato Halves (Page 68)
2 tablespoons unsalted butter
1 onion, finely diced
2 garlic cloves, peeled and minced
2cm piece of fresh ginger, peeled and grated 2 teaspoons ground paprika
3 tablespoons ground cumin Pinch cayenne pepper (optional)
1 ½ tablespoons ground Garam masala
1 tablespoon ground granulated sugar
2 teaspoons salt
½teaspoon ground black pepper ¾ cup heavy cream
¼ cup ground cashews (optional)
½cup fresh coriander, finely chopped (optional)
METHOD
1.Make 1 portion of the Roasted Tomato Halves (Page 68). When cool enough to handle, remove the skin. Place the flesh and juices into a Breville blender or food processor and process until smooth. Use 3½ cups of the puree tomatoes. Set aside.
2.In a large sauce pan on medium heat, melt the butter. Add onions when the butter becomes foamy, cooking the onion until it takes on a golden colour.
3.Add garlic and ginger and continue to cook for 1 minute stirring occasionally. Add the spices: paprika, cumin, cayenne pepper, and garam masala stirring for 30 seconds or until the spices begin darken.
4.Add tomato sauce, sugar, salt and pepper and bring the sauce to a boil.
5.Turn the heat down to a low simmer and continue cooking for 15 minutes. Add the cream and ground cashews (optional) and cook for an additional 5 minutes stirring occasionally.
6.Cut Tandoori Chicken into large pieces and put them into the sauce and cook for 10 minutes occasionally stirring gently.
Serve the Tikka Masala (Butter Chicken) over fragrant steamed basmati rice decorated with freshly chopped coriander.
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