Breville BOV800XL /A manual Tandoori Chicken, Tikka Masala Butter Chicken, Recipes

RECIPES

TANDOORI CHICKEN

Function: ROAST

Temperature: 375˚F (192˚C)

Cooking Time: 35 minutes

Convection Fan: ON

Yield: 6 servings

10-12 Bone-in skinless chicken thighs

1 Cup (250 ml) Balkan style yogurt

2 Lemons, juiced

1 Tablespoon (15 ml) Ginger, freshly grated

1 Tablespoon (15 ml) Garlic

2 Teaspoons (10 ml) Ground coriander

2 Teaspoons (10 ml) Ground cumin

2 Teaspoons (10 ml) Garam masala

1 ½ Teaspoons (7 ml) Kosher salt

½Teaspoon (2.5 ml) Black pepper 1 Teaspoon (5 ml) Paprika

½Teaspoon (2.5 ml) Cayenne

2 Tablespoons (30 ml) Honey

1.In a medium sized bowl, combine yogurt, lemon juice, ginger, garlic, coriander, cumin, garam masala, kosher salt, black pepper, paprika, cayenne and honey.

2.Cut three diagonal slits on each thigh cutting nearly to the bone. Pour the marinade into a re-sealable plastic bag.

3.Place the chicken thighs into the bag and coat with the marinade. Refrigerate at least 2 hours or up to 12 hours.

4.Place the chicken onto the broil rack inserted into the baking pan to catch drippings.

5.Set the wire rack in the bottom rack height position. Turn the function dial until the indicator on the LCD screen points to the ROAST function.

6.Set the temperature to 375°F (192°C) with convection turned on. Set the timer for 35 minutes. Press the START/ CANCEL button to activate.

7.Roast the chicken for 35 minutes or until a meat thermometer registers 170˚F (76˚C) when inserted into the deepest part of the chicken thigh.

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 (Page 71).

NOTE:

Citric acid, found in foods such a orange, lemon and lime juice, may damage the porcelain enamel finish of the baking pan and broiling rack. When cooking foods with high citric acid content, we strongly recommend lining the enamel surfaces with foil or baking paper to extend the life of these accessories.

RECIPES

TIKKA MASALA (BUTTER

CHICKEN)

2 Tablespoons Unsalted butter

2 inch piece of fresh ginger, peeled and grated

2 Garlic cloves, minced

1 Onion, finely diced

2 Teaspoons (30 ml) Paprika

3 Tablespoons (45 ml) Ground cumin Pinch Cayenne pepper (optional)

1 ½ Tablespoons (17 ml) Garam masala

1 Tablespoon (15 ml) Granulated sugar

2 Teaspoons (10 ml) Salt

½Teaspoon (2.5 ml) Black pepper 1 portion of Roasted Tomato Halves (Page 55)

¾ Cup (180 ml) Heavy cream

¼ Cup (60 ml) Ground cashews (optional)

½Cup (125 ml) Fresh cilantro, finely chopped (optional)

10-12 Tandoori Chicken Thighs (Page 70) bones removed

1.Make 1 portion of the Roasted Tomato Halves (Page 55). When cool enough to handle, remove the skin.

2.Place the flesh and juices into a blender or food processor and process until smooth. Use 3 ½ cups of the puree tomatoes. Set aside.

3.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.

4.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.

5.Add tomato sauce, sugar, salt and pepper and bring the sauce to a boil. 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 cilantro.

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