Ingredients
Here's what you'll need for this recipe. You can grab everything with a symbol from us:
Marinade
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Mustard oil. Use our cold pressed rapeseed oil if you cannot find mustard (70ml)
Chicken thighs, scored (2kg)
Juice and zest of lemon (1)
Garlic cloves - peeled and finely chopped (8)
Blackthorn salt (2 tsp)
Garlic and ginger paste* (2 tbsp)
Natural Greek yoghurt - whisked (175ml)
Kashmiri chilli powder (1½ tbsp)
Ground cumin (1tsp)
Ground coriander (1 tsp)
Turmeric (½ tsp )
Dried mango powder (1 tsp)
Garam masala (1 tsp)
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Sauce
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Can of chopped tomatoes (2)
Raw cashew nuts (20)
Large onion - chopped (2)
Olive or rapeseed oil (2 tbsp)
Butter (100g)
Manchester honey (2 tbsp)
Soft brown sugar (3 tbsp)
Red wine (3/4 bottle )
Beef stock (300ml)
Blackthorne sea salt
Garlic ginger paste* (2 tbsp)
Paprika (2 tsp)
Ground cumin (1 tsp)
Ground coriander (1 tsp)
Double cream (175ml)
Dried fenugreek leaves [worth finding!] (1 tbsp)
Garam masala to sprinkle (½ tsp)
Additional Tips:
This recipe is largely taken from Dan Toomb’s – The Curry Guy – BBQ book. Can you think of a better book than one doing curries on a BBQ? As a BQ follower I’m confident this one is right up your street. But just to add – you do not have to use a BBQ for this. It is delicious from the oven and hob! There is a marinade and a sauce to make.
Put the chicken pieces into a large bowl and add the oil, lemon, garlic and ginger paste, yoghurt and all the dry spices and mix together well. Cover with cling film and put in the fridge for a few hours.
If you are using your oven set to 220 degC fan. If you are using a BBQ – get it ready!
Shake excess marinade from the chicken and set aside for making the sauce. Thread chicken onto skewers – we like to place a piece of raw red onion at each end. Pop in the oven for 25 mins and prep your sauce.
Blend the tomatoes and cashew nuts together and set aside. Blend the chopped onions with a bit of water until smooth. Add the oil to a frying pan, heat and add half of the butter. When sizzling add the blended onions and fry for 6/7 minutes, keep stirring. Now add the garlic paste and stir for a few minutes, add the paprika, cumin and coriander. Stir for 30 seconds and add the tomato cashew blend and stir to combine.
Remove your chicken from the oven and add the pieces and onion if you did that to the sauce. Get your reserved marinade and add to the sauce a tablespoon at a time, and the other half of the butter. Add the cream and check for seasoning.
Add the crushed fenugreek leaves and sprinkle on the garam masala. It’s a winner!!
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