Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Easy Chicken Tikka Masala
Chicken tikka masala has been the UK's unofficial national dish for years – partly because it was first served in a curry house in Glasgow rather than in India. Irony of history: It is now enjoying enormous popularity in India too.
For the chicken
| Ingredients (4 servings) | ||
|---|---|---|
| 6 | roasted chicken legs | |
| 6 | tablespoon(s) | Tikka spice paste (supermarket, asian store) |
| 400 | g | greek Yogurt, 10% |
| 2 | tablespoon(s) | ginger, grated |
| 3 | garlic cloves, grated | |
| juice and zest of half a lemon | ||
| salt | ||
For the sauce
| Ingredients (4 servings) | ||
|---|---|---|
| 3 | tablespoon(s) | ginger, finely chopped |
| 4 | garlic cloves, finely chopped | |
| 1 | large onion, chopped | |
| 2 | tablespoon(s) | garam masala |
| 800 | g | canned tomatoes |
| 250 | g | butter |
| salt, cayenne to taste | ||
| To garnish: Toasted flaked almonds, coriander | ||
- Divide the chicken drumsticks into 3 large pieces and season with salt. Stir the remaining ingredients into a marinade and marinate the chicken in it for approx. 90 minutes. Meanwhile, for the sauce, fry the ginger, garlic and onion in plenty of butter until golden brown, season with masala and deglaze with the chopped tomatoes. Season with salt and simmer over a medium heat for 35 minutes.
- Season to taste, blend until smooth, adding the remaining butter. Let the grill get really hot. Remove most of the marinade from the chicken drumsticks (add this to the sauce and bring to the boil again), thread onto skewers and grill until they have taken on a lot of color – a little charred is good in this case! They do not need to be cooked all the way through, as they will now finish cooking in the sauce at a gentle simmer for about 5 minutes.
- Garnish with flaked almonds and coriander, serve with basmati rice and/or naan.
