Tandoori Murgh Masala

This recipe comes with a caveat, Indian food is not my heritage so I cannot begin to presume that this recipe is authentic, rather it stems from my travels and experiences with Indian Culture. You see, what I have gleaned is that at its core, Indian food is cooked from the heart, with love its driving force.

Every morsel is so filled with emotion that it dances on your tastebuds, this is where this recipe plants its roots. It takes time to create each layer, but each layer provides the foundation for a meal, shared with loved ones, leaving nothing behind but fond memories.

For that reason, it is priceless. Please feel free to use any plant-based protein in place of Chicken, this is meant to be everything you wish.

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tandoori chicken, chicken masala, tikka masala, murgh, curry recipes, tandoori, bbq food

Yield: 4

Author: Suze Morrison

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Tandoori Murgh Masala

Prep time: 30 MinCook time: 40 MinInactive time: 1 HourTotal time: 2 H & 10 M

This recipe comes with a caveat, Indian food is not my heritage so I cannot begin to presume that this recipe is authentic, rather it stems from my travels and experiences with Indian Culture. You see, what I have gleaned is that at its core, Indian food is cooked from the heart, with love its driving force.Every morsel is so filled with emotion that it dances on your tastebuds, this is where this recipe plants its roots. It takes time to create each layer, but each layer provides the foundation for a meal, shared with loved ones, leaving nothing behind but fond memories.

Ingredients

Tandoori Masala Spice Mix

• 1tsp Coriander seeds, ground
• 1tsp Garam Masala
• 2tsp Kashmiri Chilli Powder
• 1tsp Paprika
• ½ tsp Turmeric, ground
• 1tsp Curry Powder

Tandoori Murgh Marinade

• 8 Skinless, boneless chicken thighs
• 4tbssp Full Fat Greek Yogurt
• 2tbsp Tandoori Masala
• 1tsp Garlic Puree
• 1tbsp Lemon Juice
• Small Pinch Fine salt

For the Sauce

• 3tbsp Ghee
• 1 Cinnamon Stick
• 4 Cloves
• 4-5 Curry Leaves
• 2 Onions, diced.
• 3 Garlic Cloves, minced.
• 5cm Ginger, minced.
• 1tbsp Tomato Puree
• 400g Tinned Tomatoes
• 200ml Chicken Stock
• 1tsp Tamarind Paste
• 1tbsp Brown Sugar
• Salt to season
• Fresh Coriander to serve, Roti, Naan, and steamed rice as you choose.

Instructions

1. Begin with the spice mix. Add everything to a jar and shake well to incorporate.
2. For the chicken, add all the ingredients to a bowl and set aside in the fridge for at least 4 hours to marinade and tenderise.
3. Heat a BBQ for indirect cooking (or you can do this in a pan on the stove) Place a cast iron pot over the heat and add the ghee. Once hot, add the cinnamon, cloves, onions, and curry leaves and cook for 5-6 minutes, stirring until your onions begin to soften and brown.
4. Add the garlic, ginger and tomato puree and cook 1-2 minutes or until the raw smell dissipates. Add the tinned tomatoes and stock and move the pot over to the adjacent side of the hot coals (or reduce the stove)
5. Simmer for 10 minutes, or until everything begins to thicken and smell delicious.
6. Meanwhile, thread the chicken onto 4 skewers and place over the hot coals (alternatively heat your grill to high)
7. Grill the chicken until cooked through (about 74C on a meat thermometer) set aside to rest.
8. Add the tamarind, brown sugar and salt to the sauce and taste. Adjust the seasoning to your liking.
9. Serve the chicken with the sauce topped with fresh coriander and mop up with plenty of roti or naan.

https://gourmetglow.co.uk/recipes/tandoori-murgh-chicken-masala