10 August 2020 | Raidis Estate, Raidis Recipes | Raidis Estate
A cheeky Chicken Tikka Masala
Now that our new 2020 whites are being released to the world, we thought it’s only fair that we share ways to enjoy them, wow your friends with delicious food and eat in style.
So, the first wine we are going to pair with a delicious meal is our 2020 Cheeky Goat Pinot Gris.
This wine is made for picnics in the sunshine with a gooey goat’s cheese and lots of friends, but it is also a super versatile food matching wine so is perfect for entertaining.
If you are looking to impress your friends, or if you are still in iso with just your family, this wine pairs perfectly with a yummy Chicken Tikka Masala for all to enjoy.
What you’ll need:
8 bone-in chicken thighs
1 lime, juiced
For the marinade
2 large pieces of ginger
10 garlic cloves, peeled
400ml Greek yogurt
Pinch chilli powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1 tsp turmeric
1 small green chilli
For the sauce
3 tbsp butter or ghee
1 large onion, finely chopped
1 ½ tsp cumin seeds
1 ½ tsp mustard seeds
½ tsp powdered fenugreek
½ tsp powdered paprika
4 cardamom pods, lightly bashed
1 large piece of cinnamon
1 tbsp tomato purée
50g ground almonds
pinch soft brown sugar
1 tbsp malt vinegar
100ml of double cream
Fresh coriander leaves, flaked almonds, garam masala and smoked salt (optional), to serve
Remove the skin from the chicken and slash each thigh two or three times. Put into a bowl or plastic container and toss with the lime juice and 1/2 tsp salt.
In a small food processor, blitz the ginger and garlic to make a paste, adding a splash of water. Set aside half of the paste for the sauce.
Tip the remaining marinade ingredients into the food processor, then blitz to a smooth paste. Pour the paste over the chicken and marinate for at least 4 hrs or overnight.
To make the sauce, heat 2 tbsp of the ghee or butter in a large shallow pan with a lid. Cook the onions for 15 mins over medium heat until starting to brown. Add the spices and remaining garlic and ginger paste, and cook for 2 mins.
Stir in the tomato purée, ground almonds, a pinch of sugar and vinegar. Cook for about 1 min. Pour in the passata, then fill the jar or carton halfway up with water and add this too.
Bring to a gentle simmer, then cook for 2-3 hrs until you have a thick, red sauce.
Set the grill to its highest setting. Lift the chicken from the marinade, wiping off any excess back into the dish and reserve for the sauce. Arrange the chicken on a large baking tray cut-side up.
Put under the grill for 10-15 mins until charred and starting to blacken. Remove the tray from the oven and set aside with the cooking juices.
Reheat the sauce, adding the reserved marinade, then tip the chicken and any pan juices with the cream into the curry sauce.
Cook for 40 mins until the chicken is completely tender. Stir the remaining butter or ghee in at the end.
Leave the curry to sit for a few mins, then season with the garam masala and smoked salt, if using. Sprinkle with coriander and flaked almonds, then serve with naan bread and rice, if you like.