Chicken Tikka Masala with Tempered Herbs & Dahl

Serves 6

Ingredients

• • 8 Cater Chicken Leg Quarters
• Chicken Marinade:
  • 1 cup yoghurt
  • 2 tbsp tikka spice
  • 1 tsp paprika
  • 1 tbsp lemon juice
  • Salt
  • Marinate for 2-4 hours
•  
• Tikka Masala Sauce:
  • 2 tbsp oil
  • 1 onion, finely chopped
  • 3 cloves garlic
  • 1 tbsp ginger
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp cumin
  • 400 g tomato puree
  • ½ cup cream

• Spiced Dahl:
  • 1 cup red lentils
  • 3 cups water
  • 1 tsp turmeric
  • 1 onion
  • 2 cloves garlic

• Tempered Herb Tadka:
  • 2 tbsp ghee
  • 1 tsp mustard seeds
  • Curry leaves
  • Fresh coriander
  • Green chilli

Method

Tikka Masala Sauce:

1. Fry onion until golden.
2. Add garlic, ginger and spices and toast.
3. Add tomato puree and simmer for 10 minutes.
4. Grill or pan-sear marinated chicken until charred.
5. Add chicken to sauce and finish with cream.

Spiced Dahl:

1. Cook all ingredients until soft and creamy.

Tempered Herb Tadka

1. Heat until fragrant and pour over finished curry.

Garnish with coriander/dhanya and lemon wedges for the chicken. Serve with rice, sambals, and naan.

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