Well done to everyone who attended, it was really good. Thanks to the Isle volunteers and Tracey for their assistance on the night.
If you would like to try this recipe, see below:
Chicken
Tikka Masala
Ingredients for the Chicken Tikka.
(This
serves about 6-8 people)
1 teaspoon
ground cloves 1 teaspoon
ground cumin
1 heaped
teaspoon paprika 1 heaped teaspoon
garam masala
6
cloves of garlic 1 thumb-sized piece of ginger
1kg
chicken breasts 3 fresh green or red
chillies
Juice
and zest of 1 lemon 6 heaped
tablespoons natural yoghurt
Method
Put the cloves,
cumin, paprika and garam masala into a large bowl.
Finely grate in the
zest of the lemon, squeeze in all its juice, crush in the garlic, peel and
finely grate in the ginger.
Add the yoghurt and 1
tsp of sea salt.
Cut the chicken
breasts into 5cm chunks, then massage all that flavour into the meat.
Skewer up the chicken
chunks, mixing them with lemon wedges and chunks of green or red chilli, but
don’t squash them together too much.
Place on a tray,
cover with cling film and marinate in the fridge for at least 2 hours, but
preferably overnight.
Cook under the grill
until brown at the edges.
Ingredients for the Masala sauce:
1 small
onion 2
cloves of garlic
1 fresh
red chilli oil
2
teaspoon ground coriander 1 teaspoon
turmeric
1
teaspoon paprika 1
teaspoon garam masala
2
tablespoons ground almonds ½ tin
chopped tomatoes
½
chicken stock cube 50gm
grated coconut
100 ml
water
Method
Peel the onions and
garlic, then finely slice them along with the red chilli.
Put it all into a
large pan on a medium heat with a lug of oil and cook for around 5 -10 minutes,
or until golden, stirring regularly. (do not allow to burn)
Add the ground
coriander, turmeric, paprika and garam masala.
Cook for 2 minutes,
then add and toast the almonds.
Pour in the tomatoes,
crumble in the stock cube and add 100ml of boiling water and the grated coconut.
Cook for 5 minutes
and then add the cooked chicken tikka.
Simmer for a final 10
-15 minutes, stirring occasionally.
Serve with Rice or Naan bread.
