Chicken Tikka Masala Live | Hari Ghotra
This week’s FridayCurryClub is in partnership with The Côtes du Rhône wine region. Indian food is more often paired with beer but wine from this region is a superb compliment to Indian food. The grapes from the region are varied but the flavour profiles of both the reds and the whites work well with Indian spices, peppery flavours and onion and garlic sauces. So here is a classic English curry paired with incredible, versatile, yet everyday French wines.
This Friday we are going to be cooking a chicken tikka masala and enjoying a glass of Gabriel Meffre which is available from Waitrose. If you can’t get this one any wine from the Côtes du Rhône region will work. We will talk about what Côtes du Rhône means, answer the red or white question and have the amazing Julie Coutton (PR manager for the region) online to answer your wine questions.
This is what you will need:
• 6 chicken thighs, skinned and cut into chunks
or Veggie option Paneer and mixed peppers
or vegan option Cauliflower and mixed peppers
Marinade
• ½ tsp salt
• 1 tsp chilli powder
• 1 tsp coriander seeds, crushed
• 3cm piece ginger, minced
• 3 cloves garlic, minced
• 3 tbsp Greek yoghurt (vegan replace with coconut cream)
• 1 heaped tsp dried fenugreek (kasoori Methi)
• Juice of 1 lime
• 2 tbsp mustard oil, to cook
Masala Sauce
• 1 tbsp oil
• 5cm stick cassia bark
• 3 green cardamoms
• 2 bay leaves
• 3 cloves
• 1 tsp cumin seeds
• 1 large onion, minced or very finely diced
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 1 or 2 green chillies, minced
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 3 fresh tomatoes
• 1-2 tbsp cashew nuts
• 1 tsp salt
• ½ tsp turmeric
• 1 tsp chilli powder
• 1 tsp dried fenugreek leaf (kasoori methi)
• 100ml double cream (vegan replace with coconut cream)
• Handful fresh coriander, chopped
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