(AW) The British National Dish

Chicken Tikka Masala

OK, today was the day to try out this classic, yet hard to replicate at home, dish.

First up was marinading the chicken overnight in a mix of yoghurt and 'Tongmaster' Chicken Tikka spices.

Next we made the Masala sauce which was:

Onion
Garlic
Garam masala
Coriander
Turmeric
Coconut Milk
Almonds
Tomatoes
Chilli (2 strong ones)
Vegetable Stock powder
Paprika

It was at this point where I realised I 'NEED' a second BGE, one slightly smaller, say a Minimax in size, as the sauce needed to simmer in a cast iron pot for about an hour to thicken and cook. The chicken however, needed to be char grilled on a cast iron grill at about 600f!

So the sauce went on the hob whilst the chicken hit the BGE.

About 15-20 minutes on the grill and the chicken was ready to be removed....

The chicken was removed from the skewer.........

and dropped into the sauce whilst the Naans went on..

Finally, when it was all ready, we dropped some fresh chopped coriander into the curry..

and served!

The dish was EPIC. If the BGE had settings, then this was a 'Spinal Tap' 11!!!!!