Posted by Serves: 1-2
Ingredients
For Chicken Tikka:
- 1-2 chicken breasts, cut into bite-sized pieces
- 1 tsp garlic and ginger paste (fresh preferred, frozen blocks are okay)
- 0.5 tsp salt
- 2-3 tsp homemade turbo tikka mix (or another tikka blend of your choice)
- 1 tbsp vegetable oil (e.g., sunflower or any neutral oil)
For Devil’s Arse Curry:
- 3 tbsp vegetable oil (e.g., sunflower or any neutral oil)
- 1 star anise
- 0.5 tsp cumin seeds
- 2 cloves
- 3 cardamoms, lightly bashed
- 1 medium onion, finely diced
- 0.5 tsp salt
- 2 tsp garlic and ginger paste
- 1 tsp dried fenugreek leaves
- 2-3 tsp Devil’s Arse spice mix (adjust based on 1 or 2 chicken breasts)
- 1 tsp extra hot chili powder
- 0.5 tsp coarse black pepper
- 3 tbsp tomato purée
- 300-400 ml water
Preparation Steps
1. Marinate the Chicken Tikka:
- Mix Initial Ingredients: Place chicken pieces in a large bowl. Add garlic-ginger paste and salt, mixing thoroughly with your hands to ensure even coating. Cover and let sit for 15-20 minutes.
- Add Spices and Oil: After the initial resting period, add the tikka spice mix and oil. Mix well again with your hands until all the chicken pieces are evenly coated.
- Marinate: Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. This enhances flavor and tenderness.
2. Cook the Chicken Tikka:
- Heat 1 tbsp of oil in a large frying pan over medium heat.
- Add the marinated chicken pieces, ensuring not to overcrowd the pan (cook in batches if necessary).
- Cook the chicken until it starts to brown slightly. It should be undercooked as it will finish cooking in the curry.
- Remove the chicken from the pan and set aside.
3. Prepare the Devil’s Arse Curry:
- Heat Oil and Spices: In the same pan, add the remaining 2 tbsp of oil. Once hot, add star anise, cumin seeds, cloves, and cardamoms. Fry until fragrant.
- Cook Onions: Add diced onions and salt. Stir well and cook until the onions start browning at the edges.
- Add Garlic-Ginger Paste: Stir in garlic-ginger paste and cook for about a minute. Add fenugreek leaves and mix thoroughly.
- Incorporate Spices: Add the Devil’s Arse spice mix, black pepper, and chili powder. Stir well and add a splash of water to prevent burning. Remove the pan from heat briefly if needed.
- Tomato Purée: Mix tomato purée with half a cup of water and add to the pan. Turn heat to high and stir until the mixture bubbles and oil starts to separate.
- Simmer: Reduce heat to low and cook for 5 minutes, adding water gradually to achieve the desired consistency.
4. Combine Chicken and Curry:
- Add the chicken tikka to the curry and stir well.
- Cook on high heat until the chicken is fully cooked, adjusting the consistency with water as needed.
- Taste and add more salt if necessary. If the curry has too much oil for your liking, drain some off.
Tips and Tricks
- Marination Time: For best results, marinate the chicken overnight. This helps the flavors penetrate deeper into the meat.
- Fresh Spices: Use fresh whole spices for the curry to enhance the aroma and flavor.
- Onion Texture: Finely dice onions to speed up cooking and achieve a smoother curry base.
- Fenugreek Leaves: Crush dried fenugreek leaves between your palms before adding to release their aroma.
- Consistent Cooking: Stir frequently when cooking spices to prevent burning and ensure even cooking.
- Oil Layer: Visible oil on top of the curry is a sign of a well-cooked masala. You can skim off excess if you prefer a lighter curry.
- Adjust Spice Levels: Start with less chili powder or Devil’s Arse spice mix if you’re unsure of your heat tolerance, then increase gradually.
FAQs
1. Can I use pre-made chicken tikka?
Yes, you can use pre-cooked chicken tikka to save time, but freshly marinated and cooked tikka offers better flavor and texture.
2. What can I substitute for Devil’s Arse spice mix?
If you don’t have Devil’s Arse spice mix, you can use a blend of extra hot chili powder, cayenne pepper, paprika, and a pinch of garam masala to approximate the flavor.
3. How can I make this dish less spicy?
Reduce the amount of Devil’s Arse spice mix and chili powder. You can also add a dollop of yogurt or cream to the curry to mellow the heat.
4. Can I make this curry ahead of time?
Yes! The curry tastes even better the next day as the flavors meld together. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much.
5. Can I freeze the curry?
Yes, you can freeze the curry for up to 2 months. Allow it to cool completely before transferring to an airtight container. Thaw overnight in the refrigerator and reheat thoroughly before serving.
6. What sides go well with this curry?
Serve with steamed basmati rice, naan, roti, or even cauliflower rice for a low-carb option.