Ingredients
For the marinade
- Chicken thighs, boneless, skinless and cut into large chunks 3200g
- Yoghurt 200g
- Millac Gold Single 200g
- Garlic, minced 120g
- Ginger, minced 60g
- Everyday Favourites garam masala 40g
- Everyday Favourites ground turmeric 20g
- Everyday Favourites ground cumin 20g
- Everyday Favourites cayenne pepper 8g
- Everyday Favourites cooking salt 16g
For the curry
- Olive oil 120ml
- Lakeland Dairies butter 240g
- Onion, chopped 800g
- Tikka masala curry paste 2800g
- Millac Gold Single 800g
Method
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- Combine the chicken with all of the marinade ingredients and marinate for at least one hour
- Arrange on a tray and cook in an oven at 180°C for around 15 minutes
- Once cooked, shred the chicken either with hands or a knife and set aside
- To make the curry, fry the onions in oil and butter until golden brown
- Add the curry paste and cook for 30 seconds
- Add the Millac Gold Single and the shredded chicken
- Cook for 10 minutes
- Serve with rice or naan bread
- The chicken can be marinated overnight
- The chicken can also be pan cooked in batches, cooking until golden
- This recipe also works great as a stuffing for a roll with naan or pita bread
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