Recipes
Date posted: 29/11/2021
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