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4 Chicken Drumsticks
4 Chicken Thighs
5 ounce Yogurt
4 tablespoon Tikka Paste
2 tablespoon Oil
1 medium Onion, Thinly Sliced
1 Garlic Clove, Crushed
1 teaspoon Cumin
1 teaspoon Ginger, Chopped
½ teaspoon Chilli Paste
4 tablespoon Chicken Stock
2 tablespoon Almonds, Ground
Slash chicken at intervals. Mix together yogurt and tikka curry paste, then stir into chicken, coating evenly. Cover and chill 1 hour.
Heat oil in a large pan and fry onion and garlic 5 minutes. Stir in cumin, ginger and chilli and cook gently for 1 minute. Add chicken and fry gently, turning occasionally,10 minutes. Stir in any remaining marinade with stock and ground almonds. Cover and simmer 15 minutes, or until chicken is cooked through. Add salt to taste.
Scatter flaked almonds over chicken and garnish with flat leaf parsley. Serve chicken with pilau rice, pickles and poppadoms.
4 Chicken Thighs
5 ounce Yogurt
4 tablespoon Tikka Paste
2 tablespoon Oil
1 medium Onion, Thinly Sliced
1 Garlic Clove, Crushed
1 teaspoon Cumin
1 teaspoon Ginger, Chopped
½ teaspoon Chilli Paste
4 tablespoon Chicken Stock
2 tablespoon Almonds, Ground
Slash chicken at intervals. Mix together yogurt and tikka curry paste, then stir into chicken, coating evenly. Cover and chill 1 hour.
Heat oil in a large pan and fry onion and garlic 5 minutes. Stir in cumin, ginger and chilli and cook gently for 1 minute. Add chicken and fry gently, turning occasionally,10 minutes. Stir in any remaining marinade with stock and ground almonds. Cover and simmer 15 minutes, or until chicken is cooked through. Add salt to taste.
Scatter flaked almonds over chicken and garnish with flat leaf parsley. Serve chicken with pilau rice, pickles and poppadoms.
