Chicken tikka- done in the slow cooker, full of indian spice, if you have tried my butter chicken recipe you will like this too!
You can use as a marinade for your chicken and bbq or roast or use as I have done as a curry. Why not make your taste buds dance
Thank you, come again!
I served this with millet. Millet is gluten free and is technically a seed. Millet is a good source of the minerals copper, phosphorus, manganese, and magnesium. Millet is thought to have originated in North Africa, specifically in Ethiopia, where it has been consumed since prehistoric times. There is even mention of millet in the Bible as an ingredient for unleavened bread. Millet is still an extremely important food staple in many Africa countries.
Tikka masala paste
Ingredients
2 cloves of garlic
Thumb-sized piece of fresh root ginger
1 tablespoon smoked paprika
2 teaspoons garam masala
½ teaspoon sea salt
2 tablespoons coconut oil
2 tablespoons tomato purée
Small bunch of fresh coriander
1 tablespoon desiccated coconut
2 tablespoons ground almonds
Optional 1-2 red chillies
Spices for toasting: These are dry fried in a small pan for about a minute until fragrant
1 teaspoon cumin seeds / 1 teaspoon coriander seeds
Method
Blitz up until a smooth paste forms.
This can be used as a marinade enough for about 1 kg of meat such as chicken. I have used this as a curry and added 600g chicken thigh, 1 diced onion, 700ml of tomato passata and added a chunky dice of 1 large eggplant and 2 parsnips. You can use any veg you want such as sweet potato, zucchini, capsicum etc…put in your slow cooker for the day. I did have cream to use so I added that too, but you dont have to!
Put 300ml pure cream in a 300g
glass jar such as an old coconut oil jar. Add 1 ½ tbsp of natural active
yoghurt. Put the lid on and shake. Put in an easy yo maker and fill with very
hot water. Change the water every 8 hours and let it ferment for 24 hours.
Taste every so often until it is the flavour that you like, you can let it go
over 24 hours if you wanted more sourness. You can do this in a dehydrator,
thermi or I have seen people do this in the oven just using the oven light on.
Have also seen this with a heat pack and wrapped in a blanket and put in an
esky. Heat the heatpack every few hours. The colder the temp is the longer this
will take. You can of course use an electric yoghurt maker. The easy yo you can
buy at the supermarket for $20. This should turn out really thick just like
store brought sour cream!
If you want to make yoghurt the
instructions are the same but you use whole milk. I like to make ½ milk and ½ cream
for a richer yoghurt. Still use 1 ½ tbsp. of starter yoghurt to 1 cup approx. of
milk/cream.
