The curry house is British food and has been for fifty years. This is the takeaway rebuilt at home, which mostly means yoghurt, time, and a grill turned up higher than feels sensible. Bombay Chilli Crunch goes over at the end, curry leaves and cashews and mustard seed staying crisp on top of the char. Naan, lime, cold beer.
40 mins plus marinating. Serves 4.
Ingredients
- 800g Chicken thighs, boneless, in large pieces
- 200g Thick natural yoghurt
- 2 tbsp each Garlic and ginger, grated
- 2 tsp Garam masala
- 2 tsp Kashmiri chilli powder
- 2 tbsp Lemon juice
- 2 dessertspoons Plateit Bombay Chilli Crunch
- 1 handful Red onion and coriander, to serve
Method
- Salt the chicken and rub with the lemon juice. Leave 20 mins.
- Mix the yoghurt, garlic, ginger, garam masala and chilli powder. Chicken through it, covered, at least 4 hrs and overnight if you can manage it.
- Grill as hot as it goes. Chicken on a rack over a tray so the fat drips clear.
- Grill 8 mins, turn, 6 to 8 more. You want black blisters in places. That is the flavour, not a mistake.
- Rest 5 mins, then spoon 2 dessertspoons of Plateit Bombay Chilli Crunch over the hot pieces. Sliced red onion and coriander on top.
Do this: Contains nuts. Bombay Chilli Crunch has cashews in it, so say so before you put the plate down.