Daniel Faitaua's Chicken Tikka Masala
Sarah loved Daniel's interview and decided to put together a recipe so that he could reminisce about eating curries in London now that he is back in Aotearoa.
Makes: 6
INGREDIENTS
Marinade
800 grams skinless, boneless chicken thighs, cut into large bite-sized pieces
6 cloves garlic, crushed
½ cup plain yoghurt
1 teaspoon each garam masala, red chilli powder, cumin, turmeric and sea salt
1 large thumb ginger, peeled and chopped
Curry
4 tablespoons olive oil
1 teaspoon cumin seeds
1 onion, chopped
1 thumb ginger, grated
6 cloves garlic, crushed
2 teaspoons garam masala
1 teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon ground fenugreek
1 -2 teaspoons chilli powder, to taste
1 teaspoon sea salt
1 tablespoon tomato purée
400-gram tin chopped tomatoes
1 tablespoon caster sugar
1¼ cups cream
To serve
roasted cashews, chopped
coriander leaves
basmati rice, cooked and hot
naan or paratha
METHOD
Marinade
Whisk the garlic, yoghurt, spices and ginger together in a bowl. Add the chicken, stir to coat, then cover and refrigerate for at least an hour and up to overnight.
Curry
Heat half the oil in a large, heavy-based pot and add the cumin seeds. Cook for 1 minute, then add the onion, ginger and garlic. Cook for 8-10 minutes over a medium heat, until the onion is softened. Add all the remaining ingredients except the cream and cook, covered, for 10 minutes. Remove the lid, add the cream and simmer for 5 minutes.
Heat the remaining oil in a large frying pan and cook the chicken in batches, until just cooked through. Add to the curry sauce and cook together for a further 5 minutes.
To Serve
Serve the curry garnished with coriander, alongside plenty of rice and naan or paratha
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.