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Marrowfat Peas and Chicken Tikka

 

Craving a curry? Our Marrowfat and Chicken Tikka has got you covered.

 

Tender chicken marinated in a flavoursome tikka paste and topped with our delicious Marrowfat peas – this is an Indian fake-away like no other. Perfect for serving over crispy naan and basmati rice!

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You’ll need some
of these!

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INGREDIENTS

For the chicken marinade:

640g diced chicken thigh

200g yoghurt

50g tikka paste

For the dish:

50g butter

170g diced white onion

100g diced green pepper

400g diced, marinated chicken thigh

2x garlic cloves

20g fresh ginger

1 tsp smoked paprika

1 tsp cumin

1 tsp garam masala

1/2 tsp fenugreek

200ml coconut milk

100g yoghurt

400g chopped tomatoes

1x chicken stock pot

200g Batchelors Marrowfat Peas, drained

15g honey

1/2 tsp salt

METHOD

1

Mix the diced chicken thigh with yoghurt and tikka paste - keep in fridge for at least an hour to marinate.

2

In a saucepan, melt the butter and fry the white onion, green peppers and marinated chicken thigh until meat is browned and vegetables are softened. Add in the garlic, ginger, smoked paprika, cumin, garam massala, fenugreek and cook for a further 5 minutes.

3

Add in coconut milk, yoghurt, chopped tomatoes, chicken stock pot, honey and salt - simmer until sauce has reduced and thickened.

4

Stir through the marrowfat peas and enjoy!