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A recipe from Boxwallah: Traditional Chicken Tikka Curry

chicken curry recipe

Just before lockdown kicked in, we were about to announce some extremely exciting new Members here at Peckham Levels. Including Boxwallah! Soon, they will be bringing delicious Indian street food from Delhi to our food market on Level 6. With a mouth-watering menu that will include paneer pakora, black pepper garlic prawns, chicken tikka, paratha rolls, bhajis, beetroot kebabs and more…

Find and follow them on Instagram at @boxwallahonroad.

Whilst they’re not able to throw open their doors for now, here’s a Boxwallah recipe that’s been adapted for you to cook at home… enjoy.

Traditional Chicken Tikka Curry

Chicken marinade:

  • Chicken thigh / breast (skinless and boneless) – 500 gms
  • Garlic – 10 cloves
  • Ginger – 50 gms
  • Lime – 1 
  • Red chilli powder – 1 tablespoon
  • Curry powder – 1 tablespoon
  • Oil – 3 tablespoon
  • Sugar – half tablespoon

Sauce:

  • Green cardamom – 7 to 8
  • Bayleaf – 2
  • Tomato puree – 500 gms
  • Shallots – finely chopped – 4
  • Fresh cream – 200ml
  • Oil – 1 tablespoon
  • Butter – 100 gms
  • Honey – 1 tablespoon
  • Salt – to taste 
  • Coriander – 1 bunch

Method:

  1. Cut the chicken into 2 inch cubes. Make a marinade with the oil, half of the ginger garlic paste, chilli powder, curry powder, lime juice, salt and sugar. Cover the chicken in the marinade. Keep it aside for 30 mins. 
  2. Cook the marinaded chicken in the oven at 180c (fan) for 25 mins. 

For the sauce:

  1. Add the butter and oil to a pan. Once hot, add the green cardamom and bay leaves and sauté for few seconds. Then add chopped shallots, fry until golden brown, then add the remaining ginger/garlic paste and tomato puree. Cook over a high heat for 7 mins continuously stirring, then reduce the flame and cook for at least 20 – 25 mins more with the lid on, until the water from the tomato is evaporated and you can see some butter separating from the tomatoes. Remove the bay leaves and cardamom (as many you can!). 
  2. Add the cooked chicken with all the juices in the tray into the pan. Stir fry for 5 mins, then add all the cream and honey. 
  3. Season to taste with salt. Garnish with your fresh coriander.
  4. Enjoy with rice or Indian flatbread (roti).