Tandoori Chicken with Tikka Masala Vegetable Curry –

Name: Tandoori Chicken with Tikka Masala Vegetable Curry –
Ingredients: 1 tsp garlic puree; 1 tsp ginger puree; 100g tikka masala paste; 250ml tomato passata; 60ml double cream; 100ml water; 400g can chickpeas, drained; 300g cauliflower florets; 2 medium carrots, peeled and cut into 3/4cm diagonal slices; 4 200-225g bone in, skin-on chicken thighs, each slitted 3 times across top; 2 tbsp oil, divided; 3 tbsp tandoori paste; 4 tbsp plain full-fat yogurt, divided; Salt and pepper, to taste; 2 tbsp chopped coriander (leaves and stalks), plus extra leaves, to serve; Basmati rice or nan bread to serve; 3.5oz tikka masala paste; 8.75fl. oz tomato passata; 2.1fl. oz double cream; 3.5fl. oz water; 10.5oz cauliflower florets; Step 1 In a bowl, place chicken thighs, 1 tablespoon oil, tandoori paste, 2 tablespoons yoghurt and seasoning. Mix well and leave to marinate for 30 minutes.; Step 2 Move slider to right position. Select SEAR/SAUTÈ, set to Hi 5. Select START/STOP to begin. Add remaining oil to pot and preheat for 3-4 minutes.; Step 3 Add remaining garlic and ginger puree to pot. Sauté for 1-2 minutes, stirring frequently. Stir in tikka masala paste and sauté for 30 seconds. Select START/STOP to turn off SEAR/SAUTÉ.; Step 4 Add tomato passata, cream, water, chickpeas, cauliflower and carrots to pot. Season to taste.; Step 5 Place the reversible rack in the pot over vegetables, making sure rack is in the higher position. Carefully place chicken thighs, skin side up, on the rack.; Step 7 When cooking is complete, remove chicken and rack from pot and stir in remaining yoghurt and chopped coriander into vegetable curry.; Step 8 Serve chicken with vegetable curry, garnished with extra coriander and basmati rice or naan bread.

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Ingredients

1 tsp garlic puree
1 tsp ginger puree
100g tikka masala paste
250ml tomato passata
60ml double cream
100ml water
400g can chickpeas, drained
300g cauliflower florets
2 medium carrots, peeled and cut into 3/4cm diagonal slices
4 200-225g bone in, skin-on chicken thighs, each slitted 3 times across top
2 tbsp oil, divided
3 tbsp tandoori paste
4 tbsp plain full-fat yogurt, divided
Salt and pepper, to taste
2 tbsp chopped coriander (leaves and stalks), plus extra leaves, to serve
Basmati rice or nan bread to serve
3.5oz tikka masala paste
8.75fl. oz tomato passata
2.1fl. oz double cream
3.5fl. oz water
10.5oz cauliflower florets
Step 1 In a bowl, place chicken thighs, 1 tablespoon oil, tandoori paste, 2 tablespoons yoghurt and seasoning. Mix well and leave to marinate for 30 minutes.
Step 2 Move slider to right position. Select SEAR/SAUTÈ, set to Hi 5. Select START/STOP to begin. Add remaining oil to pot and preheat for 3-4 minutes.
Step 3 Add remaining garlic and ginger puree to pot. Sauté for 1-2 minutes, stirring frequently. Stir in tikka masala paste and sauté for 30 seconds. Select START/STOP to turn off SEAR/SAUTÉ.
Step 4 Add tomato passata, cream, water, chickpeas, cauliflower and carrots to pot. Season to taste.
Step 5 Place the reversible rack in the pot over vegetables, making sure rack is in the higher position. Carefully place chicken thighs, skin side up, on the rack.
Step 7 When cooking is complete, remove chicken and rack from pot and stir in remaining yoghurt and chopped coriander into vegetable curry.
Step 8 Serve chicken with vegetable curry, garnished with extra coriander and basmati rice or naan bread.