uk
Ingredients
- 3kg Lamb Weston Stealth Fries
- 2kg Masala Sauce (see below)
- 700g Tandoori Chicken (see below)
- 10 Poppadoms
- Half a bunch of fresh coriander
For the Masala Sauce (2kg)
- 6Tbs Butter
- 250ml Sunflower oil
- 4Tbs Cumin seeds*
- 2 Sticks cinnamon*
- 6 Dried red chillies*
- 30 Black peppercorns*
- 6 Cardamom pods*
- 12 Red onions, diced
- 18 Cloves garlic, smashed
- 2Tbs Tomato purée
- 2.4Kg Tinned tomatoes, chopped^
- 2Tbs each of ground cumin, coriander, turmeric^
- 2Tbs each of ginger purée, green chilli purée, ketchup, brown sugar, garam masala~
- 300ml Double cream~
- Salt
- Fresh coriander, chopped
For the Tandoori Chicken (700g)
- 45g Ground coriander
- ½ tsp Salt
- 2 Cloves of garlic, puréed
- 25g Ginger, puréed
- 25g Red chilli, pureed
- 45g Greek yoghurt
- 25ml Lemon juice
- 25ml Vegetable oil
- ½ tsp Smoked paprika
- 875g Chicken breast
Preparation
To make the Masala Sauce
- Heat the butter and the oil in a pan and when hot, add the * ingredients for a few moments. Add the red onion and cook down, then add the garlic and tomato puree and cook out
- Add the ^ ingredients and cook out before adding the ~ ingredients. Season and finish with the chopped coriander
To make the Tandoori Chicken
- Puree all the ingredients except the chicken in a blender until well ground
- Place the chicken breasts in a large bowl and coat well with the marinade. Cover and place in a fridge for at least 12 hours. When ready to cook, leave the chicken to come up to room temperature for 15 minutes, while pre-heating the grill
- Place chicken on an oiled tray and grill for 15 minutes each side
To assemble the Masala Loaded Fries, cook the Lamb Weston fries according to the pack. Place on a plate and top with layers of tandoori chicken, masala sauce and pieces of broken poppadoms. Garnish with chopped coriander, serve.
