Public recipe with member extras
Camel Milk Chicken Tikka Masala
Charred tandoori-style chicken simmered in a spiced tomato sauce finished with camel milk.
Poultry Mains · Weekend Entertaining · Bold Curry Nights
What you need
Ingredients
- 1 1/2 lbs Chicken Thighs, cubed
- 1/2 cup Yogurt
- 2 tbsp Tandoori Spice Blend
- 2 tbsp Butter
- 1 Onion, chopped
- 1 cup Tomato Purée
- 3/4 cup Camel Milk
- Fresh Cilantro, to finish
Method
Instructions
- Marinate the chicken in yogurt and tandoori spice for at least 1 hour, or overnight.
- Sear the marinated chicken in a hot pan or under a broiler until charred at the edges, about 8 minutes; set aside.
- Melt the butter and sauté the onion until golden, then stir in the tomato purée and simmer 10 minutes.
- Return the chicken to the sauce and simmer 8 minutes until cooked through.
- Remove from direct heat, stir in the camel milk, warm gently, and finish with cilantro.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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