Chicken Tikka Masala Kievs
Ingredients
Chicken Tikka Kiev
- 4 large chicken breasts
- 5 tbsp Matt Cooper Bites Tikka Spice Blend
- 4 tbsp greek/natural yoghurt
- 1 tsp red food colouring
- 2 eggs beaten
- 150 g golden breadcrumbs
- 2 tsp Matt Cooper Bites Masala Chips Seasoning optional
Masala Sauce Filling
- 1 garlic/ginger frozen blocks Taj brand is the best! Microwave before adding to the pan.
- 1 tbsp ghee/vegetable oil
- 1 cinnamon stick
- 0.5 tbsp Kashmiri chilli powder
- 0.5 tbsp ground cumin
- 0.5 tbsp ground coriander
- 0.25 tsp salt
- 0.5 tsp paprika
- 4 tbsp tomato passata
- 0.5 tbsp tomato puree
- 100 ml chicken stock use 0.5 pot/cube
- 1.5 tbsp tandoori masala
- 1.5 tbsp sugar
- 2 tbsp ground almonds
- 100 ml coconut cream
- 1 tbsp coconut powder
- 0.5 tbsp lemon juice
- 0.5 tsp red food colouring optional
- 100 ml fresh single cream
Instructions
Chicken Tikka
- Combine the yoghurt, Tikka Spice Blend & red food colouring in a bowl. Wearing gloves is possible, add the chicken breasts and massage the marinade into the breasts.
- Cover and leave in the fridge for at least 2 hours but for best results, leave overnight.
Masala Sauce Filling
- Add the ghee to a pan on a medium heat. Add the cinnamon stick and cook for 1 minute. This will infuse the oil.
- Add the garlic and ginger paste and cook for 90 seconds – stirring frequently.
- Add the kashmiri chilli powder, ground cumin, ground coriander and salt and cook for 30 seconds. Add a splash of the stock to stop the spices from burning.
- Add the tomato passata and puree, stir and cook on a medium heat for 3-4 minutes.
- Turn the heat down to medium and add the chicken stock. After a few minutes, the curry will have soaked the stock up and the sauce will reduce.
- Add the tandoori masala, sugar, ground almonds, coconut powder, coconut cream and lemon juice. Stir and cook for 3 minutes.
- Add the red food colouring and stir.
- Take off the heat and add the single cream and stir.
- Add the sauce to a pot suitable for freezing. Leave in the freezer for 3-4 hours. It shouldn't be rock solid, but it should be more of a putty like consistency.
Making the kiev
- In one plate/bowl add 2 beaten eggs and in the other plate/bowl add the breadcrumbs and masala chips seasoning.
- Make a slit in the fattest part of the chicken breast and then carefully cut out a pocket in the breast and insert the frozen masala sauce. Close the breast. If the breast isn't closing as desired, you can use cocktail/kebab sticks to keep the breast shut.
- Carefully coat the breast in the eggwash. Then carefully coat the breast in the breadcrumbs.
- Air fry for 25 mins at 190℃. You can also bake in the oven but pleasure ensure the oven is preheated.