Anyone who knows me knows that Friday night is curry night – every now and then for a treat I make this duck tikka masala. It’s not that different from chicken tikka masala except by serving the meat and sauce separately, it looks a bit posh and you can keep the meat pink.
If you’d like to make it, here’s the recipe.
First, marinate the duck a few hours in advance (I sometimes use lamb too) with:
juice of half a lemon
1 tbsp root ginger, peeled and finely grated
2 garlic cloves, finely grated or crushed
1 tsp ground cumin
1 tsp paprika
1 tsp chilli powder
½ tsp garam masala
½ tsp turmeric
5 curry leaves
½ tsp mustard seeds
salt & pepper
Next, make the masala sauce (this is Madhur Jaffrey’s recipe, which I first made in November 2012 and now only loosely follow):
Fry a sliced onion until soft.
– 6 crushed garlic cloves and 1 tbsp of freshly grated ginger.
After leaving to cook for a minute, add the rest of the spices
– 1 tbsp ground coriander
– 1/2 tsp turmeric
– 1 tsp chilli powder
– 2 tbsp paprika
– a squeeze of tomato puree (around 1 tbsp)
After a moment of heating the spices, mix in 4 tbsp of yoghurt, 1 tbsp at a time to make sure it doesn’t curdle.
Then, add 2 medium chopped tomatoes (or 2 handfuls of cherry tomatoes), leave in the pan until they soften a little then add 200ml of chicken stock, salt and pepper, bring to the boil and simmer until it thickens – around 20minutes.
In the meantime cook the duck – first on a low heat skin side down to render the fat then on a high heat. Once the skin crisps up, turn it over and cook for around 4-5 minutes for it to remain pink on the inside (or however you like it).
Serve sliced, with the masala sauce on the side and with rice and naan.