Rabbit tikka masala recipe - Great British Chefs

Main
easy
6
2 hours, plus 12 hours straining and 24 hours marinating time

PT2H

PT36H

Dominic Chapman's take on a classic tikka masala uses rabbit instead of chicken. The delicate spices of the curry work beautifully with the slightly gamey meat to create an Indian-inspired dish with a twist.

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Ingredients

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Imperial

Marinade

500g of live yoghurt, Dominic uses Henna
1 tsp ground coriander
2 tsp cumin seeds
1 tsp turmeric
1 tsp paprika
2 tsp garam masala
1 tsp chilli powder
1 lemon, juiced
1 tsp salt
2 tsp garlic paste
2 tsp ginger paste
6 rabbit legs

Tomatoes

3kg tomatoes, blanched and pulsed in a food processor
1 onion, diced
2 bay leaves
1 cinnamon stick
2 green chillies, chopped
5g of coriander seeds

Masala

100g of butter
1 tbsp of garlic paste
1 tbsp of ginger paste
1 red chilli, finely sliced
2 tbsp of ketchup
2 tsp garam masala
1 tsp mace
1 tsp paprika
1 tsp turmeric
1 tsp sugar

To serve

red chillies, finely sliced
flaked almonds
kale, steamed
micro coriander shoots
créme fraiche, (optional)

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Food processor
Fine sieve
Muslin cloth or a coffee filter
Vitamix Pro750 fitted with 2.0l low profile container

Method

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Begin by preparing the marinade 36 hours before you plan to serve the dish. Strain the yoghurt by setting a sieve over a bowl and line the sieve with muslin cloth. Place the yoghurt into the cloth and leave in the fridge to drain for 12 hours. Reserve the thickened yoghurt for the marinade

500g of live yoghurt, Dominic uses Henna

Once the yoghurt has finished draining, roast the spices in a dry frying pan until aromatic then blitz to a powder in a blender, spice grinder or pestle and mortar

1 tsp chilli powder
1 tsp ground coriander
2 tsp cumin seeds
1 tsp turmeric
1 tsp paprika
2 tsp garam masala

Combine the yoghurt, spices, lemon juice, salt, garlic paste and ginger paste and massage into the rabbit legs. Cover and leave to marinate in the fridge for 24 hours

6 rabbit legs
1 lemon, juiced
1 tsp salt
2 tsp garlic paste
2 tsp ginger paste

The next day, prepare the tomato sauce. In a large pan set over a medium heat, combine the tomatoes, onion, cinnamon and bay leaves with a splash of water. Simmer gently until the mixture softens

1 cinnamon stick
3kg tomatoes, blanched and pulsed in a food processor
1 onion, diced
2 bay leaves

Add the green chillies and coriander seeds and cook out for a few more minutes. Blend, strain and set aside

5g of coriander seeds
2 green chillies, chopped

To make the tikka masala, set a heavy-based saucepan over a medium heat and melt the butter until it starts to foam. Add the garlic and ginger pastes and fry for a few minutes until fragrant

1 tbsp of ginger paste
100g of butter
1 tbsp of garlic paste

Add the red chilli, garam masala, ground mace, turmeric, paprika, sugar and ketchup, and cook until the chilli slightly softens. Add the tomato mixture and simmer, allowing the sauce to thicken and reduce