Tickled by tikka

We were very lucky to be sent a selection of tasters from the super folk at Rossini's Rubs http://www.rossinisrubs.co.uk/ and it's taken a while, for which I apologise, but here is the very first thing I did when I opened the tantalising parcel.

And , for the record, the packaging is superb, the quality of the product outstanding and the smell is, quite simply, divine - an olfactory "hit" from the moment you open the tin. This stuff is so addictive it can barely be legal.

I went a bit off track with the tikka rub and created this curry,  but the other rubs are destined for use with our Garden Hob, now that the sun has finally made an appearance. 

1 packet of Rossini Rub Cool Tikka

150g plain yogurt

2 cloves garlic, finely chopped

1" ginger, grated

1 onion, sliced

1 carton tomato passata

1" creamed coconut

1 tblsp ground almonds

200 ml water

350g chicken

1tblsp rapeseed oil

1 oz butter

Mix the yogurt and rub mix thoroughly. Cut the chicken into bite sized pieces and add to the marinade. Pop in the fridge and leave for a couple of hours.

Heat the oil and butter in a Netherton Foundry cast iron bowl (optional) over a medium heat and when the butter is foaming, add the onions. Fry until just starting to colour. add the ginger and garlic and cook for a couple of minutes.
Add the chicken and marinade and stir well to mix

Put in all the other ingredients and season to taste - you can add more chilli if you prefer a hotter dish.

Cover and simmer for 45 minutes.

This is a great recipe to cook on the Kitchen Companion

I served mine with pilau rice, but naan bread would work just as well.

ENJOY!!