|No, I don't own one either|
So, this week, I decided to cook a curry or two, and my girlfriend suggested in a fit of adventurousness, that it might contain boiled egg(!) and my mind immediately turned to a dish I’d enjoyed many years ago.
More importantly, you'd never know that the tandoori components hadn't been cooked in a real tandoor, so you get the warm fuzzy feeling of cheating and getting away with it.
These three recipes should be within the capability of any decent home chef.
Chicken Tikka will never taste as good in a regular oven, but just because the tikka you're in a position to make isn't authentic enough to eat on it's own, there's no reason not to include it in a thrice-cooked feast where the tikka pieces end up in a flavoursome sauce, giving you the best of both worlds.
This is one such dish, with the tikka pieces eventually finding their home in a spicy keema (minced lamb) sauce, and as a by-product there will be tasty lamb kebabs to enjoy as a first course!
Serve with a little yoghurt and a wedge of lemon, and maybe some salad.
You can also search them cold in a naan wrap if there are some left over.
While that little lot is in the oven, you can begin making the curry.
At some point you’ll be able to add the excess juices from the tikka and kebabs that are cooking in the oven, and this would be a good time to put in the chopped tomatoes (but not the tomato quarters) and keep it cooking gently until the chicken in the oven is ready.
OK, so you've cooked your chicken tikka and kebabs, so the time to make it all come together is almost at hand.
Add the cooked chicken tikka to your curry, along with the quartered tomatoes and a big fistful of fresh coriander.
Garlic Mushroom Bhaji
This is a really easy side dish and contrasts nicely with the Murgh Keema Masala.
Take a regular frying pan and fry the onion and garlic in butter, then add the spices – don’t be afraid to be generous.
A simple naan bread or basmati rice completes the meal, and you might want to drink an appropriate beer with it. Cobra is fine, King Cobra better, and Wolverhampton & Dudley brew an 'Ultimate Curry Beer', but my preferred option would be a chilled bottle of Brewdog Punk IPA, which I find an excellent accompaniment to spicy food.