Rabbit tikka masala

6
2 hours

Ingredients

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)

Method

1
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
2
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
3
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
4
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
5
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
6
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
7
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
  • 1 tsp sugar
  • 1 red chilli, finely sliced
  • 2 tbsp of ketchup
  • 2 tsp garam masala
  • 1 tsp mace
  • 1 tsp paprika
  • 1 tsp turmeric
8
When the sauce has thickened slightly, add the rabbit and gently cook for 1 hour or until the rabbit is tender
9
Season to taste, adding a little more garam masala if needed
10
Serve alongside steamed kale and top with flaked almonds, micro coriander and red chilli, with an optional spoon of crème fraiche
  • créme fraiche, (optional)
  • red chillies, finely sliced
  • flaked almonds
  • kale, steamed
  • micro coriander shoots