Duck Tikka Masala With
Seared Cucumber and Peas

NEVER MISS A RECIPE: Get your Weekly Update Email!
Tikka Masala goes fancy with this Duck Tikka Masala beautifully grilled with a tamarind and honey sauce, cucumber and peas!

You know I like a good fakeaway right? Well this Duck Tikka Masala is a dish I had been working on for a while and is actually the dish that I made for our Valentines Day meal this year. I’m very happy to share it with you as it means I got to cook it again.

I posted a Babgulyรกs recipe a short while ago and mentioned that it was about as Hungarian as it could be, well as far as I am concerned Tikka Masala, all be it Chicken Tikka Masala is about as British as it gets. It is rumoured to have come from an Indian Restaurant in Glasgow when a ‘drunk’ punter came in and ordered a Chicken Tikka and complained when it had no sauce. The waiter returned to the kitchen and made a sauce involving a tin of cream of tomato soup and some spices.

As time has gone by the dish has become refined and arguments over the provenance have raged but either way it has become what it is today, grilled marinated meat in a spicy gravy.

So what we have here is my Duck Tikka Masala and it is awesome. The meat is juicy and still rosy pink in a marinade that is then turned into a sweet and sour sauce powered by tamarind and honey to cut through the richness of the duck meat.

Tikka Masala goes fancy with this Duck Tikka Masala beautifully grilled with a tamarind and honey sauce, cucumber and peas!

The accompaniment for dish is a bit of fun I have been playing around with for Indian food for a while and whilst unusual it is absolutely awesome and much lighter than rice. Which means extra room for flat breads!

The minty sweet peas and cucumber is perfect along side the duck tikka masala, and I suppose it is another hint to the British origins of this recipe. It is also time where I can freely use last years harvest of peas without worrying about using them all up. Primarily because our new seasons planting has now begun and peas are in the ground and will be harvested in 6-8 weeks.

If you liked this recipe, you should like this one too!  Carrot and Ginger Orange Chicken

Where on earth did that time go? It only felt a couple of recipes ago when I was complaining about the cold. I have also been trying to do some pre-planning for my summer recipe plans for you, and I am really excited.

Following on from last years BBQ fest there is plenty more of that coming your way and a whole host of picnic food. Myself and Julie are determined to spread our wings a little further into the Hungarian countryside so expect to see some exciting new style posts with great picnic recipes and some pictures from the Great Hungarian Plain and maybe even the hilly bits too!

Tikka Masala goes fancy with this Duck Tikka Masala beautifully grilled with a tamarind and honey sauce, cucumber and peas!
5 from 3 votes
Tikka Masala goes fancy with this Duck Tikka Masala beautifully grilled with a tamarind and honey sauce, cucumber and peas!
Duck Tikka Masala With Seared Cucumber and Peas
Prep Time
4 hrs 10 mins
Cook Time
30 mins
Total Time
4 hrs 40 mins
 

Tikka Masala goes fancy with this Duck Tikka Masala beautifully grilled with a tamarind and honey sauce, cucumber and peas!

Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 1052 kcal
Author: Brian Jones
Ingredients
  • 2 Duck Breast Around 150g each
  • 1 Tbsp Ground Turmeric
  • 1/2 Tbsp Lemon Juice
  • 1/2 Tsp Coarse Sea Salt
  • 50 g Onion
  • 20 g Ginger
  • 20 g Garlic
  • 50 g Tomato Puree
  • 1/2 Tsp Chili Flakes
  • 1 Tsp Ground Cumin
  • 1 Tsp Ground Coriander
  • 1 Tsp Garam Masala
  • 1/4 Tsp Black Pepper
  • 100 g Natural Yoghurt
  • 2 Tbsp Flavourless Cooking Oil
  • 1 Onion Cut into quarters
  • 100 g Tamarind Pulp
  • 1/2 Tbsp Honey
  • 10 cm Cucumber Cut in half length ways and seeds scooped out
  • 100 g Garden Peas Defrosted if frozen
  • 1 Tbsp Ghee
  • 1/8 Tsp Asafoetida
  • 1 Tsp Mint Sauce
Instructions
  1. Cut each duck breast into thirds and rub with the turmeric, lemon juice and salt.
  2. Now take the onion, garlic and ginger and add to a mini blender and mix to a paste.
  3. Take the onion paste and mix in the tomato puree, chili flakes, cumin, coriander, garam masala pepper, yoghurt and cooking oil to form your marinade and pour over the duck breast and allow to marinade for at least 4 hours, or even better over night.
  4. Heat your grill or broiler if you are that way inclined to high.
  5. Whilst the grill is heating remove the duck from the marinade and thread onto skewers along with the onion and place the remaining marinade into a small saucepan over a medium heat.
  6. Add the tamarind pulp and honey to the marinade and stir check for seasoning and reduce the temperature to low and allow to simmer.
  7. Place the duck and onion skewers under the grill and cook for 3-4 minutes a side checking constantly to ensure you are getting a nice colour but not burning them, when cooked allow to rest for a couple of minutes.
  8. Now heat a dry frying pan over a high heat and scorch the cut side of the cucumber for 60 seconds, then remove the cucumber.
  9. Remove the pan from the heat add the asafoetida followed by the ghee and when melted add the peas and mint sauce, return to a medium to low heat and add back in the cucumber to warm through.
  10. Then serve on warmed plates.
NEVER MISS A RECIPE: Get your Weekly Update Email!
2018-05-18T14:26:11+00:00

12 Comments

  1. Nicola @ Happy Healthy Motivated March 24, 2017 at 1:59 pm - Reply

    Love the idea of serving this with minted peas. They’ll be a great refreshing side dish to combat the spices!

    • Brian Jones March 26, 2017 at 8:10 am - Reply

      That’s the idea, they work so well… Peas get used much more often than people think in Indian food. ๐Ÿ˜‰

  2. Gloria @ Homemade & Yummy March 24, 2017 at 1:43 pm - Reply

    First..I LOVE duck…so that is a winner. Second I have never seared cucumbers….or cooked them any way for that matter. Very interesting indeed. Love the flavours going on here.

    • Brian Jones March 26, 2017 at 8:08 am - Reply

      Thanks Gloria, I love playing around with new ideas, the slight bitter ness from the char here works so well with the sweet minty peas and the flavour and cooling of cucumber is really classical in Indian food.

  3. Lisa | Garlic & Zest March 24, 2017 at 1:28 pm - Reply

    I’ve never made anything like this, but those flavors sound really inviting — plus it’s healthy-ish! I’m currently on a no carb (sob) diet, so this is exactly what my belly needs now!

    • Brian Jones March 26, 2017 at 8:03 am - Reply

      Haha, I have no idea what it is like to be on a diet, life is way to short for that nonsense ๐Ÿ˜‰

  4. lindsay Cotter March 24, 2017 at 12:54 pm - Reply

    haha fakeaway, love it! Great combo with the duck. we looooove duck! so fatty and flavorful, in the best possible way!

    • Brian Jones March 26, 2017 at 8:03 am - Reply

      Fat definitely equals flavour when it comes to meat as far as I am concerned ๐Ÿ˜‰

  5. Pretty March 24, 2017 at 11:00 am - Reply

    I have never had Seared Cucumber before but it sounds super good. I am going to try making it this way this weekend.

    • Brian Jones March 26, 2017 at 7:59 am - Reply

      Enjoy, it just adds a slightly charred bitter note that plays perfectly of the sweet peas ๐Ÿ™‚

  6. Sarah March 24, 2017 at 10:55 am - Reply

    This recipe is far from my comfort zone, and I love that! i’ve been wanting to add some new flavors, ingredients and techniques in the kitchen and this will be the perfect start!

    • Brian Jones March 26, 2017 at 7:59 am - Reply

      Have fun Sarah, I like to keep things moving and fresh in the kitchen, the techniques are all pretty simple and the flavours are very classically Indian, they have all just been ‘rearranged’ a little ๐Ÿ˜‰

Leave A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

NEVER MISS A RECIPE: Get your Weekly Update Email!
close-image
Pin
Yum
Share
Stumble
Tweet