Inspired by
Combusken
Combusken is a dual-type Fire/Fighting Pokémon introduced in Generation III. It evolves from Torchic starting at level 16 and evolves into Blaziken starting at level 36. It is a bipedal, chicken-like Pokémon. Most of Combusken’s upper body is yellow, while most of the lower body is orange. It has orange eyes and short, wide beak. There is a feather crest on top of its head with three orange points.
Because of the training Combusken does by running through its grassland habitat, its legs are capable of delivering a barrage of kicks. While it is fighting, it is noisy and produces sharp cries that distract and intimidate its opponent.
Makhani Combusken Curry
Combusken is a fire chicken that evolves from Torchic and evolves again into Blaziken. Torchic is one of the Generation 3 starters, along with Mudkip and Treecko. Combusken is the first of 3 fire-fighting starters that have become an annoyingly repetitive: Blaziken, Infernape and Emboar. When Gen 7 starters and evolutions were announced, it was believed that Incineroar would become a fire-fighting, given it's ties to a wrestler. However it become a fire-dark type, despite it's involvement in Smash Bros and Pokken, two fighting games.
Preheat the oven to 200ºC or 180ºC fan. In a bowl, mix together the paprika, coriander, garlic powder, cumin, mint, turmeric, caraway, ginger and half the yoghurt. Once combined, marinate the chicken in the mixture for 10 minutes.
Arrange the chicken on a baking tray and cook in the oven for 15 minutes. Meanwhile cooked the rice in a saucepan of salted water for 15 minutes.
Fry the sliced onions in oil in a deep frying pan for 6-8 minutes. Add the butter chicken paste and fry for an extra 2 minutes until coated. Stir in the passata and let it cook for 5 minutes. Stir in the fenugreek leaves.
Turn the heat to low and add the butter and cream and stir well. Serve the curry, rice first then add the sauce. Slice the chicken add to the bowls then top with the rest of the yoghurt.
Ingredients
Directions
Preheat the oven to 200ºC or 180ºC fan. In a bowl, mix together the paprika, coriander, garlic powder, cumin, mint, turmeric, caraway, ginger and half the yoghurt. Once combined, marinate the chicken in the mixture for 10 minutes.
Arrange the chicken on a baking tray and cook in the oven for 15 minutes. Meanwhile cooked the rice in a saucepan of salted water for 15 minutes.
Fry the sliced onions in oil in a deep frying pan for 6-8 minutes. Add the butter chicken paste and fry for an extra 2 minutes until coated. Stir in the passata and let it cook for 5 minutes. Stir in the fenugreek leaves.
Turn the heat to low and add the butter and cream and stir well. Serve the curry, rice first then add the sauce. Slice the chicken add to the bowls then top with the rest of the yoghurt.
