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Rabbit Tikka Masala

Serves 6


6 rabbit legs
500g Indian Henna yogurt (hung for 12 hours)
1 tsp ground coriander
2 tsp cumin
1 tsp turmeric
1 tsp paprika
2 tsp garam masala
1 tsp chilli powder
1 tsp salt
2 tsp garlic purée
2 tsp ginger purée


  1. Hang Henna yogurt for 12 hours.
  2. Roast and blitz spices.
  3. Combine yogurt with spices and all above ingredients.
  4. Marinate rabbit in yogurt for 24 hours.


1.5kg fresh tomatoes (blanched & pulsed)
1 onion
splash of water
2 bay leaves
1 cinnamon stick
2 green chills
5g coriander seeds


  1. Cook out the fresh tomatoes and onions until softened with a little water, the bay and cinnamon.
  2. Add the green chilli and coriander.
  3. Cook out then blitz and pass.


100g butter
1 tbs garlic purée
1 tbs ginger purée
1 red chilli
2 tbs ketchup
2 tsp garam masala
1 tsp mace
1 tsp paprika
1 tsp turmeric
1 tsp sugar
6 marinated rabbit legs


  1. Fry off the garlic and ginger in butter.
  2. Add the red chilli, garam masala, ground mace, turmeric, paprika, sugar and ketchup.
  3. Add the tomatoes and cook to thicken slightly.
  4. Add the rabbit and cook slowly until tender.
  5. Check seasoning and add a little more garam masala if required.
  6. Serve in a bowl with flaked almonds, coriander and a little crème fraîche.