Chicken Tikka Karahi (One Pot / From Scratch / Base Free)
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 3 tablespoons Vegetable Oil
- • 2 Cardamom Pods
- • 1 large (200g) Brown/White Onion
- • 1 tablespoon Garlic & Ginger Paste
- • 1 tablespoon Tomato Paste
- • 1 tablespoon Mix Powder / Curry Powder
- • 2 teaspoons Chilli Powder (Hot)
- • 1/2 teaspoon Salt
- • 1/2 teaspoon Coriander Powder
- • 1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/4 teaspoon Cumin Powder
- • 1/4 teaspoon Turmeric Powder
- • 1/4 teaspoon Sugar
- • 3 sliced finely Green Finger Chillies
- • 1 sliced finely Birds Eye Chilli
- • 300 millilitres Water
- • 250g Chicken Tikka
- • 1/4 cup Fresh/Chopped Coriander
- • 1" sliced into matchsticks Ginger (fresh)
Preparation Steps
add the oil, green cardamom pods and finely sliced onions to a pan and heat on medium until soft and beginning to brown, don't rush, this should take around 10 minutes
stir in the garlic and ginger paste and cook out for around 30 seconds
add the tomato puree, a little water and stir through, once again cook out for around 30 seconds
add the mix powder, chilli, salt, coriander powder, fenugreek leaves, cumin, turmeric and sugar and stir in well, allow to cook out for a minute or two adding a little boiling water if it's looking dry and fry until the oil begins to separate
add most of the fresh chillies (retain some for decoration) and cook for a couple of minutes to infuse the flavours, turn the heat up to max and add half of the boiling water
add the rest of the water and allow to reduce for 5 minutes
add the meat, most of the fresh coriander and ginger (retain some for decoration) and stir to incorporate
serve when the sauce is the thickness you require with a sprinkle of the remaining chillies, coriander and fresh ginger