Chicken Tikka Madras (From Scratch / Base Free)
A bold, fiery curry infused with roasted red chillies, crushed garlic, and a tangy spiced tomato gravy with vibrant green peppers.
Ingredients
- • 2 tablespoons Vegetable Oil
- • 1 tablespoon Mustard Oil
- • 1 Bay Leaf
- • 1" Cassia Bark (Cinnamon Stick)
- • 1 cracked Green Cardamom Pods
- • 150g diced finely Brown/White Onion
- • 2 teaspoons Garlic Paste
- • 1 teaspoon Ginger Paste
- • 2 tablespoons Tomato Paste
- • 2 chopped Green Finger Chillies
- • 2 teaspoons Mix Powder / Curry Powder
- • 1/4 teaspoon Coriander Powder
- • 1/4 teaspoon Cumin Powder
- • 1/4 teaspoon Turmeric Powder
- • 2 teaspoons Chilli Powder (Hot)
- • 1 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/2 teaspoon Black Pepper - Course Ground
- • 3/4 teaspoon Salt
- • 6 pieces Meat / Veg / Paneer
- • 250ml Water
- • 1 teaspoon Lemon Juice
- • 1/4 teaspoon Garam Masala Powder
- • 1/8 cup chopped finely Fresh/Chopped Coriander
Preparation Steps
In a pan on a medium heat add the vegetable oil, mustard oil, bay leaf, cassia bark and crushed cardamom and fry until they begin to bubble
add in the onions and stir gently, frying until they become soft and golden
in with the garlic and ginger paste, stir through and cook for 30-60 seconds until the strong smell disappears
add the watered down tomato puree, mix through and allow to fry for 30 seconds
now add the chillies, spice mix powder, corianders, cumin and turmeric powders chilli powder, methi, pepper and salt, stir well and allow to simmer until the oil separates
in with your choice of meat, stir to coat in the masalas and cook for around 1 minute (5 if using raw meat)
pour in 1/2 of the heated water, combine and allow to reduce by half before adding the rest and most of the coriander
1 minute before serving add the lemon juice and garam masala, stir through and serve with the remaining coriander