Chicken Tikka Masala From Scratch
Tandoor-chargrilled cuts simmered in a velvety tomato and double cream makhani gravy, richly perfumed with dried fenugreek and garam masala.
Ingredients
- • 2 tablespoons Vegetable Oil
- • 2 teaspoons Garlic Paste
- • 1 teaspoon Ginger Paste
- • 1 tablespoon Tomato Paste
- • 1/4 teaspoon Coriander Powder
- • 1/4 teaspoon Cumin Powder
- • 1/4 teaspoon Turmeric Powder
- • 1/4 teaspoon Kashmiri Chilli Powder
- • 1 tablespoon Tandoori Masala Powder
- • 2 tablespoons Coconut Milk Powder
- • 2 tablespoons Ground Almonds
- • 2 tablespoons Sugar
- • 300 ml Water
- • 120 ml Single Cream
- • 1/2 teaspoon (optional) Red Food Colouring Powder
- • 6 pieces Meat / Veg / Paneer
- • 1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/4 teaspoon Garam Masala Powder
Preparation Steps
add the oil, garlic, ginger and tomato puree to a pan, stir and simmer on low to medium for minutes
add the coriander, cumin, turmeric, Kashmiri chili powder and tandoori masala powder and mix well, add a little hot water and cook for 2-3 minutes to release flavour of the spices until the oil separates
add the coconut milk powder, ground almonds and sugar, stir for 30 seconds adding a little more of the hot water to keep things moving
slowly add the rest of the water, cream, (red food colouring powder if using) and your choice of meat. Stir until everything is combined and cook for 5-10 minutes on medium high
add the fenugreek leaves and garam masala and stir through and continue reducing
when the dish reaches your desired consistency serve drizzled with cream with pilau rice and a fresh soft naan