Colour Free Tikka Masala (From Scratch / Base Free)
Tandoor-chargrilled cuts simmered in a velvety tomato and double cream makhani gravy, richly perfumed with dried fenugreek and garam masala.
Ingredients
- • 3 tablespoon Vegetable Oil
- • 1 teaspoon Tomato Paste
- • 1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 250 ml Curry Base
- • 3 tablespoon Coconut Milk Powder
- • 2 tablespoon Ground Almonds
- • 4 tablespoon Red Masala Paste
- • 1.5 tablespoon Sugar
- • 6-8 pieces Meat / Veg / Paneer
- • 75 ml Single Cream
Preparation Steps
Start by heating the pan on medium and add the oil, the tomato paste and the fenugreek leaves. Stir them together gently then fry for a minute to start releasing the flavours
Add the coconut powder then the almond powder and cook stirring gently for 2 minutes. If it starts to look a little dry add some of the heated up base gravy
Add the masala paste you have just made then the sugar and stir in well
Finally, add the curry base, the pre-cooked meat, paneer or veg, and then the cream
Stir thoroughly then reduce on high until the sauce is the thickness you require, stirring occasionally and scraping in the sides. Stirring in the edges helps to incorporate the lovely caramelisation that occurs at the edge of the pan during cooking