Naga Tharkari (Restaurant Style)
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 3 tablespoons Vegetable Oil
- • 1 teaspoon Chilli Flakes
- • 1/2 medium (130g) Brown/White Onion
- • 50g Beef Mince / Steak Pieces
- • 2 sliced Garlic Cloves
- • 2 teaspoons Garlic Paste
- • 1 teaspoons Ginger Paste
- • 2 Green Finger Chillies
- • 1 tablespoon Tomato Paste
- • 2 teaspoons Mix Powder / Curry Powder
- • 1 teaspoon Coriander Powder
- • 1/2 teaspoon Cumin Powder
- • 1/2 teaspoon Tandoori Masala Powder
- • 8 pieces Chicken Tikka
- • 250ml Curry Base
- • 1 teaspoon Mr Naga (Hot Chilli Pickle)
- • 1/4 teaspoon Garam Masala Powder
- • 1 teaspoon Sugar
- • 1 teaspoon Lemon Juice
- • 1/4 cup Fresh/Chopped Coriander
Preparation Steps
add the oil, chilli flakes and onions to a pan on a low-medium heat and fry until beginning to soften
add in the minced beef or finely chopped pieces of beef/steak along with the sliced fresh garlic and fry for a couple of minutes
add in the garlic and ginger paste and sliced green chillies and fry for around 30 seconds until the bitter smell disappears
now add the watered down tomato puree and allow to cook out for a minute
in with the spice mix powder (or mild madras curry powder), coriander powder, cumin powder and tandoori masala, stir through and allow to gently fry until the oil starts to separate
add in the sliced chicken tikka along with 1/2 of the base. allow to reduce by half before adding the remainder and stirring through well
after a couple of minutes of reducing stir in the naga pickle according to taste, the garam masala, sugar and fresh chopped coriander, retaining a little bit for garnishing at the end
continue to reduce until the sauce is the consistency you require. serve sprinkled with the remaining coriander