Indian
Indian - Chicken Curries
Tikka Masala (made from scratch)
Chef's Menu Description
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 Brown/White Onion
- • 2 teaspoon Tomato Paste
- • 1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/4 teaspoon Salt
- • 1/4 teaspoon Coriander Powder
- • 1/4 teaspoon Cumin Powder
- • 1/4 teaspoon Turmeric Powder
- • 4 tablespoon Red Masala Paste
- • 1.5 tablespoon Sugar
- • 3 tablespoon Coconut Milk Powder
- • 1.5 tablespoon Ground Almonds
- • 300 ml Water
- • 75 ml Single Cream
- • 6-8 pieces Meat / Veg / Paneer
Preparation Steps
1
Phase 1
To begin heat the pan on medium, add the oil and onions, fry gently until they soften.
2
Phase 2
Turn up the heat and add the tomato paste, fenugreek leaves (optional), salt, coriander, cumin, turmeric, red masala paste and a little water. Stir them together for a minute to release the flavours
3
Phase 3
Add the sugar, coconut powder and almond powder and stir well before adding the water
4
Phase 4
Finally add the meat and cream. Stir thoroughly then reduce until the sauce is the thickness you require, stirring occasionally