Indian
Indian - Chicken Curries
Tikka Masala (made with base gravy)
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 teaspoon Tomato Paste
- • 1/4 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
1
Phase 1
Heat the pan then add the oil, tomato paste (optional) and fenugreek (optional). Stir them together for a minute to release the flavours
2
Phase 2
Add coconut powder, almond powder and cook stirring for 2 minutes
3
Phase 3
Add the red masala paste and sugar and stir well
4
Phase 4
Finally add the curry base, meat and cream. Stir thoroughly then reduce until the sauce is the thickness you require, stirring occasionally