Traditional Bright Red 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 small (grated very fine or blended) Brown/White Onion
- • 1 tablespoon (mixed with 6 tablespoon of water) Tomato Paste
- • 1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/4 teaspoon Coriander Powder
- • 1/4 teaspoon Cumin Powder
- • 1/4 teaspoon Turmeric Powder
- • 250 ml Water
- • 3 tablespoon Coconut Milk Powder
- • 2 tablespoon Ground Almonds
- • 4 tablespoon Red Masala Paste
- • 1.5 tablespoon Sugar
- • 6-8 pieces Meat / Veg / Paneer
- • 1/2 teaspoon Red Food Colouring Powder
- • 75 ml Single Cream
Preparation Steps
start by heating the pan on medium and add the oil and onions. If using pureed onion fry for a couple of minutes until the strong smell disappears. If using grated onions fry for around 6-7 minutes to gently soften and slightly brown them
add the tomato paste, coriander powder, cumin powder, turmeric powder and fenugreek leaves. Stir them together gently then fry for a minute to start releasing the flavours
add the coconut powder and almond powder and cook stirring gently for 2 minutes. If it starts to look a little dry add some of the heated up water
add the red masala paste then the sugar and stir in well. Add your choice of protein and stir to coat
finally, add the rest of the water, the red food colouring powder and the cream stirring in well
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. Serve when the sauce is the thickness you require and the meat is cooked through