Chicken tikka masala
| Chicken tikka masala | |
|---|---|
 |
| Servings: | Serves 4 |
| Ready in: | 35 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
Add this creamy sauce to chicken tikka pieces and you'll have the ladies favourite Indian meal!
It takes a bit of time and it's a bit of a fiddle but it's worth it for that special occasion. Oh, and men like it too!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 cm (1/2 ") peeled root ginger, grated
- 2 cloves garlic, peeled and crushed
- 50 g (2 oz) butter
- 1 onion, finely chopped
- ½ teaspoon turmeric powder
- ½ teaspoon ground white cumin
- ½ teaspoon ground black cumin (optional)
- ½ teaspoon ground coriander
- ½ teaspoon garam masala
- ½ teaspoon chili powder
- ½ teaspoon tandoori colouring (very optional)
- 4 tablespoons coconut milk or a 2 cm (1") block of creamed coconut block
- 112 ml (4 fl oz) liquid from pre cooked chicken tikka masala (or chicken stock)
- 1 small carton double cream
- 2 heaped teaspoons of ground almonds
- 1 tablespoon ghee or vegetable oil for frying
- Pinch of salt
Method
- Mix the garlic and ginger together with the salt
- Gently fry the onions in the ghee or vegetable oil for 4 minutes
- Add the ginger and garlic an cook for a further 2 minutes
- Add the powdered spices and cook for anther 2 minutes
- Pour in the stock, coconut block and the cream and heat gently, stirring until the coconut block has melted. Don't boil.
- Add the cooked tandoori chicken pieces and simmer gently for 5 minutes so the sauce permiates the meat.
Serving suggestions
Serve hot with rice and a naan bread
Variations
Serve with tandoori lamb or tandoori prawns instead of chicken tikka
See also
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