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Chicken Tikka Massala Serves Four

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Ingredients


3 Chicken fillets, from the freshly made chicken tikka
4 Tbsp Olive oil
1/2 tsp ground cumin
425ml ( 15fl oz) curry sauce see below
1 tsp paprika
1 tsp salt
1 level tsp chilli powder
Pinch red food colouring (optional)Careful do not get on your skin
1 tsp Garam Masala
6 tbsp single cream
1 tbsp finely chopped coriander
1 tbsp desiccated coconut (optional)



For the Curry Sauce
 4 tbsp Olive oil
1 kg onions sliced
1 tsp salt
50g fresh ginger chopped
50g garlic chopped
1.5 litres water
1 can tomatoes 225g
1 tsp tomato paste/puree
1 tsp tumeric

Use this as the base for
all your curries




 

Method

The Nation's Favourite Restaurant Style!
serves four

Heat the oil in a large deep frying pan and stir in the cumin. Fry for a few seconds and add the curry sauce. Bring the sauce to the boil.
Add the Paprika, salt, chilli powder and food colouring if using, and continue to cook on high heat stirring frequently, for about 5 minutes or until the sauce thickens.
Turn down the heat and stir in the garam masala. Simmer for about 3 minutes.
Slice each piece of tikka into two and add to the sauce. Stir in the cream and coconut (if using)and simmer for 1-2 minutes.
Serve sprinked with the coriander.
Heat all but 1 tbsp of the oil in a large saucepan with a tight fitting lid and add the onions. Stir on a high heat for a minute or two then turn the heat down. Continue to cook the onion, stirring frequently, for about 10 minutes until the onions is transparent and browing
Add salt stir and turn down to as low as you can. Cover pan and continue to cook for 20 minutes stirring occasionaly.
Add the ginger and garlic turn up the heat a little then add the water and bring to the boil. Turn down the heat and simmer 20 - 25 minutes
Once cooled blend until smooth 2-3 mins and pour into a clean pan.
place tomatos into blender and blend 2 minutes
Add oil to the Large saucepan medium heat then add tomato puree tumeric and paprika and cook for 30 seconds. Add the blended tomatoes and bring to the boil. Turn down the heat and cook for 10 minutes.
Add the blended onion mixture to the tomatoes and bring to the boil again. Turn doen the heat and simmer.
As the sauce simmers skim of the froth on the surface, keep doing this for 25 minutes.
Use immediately or cool and refridgerate. Freeze for up to one month.