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Chicken Tikka Masala

chicken tikka masala
Chicken Tikka Masala
When adding a table spoon of cream at the end of cooking your tikka masala, make sure you use cream and not a cream substitute such as elmlea etc.

Serves 1-2 / Preparation Time 15 mins / Cooking Time 7 mins

Chicken Tikka Masala Curry Recipe

                            ingredients

  • 'Masala Sauce'(serves 8-10)                         
  • Half a Chef's spoon of Garam Masala
  • 1 Chef's spoon of Tikka paste                          
  • Half a Table spoon of Mixed powder
  • 2 x 400g pots of low fat Natural Yoghurt             
  • Half a Chef's spoon of Mints sauce
  • Half a teaspoon of red food colouring (optional)  
  • 1 Chef's spoon of Tandoori Paste
  • Half a tablespoon of Garam Masala                       
  • 1 Chef's spoon of Kashmiri Masala                  
  • 1 Chef's spoon of Methi leaves1 Chef's spoon of Mustard Seed Oil
  • Juice of 1 Lemon & a little lemon zest.
Chicken Tikka Meat(1 Portion)

2 Chicken Breasts cut into bite size pieces. Marinate in 'Masala Sauce' for at least 4 hours preferably overnight. Barbeque or cook on a Griddle pan for 6-8 minutes till slightly charred. Add immendiately to Curry or refrigerate for later use 

How to Cook Chicken Tikka Masala

method

How to make the Curry (1 portion)

  1. Heat 1 Chef's spoon of sunflower or veg oil in pan. 
  2. Add a tablespoon of tomatoe paste and a pinch of methi leaves and cook on moderate heat for aprox 1 minute. 
  3. Now add X2 Ladels of Base Gravy, 1 Chef's spoon of coconut flour, Half a  Chef's spoon of Almond powder(ground almonds) 1 Chef's spoon of 'Masala Sauce' and 1 table spoon of sugar. 
  4. Bring to a boil and add Chicken Tikka pieces(6-8) simmer and reduce for 5 mins. 
  5. Now add 1 Table spoon of Fresh single cream(Do Not Use elmlea!) 
  6. Garnish with fresh corriander and Tandoori Masala powder and serve. 

To make for 2 or 4 simply multiply the ingredients by 2 or 4  
 Enjoy!


Chicken Tikka Masala part 1



Chicken Tikka Masala part 2


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