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.

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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 

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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!

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Chicken Tikka Masala part 1

Chicken Tikka Masala part 2