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 Recipeingredients
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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
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)
To make for 2 or 4 simply multiply the ingredients by 2 or 4 Enjoy!
- Heat 1 Chef's spoon of sunflower or veg oil in pan.
- Add a tablespoon of tomatoe paste and a pinch of methi leaves and cook on moderate heat for aprox 1 minute.
- 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.
- Bring to a boil and add Chicken Tikka pieces(6-8) simmer and reduce for 5 mins.
- Now add 1 Table spoon of Fresh single cream(Do Not Use elmlea!)
- 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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