Tuesday, May 30, 2006

Chicken Tikka Masala


    675 g (1.5 lb) cooked Chicken Tikka
    2 tbs mustard seed oil
    4 large cloves of garlic, finely chopped
    200 g (7 oz) onions, finely chopped (optional)
    1 tin (can) of plum tomatoes, chopped
    1-4 chopped fresh green chillis (depending on strength of the Chillis and the desired strength of the sauce)
    2 tbs chopped fresh cilantro (coriander leaves)
    50 mL (4 fl oz) single cream
    1 tbs malt vinegar
    2 tbs curry paste
    2 tbs tandoori paste
    1 tbs tomato paste
    1 tbs garam masala


Heat the oil in a wok (if available, otherwise a large frying pan).
Add the garlic and onions (if using) and stir-fry until browned.
Add the curry and tandoori pastes and mix well, adding a little water.
Add the cooked chicken tikka and stir-fry for two minutes to heat through.
Add the tomatoes, vinegar, tomato paste and chillies and simmer for five minutes.
Add more water if required.
Add the cream, garam masala and chopped cilantro and simmer for a few minutes.
Garnish with fresh coriander and serve with Naan bread, rice coloured yellow with turmeric, onion bahjis and/or a good glass of white wine.


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