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Chicken Tikka Masala PDF Print E-mail
Written by Yorky   
  • 450 gm Chicken Tikka (separate recipe)
  • 15 mm cube Ginger, coarsely chopped
  • 2 Garlic cloves, coarsely chopped
  • 1 tsp Salt
  • 50 gm Unsalted butter
  • 1 Small onion, finely chopped
  • 1/4 tsp Turmeric
  • 1/2 tsp Ground cumin
  • 1/2 tsp Ground coriander
  • 1/2 tsp Garam masala
  • 1/2 tsp Chili powder
  • 125 ml liquid (reserve from chicken tikka and warm water)
  • 300 ml Double cream
  • 2 tsp Ground almonds

Mix together the ginger, garlic and 1/2 tsp salt and crush to a pulp.

Melt the butter gently and stir fry the onions for 3 minutes. Add the ginger/garlic paste and stir fry for another minute. Stir in the turmeric, cumin, coriander, garam masala and chili powder and cook for 2 minutes.

Add the liquid and stir gently. Gradually add the cream, stirring continuously. Add the remaining salt and simmer for 5 minutes.

Add the chicken, adjust heat to low, cover and cook for 10 minutes. Add the ground almonds and simmer for a further 5 minutes.
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