Chicken Tikka Masala
| Meat recipes | Cuisine of the United Kingdom
Ingredients
- 675 g (1.5 lb) cooked Chicken Tikka
- 2 tbsp mustard seed oil (see notes)
- 4 large cloves of garlic, finely chopped
- 200 g (7 oz) onions, finely chopped (optional)
- 1 tin (28 oz) plum tomatoes, chopped
- 1–4 chopped fresh green chiles (depending on strength of the chiles and the desired strength of the sauce)
- 2 tbsp chopped fresh cilantro (coriander leaves)
- 50 ml (4 fl oz) single cream
- 1 tbsp malt vinegar or tamarind extract
- 2 tbsp curry paste
- 2 tbsp tandoori masala paste
- 1 tbsp tomato paste
- 1 tbsp garam masala
Instructions
- Heat the oil in a wok or large frying pan.
- Add the garlic and onions and stir-fry until browned.
- Add the curry pastes and mix well, adding a little water or yogurt.
- Add the cooked chicken tikka, and stir-fry for two minutes to heat through.
- Add the tomatoes, vinegar, tomato paste, and chilies and simmer for five minutes. Add more extra water if needed.
- Add the cream, garam masala, and chopped cilantro and simmer for a few times.
- Garnish with fresh coriander and serve with Naan, rice coloured yellow with turmeric, onion bahjis and/or a glass of white wine.