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Chicken Tikka Masala

Written by Yorky

Ingredients 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 Method 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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