CHICKEN TIKKA MASALA

by YUGAL KISHOR

INGREDIENTS

200g desi ghee – clarified butter / 60g ginger and garlic paste / 5g cumin seed / 15g salt / 740g red onions / 360g tomato purée / 9g deghi mirch powder / 15g coriander powder / 6g turmeric powder / 5g kasoori methi / 70g cashew nut paste 5g garam masala 400g cooked chicken tikka / 50ml cooking cream 20g coriander, chopped

Garnishing and serving

16pcs coriander sprig / 8pcs naan bread / 4 portion cumin and green pea’s rice / 4 pcs papadum / 100g cucumber julienne / 100g mango chutney / 100g lemon pickle / 100g onion tomato yoghurt / 1 lemon cut into 4 wedges

Method

Heat the desi ghee in a sauce pan, add cumin seeds and sauté for 20 seconds. Add the onions and sauté till the onions turn brown. For around 20 minutes on medium heat. Add the ginger and garlic paste and cook for 2 minutes on medium heat. Add the tomato purée and cook for 15 minutes on medium heat until the oil is seen on the sides. Add salt, deghi mirch powder, turmeric powder and coriander powder. Cook for 10 minutes on medium heat until you get the aroma of the cooked masala Add the cashew nut paste and cook for 15 minutes on medium heat, ensure the paste blends into the masala. Reduce heat and add the chicken tikka in the masala. Cook for a couple of minutes. Add the garam masala and kasoori methi and stir gently to mix well, without breaking the chicken tikkas. Finish with cooking cream, chopped coriander

Plating

Serve in a copper pan with cumin and green pea’s rice, chicken tikka masala, naan bread, papadum, cucumber juliennes, lemon wedges and coriander. Serve mango chutney, lemon pickle and onion tomato yogurt on the side .