Tikka Massala - old
Marinade
300g chicken into 1 inch lengths
½ tsp salt
½ tsp chilli powder
1 tsp tikka massala spice mix
1 tbsp yoghurt.
Sauce
250g onion peeled and finely chopped
2 tbsp vegetable oil
1 or more chillis finely chopped
2 cloves garlic peeled and finely chopped
½ inch cube ginger finely chopped
½ tsp paprika
½ tbsp salt
½ tbsp sugar
½ tbsp garam masala
1 tsp tomato puree
1 tbsp plain yoghurt
1 small carton double cream
some fresh coriander
150ml cold water
Ingredients
Method
Marinade
Mix ingredients in a bowl then leave over night or at least 1 hour.
Sauce
Heat oil in pan over medium low flame. When hot place chicken in single and brown lightly on both sides.
Remove with a slotted spoon and set aside in a bowl.
Put chopped onion into remaining oil, stir and fry until light brown.
Turn heat to low add chilli, garlic, ginger, paprika, salt, sugar garam masala puree and fresh coriander then stir to mix.
Place cream and yoghurt in small bowl, beat lightly with fork until smooth.
Now put cream and yoghurt into other ingredients, add chicken and water, stir to mix.
Bring to the boil and turn the heat down and cover.
Simmer for about 20 minutes on medium-low heat or until the sauce has reduced and turned fairly thick.