- Preparation time
- 10 mins
- Cooking time
- 10 mins
- Difficulty
- Easy
- Serves
- 2 people
- Meal course
- Main Course
- Posted by
- Posted on
- April 4, 2016
- 300 g
- Pre-Cooked Chicken Tikka
- 60 ml
- Spiced Oil (Vegetable Oil will wok if you don't have any spiced oil)
- 1 tsp
- Ginger Paste
- 1/2 tsp
- Ginger Paste
- 1 Tbsp
- Tandoori Masala
- 1 tsp
- Curry Masala
- 1 Tbsp
- Tomato Paste
- 200 ml
- Curry Base
- 6 Tbsp
- Coconut Milk Powder
- 2 Tbsp
- Desiccated Coconut - Fine
- 2 Tbsp
- Sugar - White
- 1/2 tsp
- Salt
- 100 ml
- Cream - Light
- 1 tsp
- Lemon Juice
- 1 Tbsp
- Ground/Powdered Nuts (Almond/Cashew work well)
- 1 Tbsp
- Ghee
To make this recipe you will need to already have some Curry Base and Pre-Cooked Chicken Tikka.
If there’s one dish guaranteed to be on every Indian restaurant menu, it’s chicken tikka masala, which is composed of grilled chunks of chicken enveloped in a creamy spiced tomato sauce.
- Stir the coconut milk powder (and almond meal or cashew meal, if using), into the cream, to make a lump-free paste
- Mix the tomato paste with 3 Tablespoons of Water
- Heat the curry base to a gentle simmer
- Heat the oil in a suitable pan
- Add the garlic and ginger and fry, for a minute or so, with continuous stirring (do not burn!)
- Remove from heat and add tandoori masala and curry masala
- Immediately add tomato puree, stirring continuously
- Add a ladle of curry base and stir
- Add pre-cooked chicken
- Continue to add the curry base, a little at a time, stirring occasionally as the water evaporates and the sauce thickens
- Continue to simmer, on medium heat, stirring occasionally, until the oil begins to separate (5 to 10 minutes)
- Add the coconut meal/cream paste, sugar, salt and lemon juice (if using) and stir
- Maintain the sauce to the desired consistency by adding a little milk (or cream)
- Add butter or ghee and continue to cook until melted and blended into the sauce
- Add fresh cilantro to taste