Ingredients
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2 tablespoons Vegetable Oil
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1 tablespoon Ghee (Butter)
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1 (small, diced very finely) Brown/White Onion
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1 (small, cut in 1cm chunks) Brown/White Onion
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2 teaspoons Garlic Paste
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1 teaspoon Ginger Paste
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1 tablespoon Tomato Paste
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2 teaspoons Chilli Powder (Hot)
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1 teaspoon Tandoori Masala PowderI use indus tandoori masala powder
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3/4 teaspoon Cumin Powder
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3/4 teaspoon Coriander Powder
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1/2 teaspoon Paprika Powder
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1/2 teaspoon Salt
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1/2 teaspoon Turmeric Powder
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3 (slit lengthways) Green Finger Chillies
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400ml Water (boiling)
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8-10 pieces Meat - Chicken / Lamb
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2 teaspoons Sugar
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1/2 teaspoon Lemon Juice
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1/4 teaspoon Garam Masala Powder
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Decoration
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1 teaspoon Chilli Flakes
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1/4 cup Fresh/Chopped Coriander
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1 (slit lengthways) Green Finger Chillies
Directions
My Chilli Chicken Masala hits the spot. It’s rich, savoury, and packed with bold tandoori masala warmth, with a gentle sweetness that comes through at the end. This dish is built to match the classic BIR taste for that smooth, glossy finish, with hot chilli powder and fresh green chillies bringing a clean heat that builds without overpowering the dish
If you’re looking for the BIR Restaurant Style Chilli Chicken Masala made with base gravy, it’s here: https://thecurrykid.co.uk/recipe/restaurant-style-bir-chilli-chicken-masala/
Steps
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1
Done
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heat the oil and ghee/butter in a pan over medium heat with the "very finely diced" onions and cook for about 5 minutes, stirring occasionally until they begin to soften |
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2
Done
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add in the large 1cm chunks of onion, garlic paste, ginger paste and tomato puree along with a drop of water if needed and cook for about 60 seconds until fragrant |
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3
Done
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stir in the chilli powder, tandoori masala powder, cumin powder, coriander powder, paprika powder, salt, turmeric and sliced fresh chillies along with a splash of water so the spices bloom without burning |
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4
Done
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turn up the heat and add the water 100ml at a time, stirring and reducing for a couple of minutes between additions until you get a thick, glossy sauce. |
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5
Done
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now add your pre-cooked chicken (I use my yoghurt free chicken tikka), sugar/honey and garam masala and stir in well, reducing for a further 5 minutes to infuse the flavours and warm through the chicken |
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6
Done
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reduce until the sauce is the thickness you desire then serve decorated with a sprinkle of fresh chilli seeds, the fresh chopped coriander and a slit green finger chilli |
