Chicken Tikka Achari (Restaurant Style)
Made with Creeping Death Lime & Naga Chutney and Devils Arse Hot Curry Masala

0 0
Chicken Tikka Achari (Restaurant Style)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3 tablespoons Mustard Oil
1 Bay Leaf
2 sliced Dry Kashmiri Chillies
1/2 teaspoon Cumin Seeds
1/4 teaspoon Black Mustard Seeds
4 sliced Finger Chilli - Green
100g finely diced Brown/White Onion
1 tablespoon Garlic & Ginger Paste
1.5 tablespoons Tomato Paste watered down with 6 tbsp water
1 teaspoon Fenugreek Leaves (Kasoori Methi)
1 teaspoon Kashmiri Chilli Powder
1 tablespoon Mix Powder / Curry Powder I used Ome Made Devils Arse Hot Curry Masala
250ml Curry Base
as required Meat - Chicken / Lamb
1/8 cup Fresh/Chopped Coriander
2 grated Garlic Cloves
1 tablespoon Hot Chilli Pickle I used Ome Made "Creeping Death" lime and naga pickle
1/4 teaspoon Garam Masala Powder
1/4 teaspoon Black Salt or Hing

A fantastic combination of hot pickle and spices for a seriously devilish, rich curry with an umami kick

Features:
  • Heat 5/5
Cuisine:

Ingredients

Directions

Share

A fantastic combination of hot pickle and spices for a seriously devilish, rich curry with an umami kick

For this dish I’m using Creeping Death Lime & Naga Chutney and Devils Arse Hot Curry Masala / Spice Mix but any hot pickle will be perfect

Yoghurt Free Tikka

 

(Visited 89,090 times, 1 visits today)

Steps

1
Done

on a medium heat add the mustard oil, bay leaf, Kashmiri chilies, cumin seeds, mustard seeds and half of the finger chillies

2
Done

once the hard spices start bubbling add the onion and fry until beginning to brown and soften

3
Done

add in the garlic and ginger paste and fry for 30 seconds

4
Done

add in the watered down tomato paste and fry for 30 seconds

5
Done

add the methi, Kashmiri chilli powder and mix powder. Stir through and cook for a few minutes until the oil starts to separate

6
Done

add 1/2 of the base, reduce by half then add the rest along with your choice of meat

7
Done

reduce down for around 5 minutes then add the extra chillies, coriander, grated garlic cloves and hot pickle, stir through and reduce until it's the consistency you require

8
Done

sprinkle with garam masala and black salt (or hing). stir through and serve

thecurrykid

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Chicken Tikka Achari (From Scratch / Base Free)
next
Chicken Tikka Madras (Restaurant Style)
previous
Chicken Tikka Achari (From Scratch / Base Free)
next
Chicken Tikka Madras (Restaurant Style)