Ingredients
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3 tablespoons Vegetable Oil
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2 Cardamom Pods
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1 large (200g) Brown/White Onionsliced fine
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1 tablespoon Garlic & Ginger Paste
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1 tablespoon Tomato Paste
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1 tablespoon Mix Powder / Curry Powder
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2 teaspoons Chilli Powder (Hot)
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1/2 teaspoon Salt
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1/2 teaspoon Coriander Powder
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1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
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1/4 teaspoon Cumin Powder
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1/4 teaspoon Turmeric Powder
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1/4 teaspoon Sugar
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3 sliced finely Green Finger Chillies
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1 sliced finely Birds Eye Chilli
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300 millilitres Water
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250g Chicken Tikka
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1/4 cup Fresh/Chopped Coriander
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1" sliced into matchsticks Ginger (fresh)
Directions
A superbly flavoured spicy Indian dish prepared from scratch using onions, fresh chillies and my succulent yoghurt free chicken tikka
Steps
|
1
Done
|
add the oil, green cardamom pods and finely sliced onions to a pan and heat on medium until soft and beginning to brown, don't rush, this should take around 10 minutes |
|
2
Done
|
stir in the garlic and ginger paste and cook out for around 30 seconds |
|
3
Done
|
add the tomato puree, a little water and stir through, once again cook out for around 30 seconds |
|
4
Done
|
add the mix powder, chilli, salt, coriander powder, fenugreek leaves, cumin, turmeric and sugar and stir in well, allow to cook out for a minute or two adding a little boiling water if it's looking dry and fry until the oil begins to separate |
|
5
Done
|
add most of the fresh chillies (retain some for decoration) and cook for a couple of minutes to infuse the flavours, turn the heat up to max and add half of the boiling water |
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6
Done
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add the rest of the water and allow to reduce for 5 minutes |
|
7
Done
|
add the meat, most of the fresh coriander and ginger (retain some for decoration) and stir to incorporate |
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8
Done
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serve when the sauce is the thickness you require with a sprinkle of the remaining chillies, coriander and fresh ginger |
