Ingredients
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2 tablespoons Vegetable Oil
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1 tablespoon Mustard Oil
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1 Bay Leaf
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1" Cassia Bark (Cinnamon Stick)
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1 cracked Green Cardamom Pods
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150g diced finely Brown/White Onion
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2 teaspoons Garlic Paste
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1 teaspoon Ginger Paste
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2 tablespoons Tomato Paste
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2 chopped Green Finger Chillies
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2 teaspoons Mix Powder / Curry Powder
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1/4 teaspoon Coriander Powder
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1/4 teaspoon Cumin Powder
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1/4 teaspoon Turmeric Powder
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2 teaspoons Chilli Powder (Hot)
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1 teaspoon Fenugreek Leaves (Kasoori Methi)
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1/2 teaspoon Black Pepper - Course Ground
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3/4 teaspoon Salt
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6 pieces Meat / Veg / Paneer
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250ml Water
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1 teaspoon Lemon Juice
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1/4 teaspoon Garam Masala Powder
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1/8 cup chopped finely Fresh/Chopped Coriander
Directions
A traditional hot curry sauce cooked with spices, green chillies and boneless chicken tikka breast cubes marinated and cooked in the tandoor, bbq or grill
Steps
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1
Done
|
In a pan on a medium heat add the vegetable oil, mustard oil, bay leaf, cassia bark and crushed cardamom and fry until they begin to bubble |
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2
Done
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add in the onions and stir gently, frying until they become soft and golden |
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3
Done
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in with the garlic and ginger paste, stir through and cook for 30-60 seconds until the strong smell disappears |
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4
Done
|
add the watered down tomato puree, mix through and allow to fry for 30 seconds |
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5
Done
|
now add the chillies, spice mix powder, corianders, cumin and turmeric powders chilli powder, methi, pepper and salt, stir well and allow to simmer until the oil separates |
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6
Done
|
in with your choice of meat, stir to coat in the masalas and cook for around 1 minute (5 if using raw meat) |
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7
Done
|
pour in 1/2 of the heated water, combine and allow to reduce by half before adding the rest and most of the coriander |
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8
Done
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1 minute before serving add the lemon juice and garam masala, stir through and serve with the remaining coriander |
