Chicken Tikka Madras (From Scratch / Base Free)
perfect with pilau and a naan

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Chicken Tikka Madras (From Scratch / Base Free)

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Ingredients

Adjust Servings:
2-3 tablespoons Vegetable Oil
1 tablespoon Mustard Oil
1 Bay Leaf
2" Cassia Bark (Cinnamon Stick)
1 cracked Green Cardamom Pods
150g diced finely Brown/White Onion
2 teaspoons Garlic Paste
1 teaspoon Ginger Paste
2 tablespoons Tomato Paste
2 chopped Green Finger Chillies
2 teaspoons Mix Powder / Curry Powder
1/4 teaspoon Coriander Powder
1/4 teaspoon Cumin Powder
1/4 teaspoon Turmeric Powder
2-3 teaspoons Chilli Powder (Hot)
1 teaspoon Fenugreek Leaves (Kasoori Methi)
1/2 teaspoon Black Pepper - Course Ground
3/4 teaspoon Salt
5-8 pieces Meat, Vegetables, Paneer or Tofu
250ml Water
1 teaspoon Lemon
1/4 teaspoon Garam Masala Powder
1/4 cup chopped finely Fresh/Chopped Coriander

A traditional hot madras curry sauce cooked with spices, green chillies and boneless chicken tikka breast cubes marinated and cooked in the tandoor, bbq or grill

Features:
  • Heat 3/5
Cuisine:

Ingredients

Directions

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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

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Steps

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

2
Done

add in the onions and stir gently, frying until they become soft and golden

3
Done

in with the garlic and ginger paste, stir through and cook for 30-60 seconds until the strong smell disappears

4
Done

add the watered down tomato puree, mix through and allow to fry for 30 seconds

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

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)

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

8
Done

1 minute before serving add the lemon juice and garam masala, stir through and serve with the remaining coriander

Josh

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