Naga Tharkari (From Scratch / Base Free)
A Persian dish lavishly garnished with fresh garlic

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Naga Tharkari (From Scratch / Base Free)

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Ingredients

Adjust Servings:
3 tablespoons Vegetable Oil
1 teaspoon Chilli Flakes
1/2 medium (130g) Brown/White Onion
50g Beef Mince / Steak Pieces
2 sliced Garlic Cloves
2 teaspoons Garlic Paste
1 teaspoons Ginger Paste
2 Green Finger Chillies sliced
1.5 tablespoon Tomato Paste watered down with 3 tbsp water
2 teaspoons Mix Powder / Curry Powder
1 teaspoon Coriander Powder
3/4 teaspoon Cumin Powder
1/4 teaspoon Turmeric Powder
1/2 teaspoon Tandoori Masala Powder
8 pieces Chicken Tikka
250ml Water boiling
1 teaspoon Mr Naga (Hot Chilli Pickle) 1/2 level tsp mild | 1 level tsp hot | 2 level tsp madras heat)
1/4 teaspoon Garam Masala Powder
1 teaspoon Sugar
1 teaspoon Lemon (optional)
1/4 cup Fresh/Chopped Coriander

Naga Tharkari, a fantastic combination of chicken tikka cooked with chopped or minced meat, fresh garlic and hot chilli paste

Features:
  • Base Gravy
  • Heat 4/5
Cuisine:

Ingredients

Directions

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Naga Tharkari, a fantastic combination of chicken tikka cooked with chopped or minced meat, fresh garlic and hot chilli paste

Tikka: yoghurt-free-tikka-marinade-chicken-tikka-lamb-tikka

(Visited 83,374 times, 2 visits today)

Steps

1
Done

add the oil, chilli flakes and onions to a pan on a low-medium heat and fry until beginning to soften

2
Done

add in the minced beef or finely chopped pieces of beef/steak or beef mince along with the sliced fresh garlic and fry for a couple of minutes

3
Done

add in the garlic and ginger paste and sliced green chillies and fry for around 30 seconds until the bitter smell disappears

4
Done

now add the watered down tomato puree and allow to cook out for a minute

5
Done

in with the spice mix powder (or mild madras curry powder), coriander, cumin, turmeric and tandoori masala powders, stir through and allow to gently fry until the oil starts to separate

6
Done

add in the sliced chicken tikka along with 1/2 of the water. allow to reduce by half before adding the remainder and stirring through well

7
Done

after a couple of minutes of reducing stir in the naga pickle according to taste, the garam masala, sugar and fresh chopped coriander, retaining a little bit for garnishing at the end

8
Done

continue to reduce until the sauce is the consistency you require. serve sprinkled with the remaining coriander

Josh

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Balti (Restaurant Style)
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Balti (From Scratch / Base Free)
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Balti (Restaurant Style)

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