Ingredients
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3 tablespoons Vegetable Oil
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1 teaspoon Chilli Flakes
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1/2 medium (130g) Brown/White Onion
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50g Beef Mince / Steak Pieces
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2 sliced Garlic Cloves
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2 teaspoons Garlic Paste
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1 teaspoons Ginger Paste
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2 Green Finger Chilliessliced
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1.5 tablespoon Tomato Pastewatered down with 3 tbsp water
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2 teaspoons Mix Powder / Curry Powder
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1 teaspoon Coriander Powder
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3/4 teaspoon Cumin Powder
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1/4 teaspoon Turmeric Powder
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1/2 teaspoon Tandoori Masala Powder
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8 pieces Chicken Tikka
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250ml Waterboiling
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1 teaspoon Mr Naga (Hot Chilli Pickle)1/2 level tsp mild | 1 level tsp hot | 2 level tsp madras heat)
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1/4 teaspoon Garam Masala Powder
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1 teaspoon Sugar
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1 teaspoon Lemon Juice(optional)
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1/4 cup Fresh/Chopped Coriander
Directions
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
Steps
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1
Done
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add the oil, chilli flakes and onions to a pan on a low-medium heat and fry until beginning to soften |
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2
Done
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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 |
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3
Done
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add in the garlic and ginger paste and sliced green chillies and fry for around 30 seconds until the bitter smell disappears |
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4
Done
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now add the watered down tomato puree and allow to cook out for a minute |
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5
Done
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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 |
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6
Done
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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 |
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7
Done
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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 |
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8
Done
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continue to reduce until the sauce is the consistency you require. serve sprinkled with the remaining coriander |
