Naga Tharkari (Restaurant Style)
A Persian dish lavishly garnished with fresh garlic

0 0
Naga Tharkari (Restaurant Style)

Share it on your social network:

Or you can just copy and share this url

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 tablespoon Tomato Paste watered down with 3 tbsp water
2 teaspoons Mix Powder / Curry Powder
1 teaspoon Coriander Powder
1/2 teaspoon Cumin Powder
1/2 teaspoon Tandoori Masala Powder
8 pieces Chicken Tikka
250ml Curry Base heated
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 minced meat, fresh garlic and hot chilli paste

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

Ingredients

Directions

Share

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

Base Recipe: easy-indian-base-gravy-updated-recipe

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

(Visited 37,102 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 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 powder, cumin powder and tandoori masala, 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 base. 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

thecurrykid

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
King Prawn Karahi Masala (From Scratch / Base Free)
next
Balti (From Scratch / Base Free)
previous
King Prawn Karahi Masala (From Scratch / Base Free)
next
Balti (From Scratch / Base Free)

Add Your Comment