Ingredients
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1.5 tablespoons Vegetable Oil
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1 tablespoon Ghee (Butter)
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1 (small, cut in 1cm chunks) Brown/White Onion
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2 teaspoons Garlic Paste
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1 teaspoon Ginger Paste
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1.5 tablespoons Tomato Paste
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2 teaspoons Chilli Powder (Hot)
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1 teaspoon Tandoori Masala PowderI use indus tandoori masala powder
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1/2 teaspoon Cumin Powder
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1/2 teaspoon Coriander Powder
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1/2 teaspoon Paprika Powder
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1/2 teaspoon Salt
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1/4 teaspoon Turmeric Powder
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3 (slit lengthways) Green Finger Chillies
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350ml Curry Base
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8-10 pieces Meat - Chicken / Lamb
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2 teaspoons Sugar
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1/2 teaspoon Lemon Juice
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1/4 teaspoon Garam Masala Powder
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Decoration
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1 teaspoon Chilli Flakes
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1/4 cup Fresh/Chopped Coriander
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1 (slit lengthways) Green Finger Chillies
Directions
My Chilli Chicken Masala hits the spot. It’s rich, savoury, and packed with bold tandoori masala warmth, with a gentle sweetness that comes through at the end. The sauce is built the classic BIR way using base gravy for that smooth, glossy finish, while hot chilli powder and fresh green chillies bring a clean heat that builds without overpowering the dish
If you’re looking for the From Scratch / Base Free version of this Chilli Chicken Masala it’s here: https://thecurrykid.co.uk/recipe/base-free-chilli-chicken-masala-from-scratch/
Steps
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1
Done
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heat the oil and ghee/butter in a pan over medium heat. Add the onion and cook for about 2 minutes to begin to soften |
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2
Done
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add in the garlic paste, ginger paste and tomato puree along with a drop of base if needed and cook for about 60 seconds until fragrant |
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3
Done
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stir in chilli powder, tandoori masala powder, cumin powder, coriander powder, paprika powder, salt, turmeric and sliced fresh chillies along with a splash of base so the spices bloom without burning |
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4
Done
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turn up the heat and add the base gravy 100ml at a time, stirring and reducing for a couple of minutes between additions until you get a thick, glossy sauce. |
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5
Done
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now add your pre-cooked chicken (I use my yoghurt free chicken tikka), sugar/honey and garam masala and stir in well, reducing for a further 5 minutes to infuse the flavours and warm through the chicken |
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6
Done
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reduce until the sauce is the thickness you desire then serve decorated with a sprinkle of fresh chilli seeds, the fresh chopped coriander and a slit green finger chilli |
