Ingredients
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3 tablespoon Vegetable Oil
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1 Brown/White Oniongrated
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2 teaspoon Tomato Paste
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1/4 teaspoon Fenugreek Leaves (Kasoori Methi)optional
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1/4 teaspoon Salt
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1/4 teaspoon Coriander Powder
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1/4 teaspoon Cumin Powder
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1/4 teaspoon Turmeric Powder
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4 tablespoon Red Masala Paste
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1.5 tablespoon Sugar
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3 tablespoon Coconut Milk Powder
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1.5 tablespoon Ground Almonds
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300 ml Water
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75 ml Single Cream
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6-8 pieces Meat / Veg / Paneer
Directions
This deliciously mild and creamy textured Tikka Masala dish is made with coconut, cream and my amazingly useful tikka masala paste
A newer version of this page exists at https://thecurrykid.co.uk/?s=tikka%20masala
Steps
1
Done
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To begin heat the pan on medium, add the oil and onions, fry gently until they soften. |
2
Done
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Turn up the heat and add the tomato paste, fenugreek leaves (optional), salt, coriander, cumin, turmeric, red masala paste and a little water. Stir them together for a minute to release the flavours |
3
Done
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Add the sugar, coconut powder and almond powder and stir well before adding the water |
4
Done
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Finally add the meat and cream. Stir thoroughly then reduce until the sauce is the thickness you require, stirring occasionally |