Saucepan@saucepan · Shared this recipeFollowIndian · dinnerChicken Tikka MasalaA restaurant-style chicken tikka masala with a smooth, creamy, mildly spiced sauce made with base curry sauce and pre-cooked tandoori chicken.total25 minprep10 mincook15 minserving1Original recipe on greatcurryrecipes.netKeep this recipeAdd a copy of Chicken Tikka Masala to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients1 servingBack to 1 serving3 tbsp ghee or rapeseed oil, canola1 tbsp garlic and ginger paste0.5 tbsp sugar, more or less to taste1 tbsp ground almonds1 tbsp coconut flour70 ml tomato puree, 1/4 cup1 tbsp mixed powder1 tbsp tandoori masala0.5 tbsp paprika300 ml base curry sauce, 1 1/2 cups300 g tandoori chicken, 11 oz100 ml single cream (more or less to taste, scant 1/3 cup1 tsp red food colouring powder, optionalJuice of one lemon, optionalSalt to taste0.5 tsp dried fenugreek leaves, kasoori methi0.5 tsp garam masala2 tbsp chopped coriander to taste, cilantroStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat the ghee or oil in a frying pan over medium-high heat.2Step 2: When visibly hot, add the garlic and ginger paste and stir well to cook out the rawness.3Step 3: Stir in the coconut flour, sugar, ground almonds, mixed powder, tandoori masala and paprika, and stir well again.4Step 4: Pour in the tomato puree and bring to a simmer. Then add about a ladle of base curry sauce. You will need to top this up from time to time. If the curry is looking too dry, add more base sauce. If too saucy, cook it down.5Step 5: Bring this all to a bubbling simmer and then add the pre-cooked tandoori chicken. Stir well to coat the meat with the sauce. Remember to add more base if it is looking dry. Scrape around the edges of the pan as the base sauce caramelises to the side. This will add a delicious flavour to your chicken tikka masala.6Step 6: Now add the food colouring if using.7Step 7: Continue stirring to colour the sauce, adding more of the heated curry sauce when required.8Step 8: Simmer for about a minute and pour in the cream.9Step 9: Stir in the fresh coriander, season with salt to taste, and finish with a squeeze of lemon, the dried fenugreek, and the garam masala.getsaucepan.com/r/78286f4e-8c4e-4a58-9719-11c603d6b792 · Original: https://greatcurryrecipes.net/2012/01/31/how-to-make-chicken-tikka-masala-like-they-do-in-the-indian-restaurants/
