Recipes CURRIES OF ORIGIN: TIKKA MASALA
CURRIES OF ORIGIN: TIKKA MASALA
The Tikka spice blend is a uniquely exotic blend of spices most popularly used for chicken or paneer curries. Literally meaning "bits/ pieces", the traditional Tikka Curry makes use of barbequed or grilled skewers of small chicken pieces marinating in colourfully fragrant spices and creamy yoghurt. Perfectly accompanied with fresh green coriander leaves, tamarind chutney and wedges of lemon.
- WHAT YOU WILL NEED -
- 2 Tbsp vegetable oil or clarified butter
- 2 med onions
- 3 - 4 tsp Tikka spice and 1 tsp Garam Masala
- 1 red bell pepper
- 4 cubed boneless chicken fillets
- 2 Tbsp tomato puree
- 400 g chopped tomatoes
- 200 ml chicken stock
- 75 ml cream
- 75 ml Greek yogurt
- 2 Tbsp mango chutney
- METHOD -
Firstly heat the vegetable oil or clarified butter in a heavy saucepan. Then sauté the diced onions until translucent.
Next, add Cape Herb & Spice Tikka Spice and Cape Herb & Spice Garam Masala to the onions and fry for 2 – 3 minutes to form a paste. Add deseeded red bell pepper to the Tikka paste and cook for 4 – 5 minutes.
Then add the boneless chicken fillets and allow the meat to brown evenly whilst covering with the paste. Once browned, add the tomato puree, chopped tomatoes and chicken stock.
Cover the saucepan and allow to simmer for 15 – 20 minutes or until the chicken is cooked through. Incorporate the cream, Greek yogurt and mango chutney and gently warm the curry through.
Taste the dish and adjust the seasoning accordingly.
Can be served with long grain rice, garlic naan bread and can be garnished with fresh coriander leaves.
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