This recipe is from my mate Mick. I wish it was mine as it is brilliant and all the family just LOVE it. You make the chicken tikka first and then add it to the sauce. Yummmm. I urge you to try this out!!!!!!!!!!!!!
Chicken Tikka Masala
1 Portion precooked Chicken Tikka
4 Tbsp Coconut powder
3 Tbsp sugar
250 ml Base Gravy
150 ml Single Cream
4 Tbsp Masala Paste
Masala Paste
2 Tbsp Tomato Puree
3 Tbsp Pataks tandoori paste
2 Tbsp Pataks tikka paste
500 ML yogurt (Sainsburys basics is ok)
1 teaspoon of mix powder
1/2 teaspoon garam masala
1/2 teaspoon salt
1 teaspoon mint sauce
1 teaspoon red food colour.
- mix all together
Method:
Add sugar and coconut to the pan and warm through,
Add base gravy, stir,
Add masala paste,
Add Chicken Tikka,
Add Single cream stir again and leave on med/high heat for a few minutes until chicken is heated though and the sauce has reduced,
Quick stir and Serve with fresh coriander
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Chicken Tikka
Ingredients
One kg of chicken breast
Cut each breast once lengthways,
Marinade
One teaspoon of any mild curry powder
1/2 teaspoon of garam masala powder
Good pinch of salt
1 tablespoon of Pataks Tikka Paste (not sauce)
1 teaspoon of Pataks Tandoori Paste (not sauce)
1/2 teaspoon of mint sauce (in jars)
One teaspoon of vegetable oil
One teaspoon of chopped fresh coriander
1/2 teaspoon of orange food colouring powder
1 teaspoon of lemon juice
100 ml of plain yoghurt, (Sainsbury basics is good enough)
Method
Combine all marinade ingredients in a bowl
Add chicken and stir in marinade, ensure all chicken is completely coated
Cover with clingfilm and refrigerate for 24 hours,
Stir once or twice to ensure even distribution of flavours.
To Cook
Lay out on a baking tray or similar, cook in a hot oven until chicken is cooked through.
Once cooked then cut the chicken into chunks across the grain,
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