Cumin Seed, Coriander Seed, Paprika, Chilli Powder, Black Pepper, Turmeric, Cinnamon, Green Cardamom Seed, Fennel Seed, Caraway, Cloves, Bay Leaves, Dried Mint, Nutmeg.
Chicken tikka masala
is a popular chicken curry with a creamy tomato sauce is excellent served with breads or rice and can also be used as a marinade for tikka
(boneless cuts of cubed meat).
Chicken Tikka Masala
1 large onion, 2 cloves garlic, 1 green chilli, 1 red chilli, 1/2 green capsicum, 1 1/2 level tbsp Chicken Tikka Masala Curry Blend, squeeze of lemon juice, 1 tbsp coriander chopped, 1/2 tsp roasted cumin seeds (optional) 1 tsp garlic and ginger paste, 1/2 cup oil, 1 tbsp tomato paste, 1 tbsp almond meal, 1/2 cup cream, 1 cup water, 1/4 cup yoghurt, 1kg chicken cut into cubes, salt to taste.
Heat the oil in a pan and fry the chopped onion, garlic, green and red chillies, capsicum and ginger. Add the Chicken Tikka Masala Curry blend, lower the heat and fry well for 2 minutes. Add the tomato paste, ground almonds, water, lemon juice and salt and simmer for 15 minutes. Puree the sauce in a blender and return the sauce to the pan and add the chicken and seal it well. Add the cream and simmer for a few minutes. Garnish with chopped coriander, yoghurt and cumin seeds. Serve hot with naan or rice.
700g skinless chicken breast cut into 1 inch cubes, 1 ½ tbsp (18.75g) Chicken Tikka Masala Curry Masala, 1 tsp ginger paste, 1 tsp garlic paste, butter ½ cup yoghurt. Mix the curry blend, yoghurt, ginger and garlic together and marinate the chicken cubes in this for 20 minutes, grill the chicken and baste with butter.