One of the UKs favourite curries. This version uses a hotel style gravy to give a rich & tangy curry. This take on the classic recipe is robust enough to up the spiciness to your own taste.
150mldouble cream(Single or whipping can be used if preferred)
2tspdried fenugreek leaf
1tspsalt or to taste
1 smallgreen pepperfinely diced
2 - 4smallfinger chillies (optional)sliced or left whole and split.
1tbspflaked almonds (optional)toasted
1tbspchopped coriander leaf
Instructions
Chicken Tikka
Mix all the marinade ingredients together
Dice the chicken in to roughly 1-inch pieces and add to the marinade. Leave for at least one hour. If leaving overnight, add the lime or lemon juice just before cooking.
To cook the tikka pre-heat a grill to moderate heat. heat a baking sheet or shallow roasting dish for 30 seconds under the grill. When hot add the chicken.place back under the grill, turn after 6 - 8 minutes and cook for another 6 - 8 minutes until nicely coloured.If the chicken isn't quite cooked through, don't worry it will finish off cooking in the curry.
Hotel Gravy
heat the oil in a heavy bottomed pan. Add the onions and cook on a moderate heat, stirring regularly, until turning a deep brown colour. If it looks like they are going to burn, turn the heat to the lowest.
Once the onions are brown, add the garlic and ginger and cook for 1 minute.
Add the makhani masala and cook for 40 seconds.
Add the tinned tomatoes, water, salt and sugar.
cook on a gentle heat for around 40 minutes then let cool slightly and blend with an immersion blender
Cooking The Curry
Put the coconut powder and ground almonds in a jug or bowl. Add enough hot water to make a loose paste.
Heat the oil in a pan or karahi.
Add the garlic and ginger and cook for around 30 seconds.
Turn the heat to the lowest and add the tandoori masala and curry masala. Cook for 40 seconds. If it's sticking add a splash of hot water.
Add the diluted tomato paste and reduce down to a thick paste.
Add the hotel gravy, stir and bring to a simmer.
Add the chicken tikka. Continue to cook gently for 10 minutes.
Add the paste of coconut powder and ground almonds and stir in.
Add the lime or lemon juice, salt, tamarind, mango chutney and dried fenugreek leaf and stir in.
Add the cream and stir in. bring back to a simmer and cook gently for 10 minutes.
Add all the other ingredients, keeping a little flaked almonds and coriander back to garnish if you want, heat through for a couple minutes before serving
Notes
I used paneer as well as chicken. If you want to just reduce the amount of chicken, you use. Or for a vegetarian version use all paneer. Paneer can be marinated and cooked in the tandoori masala, just like chicken.I also used 'Ome Made Mango & Hurtberry Chilli Jam instead of mango chutney to give the dish some extra spice.You can make it as hot as you like, a little Naga pickle along with the mango chutney would work well.
Keyword B.I.R Chicken Tkka Masala, BIR, chicken, chicken curry, Chicken Tikka Masala, Creamy curry, Indian Hotel Curry Sauce, Restaurant