The Devils Arse Chicken Tikka Naga Masala
Cooked traditionally (no base), served with chip shaped rice 😉This is a banger. 👍🏻😍
Ingredients
- 2-3 tbs ghee
- 0.5 tbs oil
- 1 star anise
- 2 bashed/bruised cardamoms
- 2 medium onions diced
- About 1tsp salt
- 1 tbs garlic and ginger paste
- A good pinch of dried methi leaves
- 2 tsp 'Ome Made Devils Arse Masala powder
- Tiny pinch of garam masala
- 1 tsp chilli powder
- 200 ml tomato paste
- 1 tbs almond powder
- 3-4 tbs coconut milk powder
- 1-3 tsp naga pickle
- 2 Birds Eye chillis finely chopped
- 500 gm precooked chicken tikka
- 1 tsp sugar
- 2-3 tbs natural yoghurt
- ⅛ tsp red food colouring
- A hand full of finely chopped coriander
- Salt to taste remember you have added salt to the dish whilst cooking earlier so might not need it
Instructions
- Heat the pan and add the ghee and oil and let it come up to a medium heat then add the star anise and the cardamoms, allow to sizzle for around a minute to infuse the oil.
- Add the chopped onions and the salt (the salt draws the moisture out of the onions allowing them to cook down quicker) giving them a good mix and continue cooking on a medium flame/heat until the onions start to brown a little.
- Add the garlic and ginger paste mixing it in with the onions thoroughly. Cook for around a minute.
- Reduce the heat and add the devils arse powder and the pinch of garam masala mixing well into the onions etc. add a splash of water to help the spices cook and not burn. Cook for around 40 seconds
- Add the tomato paste, mix well and turn the heat up high and bring it to a boil.
- Add the almond powder and the coconut powder along with the naga and about 1/2 cup of water and the chopped chillis. Let this cook on high for a min then bring to a simmer on a med-low heat for about 5 mins.
- At this stage add the precooked chicken tikka and let it heat through then add the yogurt, sugar, coriander, and colouring mix well and put back on a medium-low flame and allow to come back up to simmer. simmer gently for 15 - 20 minutes
- Add if needed, add hot water to make the sauce the consistency you require and add salt to taste, and you’re done.
- Garnish with coriander and sliced chillis
Tried this recipe?Let us know how it was!
