Chicken Tikka Ambala Masala
Restaurant-quality chicken tikka ambala masala using the BIR method — deep flavour from base sauce, cooked to order in minutes.
G2 Quick Base Sauce
1200 ml (4 portions) · 10 minutes · Easy
Key ingredients
½ of a 415 gm tin french onion soup (200 ml) · 1 tin (400 gm) tomato soup · 1 tbspn oil · ½ tspn salt · 1½ tspn garlic granules · 1½ tspn ground coriander · +2 more
Ingredients
- 1 tbspn oil
- 2 tspn tomato purée
- 30 gm onion (prepared weight)
- 5 tbspn (75 ml) passata (approx)
- 1 tspn g2 tikka spice mix
- 1 portion g2 chicken tikka (pre-cooked)
- ½ tspn chilli powder
- ½ tspn chilli pickle
- ½ tspn g2 curry powder
- ¼ tspn salt
- ½ tspn dried mint
- 1 tbspn g2 bir masala paste
- 300 ml c46 curry base sauce (see note 1)
- 1/8 tspn almond flavouring - or to taste (optional)
- 3 tbspn yogurt
Method
- 1
Cut the onion into thin strips.
- 2
Chop the chilli pickle to remove any large chunks.
- 3
Heat the oil in a suitable pan and fry the onion, stirring regularly, .
- 4
Stir in the c41 tikka spice mix, chilli powder, c41 curry powder and mint and cook, stirring constantly, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 5
Stir in the tomato purée and passata and cook, stirring for , adding c46 base sauce if needed to prevent drying.
- 6
Add the c46 pre-cooked chicken tikka, chilli pickle, salt and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 7
Reduce the heat and stir in the c41 bir masala paste, almond flavouring (optional) and yogurt and heat through, stirring, for .
- 8
Serve with rice and garnish with a little freshly chopped coriander.