Chicken Tikka Masala
A classic British Indian Restaurant chicken tikka masala made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 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
- 2 tbspn oil
- 2 tspn sugar (or to taste)
- ½ tspn g2 tikka spice mix
- 1 portion g2 pre-cooked chicken tikka
- ½ tspn chilli powder (or to taste)
- ¼ tspn salt
- 1 tspn paprika
- 20 gm creamed coconut block (or to taste)
- 1 tspn dried mint
- 2 tspn ground almonds
- ½ tspn methi (see note 1)
- 1 tspn evaporated milk
- 300 ml c46 curry base sauce (see note 2)
- 2 tbspn greek yogurt (or to taste)
- 50 ml passata
- 1 tspn lemon juice
- 2 tspn tomato purée
Method
- 1
Break/cut the creamed coconut block into small pieces - (it will melt easily when added to the pan).
- 2
In a small bowl thoroughly mix the passata, tomato purée and sugar to make a ‘tomato mix/paste’.
- 3
Heat the oil in suitable pan.
- 4
Add the c41 tikka spice mix, chilli powder, paprika, dried mint and methi and cook, stirring regularly, for , adding a little c46 base sauce if necessary to prevent drying and burning.
- 5
Stir in the tomato mix/paste and 80 ml of c46 base sauce and cook, stirring regularly, for , adding a little c46 base sauce if necessary to prevent drying.
- 6
Add the pre-cooked c41 chicken tikka, 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 , add the coconut, ground almonds, evaporated milk, yogurt and lemon juice, mix well, and cook for about , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 8
Serve with rice and optionally garnish with a little freshly chopped coriander.