INGREDIENTS:

500g boneless chicken
(cut into small cubes),

1 medium onion (150g),

10g of ginger (fresh),

1 medium garlic clove (fresh),

3 small tomatoes,

1/2 small green pepper,

6 tbsp veg/olive oil,

1/2 tsp turmeric,

6 tsp (40g)
Mr Huda's Tikka Masala Paste,

7 tsp white sugar,

5 tbsp natural yoghurt,

150 ml fresh single cream,

OPTIONAL INGREDIENTS:

3 or 4 cardamons,

2 bay leaves,

40g fine ground almond powder,

2 knobs of butter or ghee,

Fresh coriander

Download this recipe -
Click Here

1st stage (stock)
1. Cut 1 onion into 1/4 s, cut 3 tomatoes
into 1/4 s, chop the green pepper, ginger (pealed), 1 garlic clove, and a little coriander.

2. Put the above in a small sauce pan together with 4 tbsp oil, 1/2 tsp turmeric, salt and cup of warm water (around
200-250 ml) covered with lid.

3. Gently boil the vegetables until soft (approximately 15-20 mins) stirring occasionally. When cooked place in a blender to make into a puree.

Final stage: (curry)
1. Heat the remaining oil in a sauce pan and then add the stock, Mr Huda’s Tikka Masala Paste and gently bring to boil (stirring regularly).

2. Add the chicken with a little warm water (125-150ml) and on full heat bring to boil and cook for 2 minutes.

3. Add the yogurt, sugar, almonds and cream and bring to boil and then leave to gently simmer for 20-30 minutes or until the required texture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).

4. Once cooking is over add the butter or ghee, stir and leave to settle for 10-15 mins before serving.

Tips: If you require it to be a little milder simply add a little more yogurt and cream.
(If you have a nut allergy exclude adding the almonds)