Stage 1 (Puree)
1. Cut all the onions into 1/4 s, cut the tomatoes into 1/2 s, chop the green pepper, ginger (pealed), 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.
4. When cooked place in a blender to make into
puree.
Final stage: (curry)
1. Heat 7 tbsp of oil in a medium sized sauce pan.
2. Add cardamons and the bay leaves and slowly fry.
3. Add the Mr Huda's Tikka Masala paste and cook for a few seconds (stirring continuously).
4. Add the ready blended puree and cook for further 3-4 mins (stirring occasionally, covered).
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5. Add the chicken with a little warm water (around 100/125 ml) and on full heat bring to boil and then cook for around 3-4 mins (covered and stirring
occasionally).
6. Add the yoghurt, sugar and the almond and bring to boil then cook for around 3-4 mins (covered and stirring occasionally).
7. Back to moderate / low heat, leave to simmer (covered) for 30 mins (stirring occasionally).
8. Add the cream and bring to boil then leave to simmer for further 10/15 mins (stirring occasionally) or until the
required moisture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).
9. Once cooking is over add the butter or ghee, stir and leave the curry to settle for 10/15 mins before serving and garnish with a little cream on top.
TIPS: If you prefer a milder masala add a little more cream and sugar. |
