CA's Chicken Tikka Masala (chicken tikka in a very mild, sweet, creamy, coconutty, rich red sauce)serves 2Ingredients:- 300g pre-cooked chicken tikka (here:
http://www.curry-recipes.co.uk/curry/index.php?topic=1555.0)
- 60 ml spiced oil (here:
http://www.curry-recipes.co.uk/curry/index.php?topic=3295.msg34667#msg34667)
- 1 tsp fresh garlic (pureed)
- 0.5 tsp fresh ginger (pureed)
- 1 tbsp tandoori masala (here:
http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0)
- 1 tsp curry masala (here:
http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0)
- 1 tbsp tomato paste (diluted with 3 tbsp water)
- 200ml curry base (here:
http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0)
- 6 tbsp coconut milk powder
- 2 tbsp fine desiccated coconut
- 2 tbsp sugar (or to taste)
- 0.5 tsp salt (or to taste)
- 100ml fresh single cream
- milk (as required)
- 1 tsp lemon juice - optional
- 1tbsp almond meal (or cashew meal) - optional
- fresh chopped coriander - optional
- 1 tbsp butter ghee - optional
Method:- Stir the coconut milk powder (and almond meal or cashew meal, if using), into the cream, to make a lump-free paste
- Heat the curry base to a gentle simmer
- Heat the oil in a suitable pan (I use a cast iron wok)
- Add the garlic and ginger and fry, for a minute or so, with continuous stirring (do not burn!)
- Remove from heat and add tandoori masala and curry masala
- Immediately add tomato puree, stirring continuously
- Add a ladle of curry base and stir
- Add pre-cooked chicken
- Continue to add the curry base, a little at a time, stirring occasionally as the water evaporates and the sauce thickens
- Continue to simmer, on medium heat, stirring occasionally, until the oil begins to separate (5 to 10 minutes)
- Add the coconut meal/cream paste, sugar, salt and lemon juice (if using) and stir
- Maintain the sauce to the desired consistency by adding a little milk (or cream)
- Add butter ghee and continue to cook until melted and blended into the sauce
- Add fresh coriander to taste (if using)
- Serve
Notes:- You can use any other oil (e.g. vegetable oil, sunflower oil, canola oil, ghee) rather than spiced oil, if you prefer, but the result may be different
- You can use any other decent, mildly spiced, curry base, if you prefer, but the result may be different
- You can use any other precooked meat (or prawns) - just add it, after adding the first ladle of curry base, and make sure it is heated thoroughly
Here is a photo of the resultant Chicken Tikka Masala:

My Chicken Tikka Masala Phal recipe can be found here:
http://www.curry-recipes.co.uk/curry/index.php?topic=4000.0