• Home

This is derived from the c41 balti butter chicken recipe but uses c41 balti tikka masala sauce and c41 balti pre-cooked chicken tikka along with some mango pulp and ingredient/spicing changes. It is a pleasant MILD/MEDIUM 'curry'.

Preparation

• Finely chop the onions.
• Grate the ginger, crush the garlic and mix together with a little water to make a paste.
• Unless using cardamom powder, deseed enough green cardamom pods and crush to a powder to make ¼ tspn.

Cooking - 8 min

1. Heat the oil in a wok (or similar) and fry the onions, stirring regularly, for 2 min.
2. Add the ginger/garlic paste and cook, stirring, for 30 seconds.
3. Stir in the tandoori masala powder, chilli powder, garam masala and cardamom powder and cook, stirring, for 30 seconds.
4. Stir in the balti pre-cooked chicken tikka, chopped tomato, tomato purée and salt and cook, stirring regularly, for 2 min.
5. Stir in the ground almonds and 150 ml of c41 balti tikka masala sauce and mango pulp and cook, stirring regularly, for 2 min, adding c41 balti tikka masala sauce as needed to maintain the desired sauce consistency.
6. Reduce the heat and stir in the single cream and cook, stirring regularly, for 1 min.

Serving

1. Serve with basmati rice and garnish with a little fleshly chopped coriander.

Notes

(1) Tandoori Masala Spice Mix can be purchased at many supermarkets or from any Asian outlet (can contain food colouring).
(2) Cardamom powder can be purchased at most Asian outlets.
(3) Dilute the c41 balti tikka masala sauce with 100 ml of water and warm before use (not all of this will be used).
(4) Mango Pulp can be purchased from some supermarkets and any Asian outlet (unused Mango Pulp can be frozen in suitable quantities for future use).

---

I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.

The main ingredients
Enlarge image

The finished meal


Tandoori Masala
Enlarge image

Cardamom Powder
Enlarge image

Mango Pulp
Enlarge image