C44 Chicken Gulshan

Chicken cooked in tikka spices with the addition of onions, green chillies, tamarind juice, tomato and a little yogurt. It produces a hot, spicy and tangy curry. It was made from a description on a restaurant menu. The name Gulshan appears to be an Asian girls name that means 'garden' or 'garden of flowers' and from the menu description the recipe appears to be a chef's rework of a chicken tikka masala to a more 'Indian' specification. It actually bears little resemblance to any chicken tikka masala I have had. An updated recipe can be found here.

Ingredients

For 1	Continued...
1 tbspn oil	3 tbspn chopped tomato
50 gm onion (prepared weight)	2 tspn tomato pureé
10 gm green chilli (see note 1)	pinch salt
1 tspn c41 tikka spice mix	1 portion precooked chicken
1 tspn chilli powder	2 - 3 tbspn tamarind juice/paste (see note 2)
300 ml c44 curry base sauce	2 tbspn yogurt

Preparation

Slice the onion.
Deseed (or not if you prefer it hot) and chop the green chilli.
Break the tamarind block into sufficient small pieces to fill 2 tablespoons and add 2 tbspn of boiling water, then steep for 15 min. Finally press through a sieve to remove any pips and debris.
Dilute the c44 curry base sauce with 100 ml of water to make 400 ml.

Cooking

Heat the oil in a heavy pan or wok and cook the onion and green chilli, stirring regularly, for 3 min.
Add the c41 tikka spice mix and chilli powder and cook, stirring, for 30 seconds, adding a little c44 base sauce if needed to prevent drying and burning.
Add the chopped tomatoes, tomato pureé, salt and 40 ml of c44 base sauce and cook, stirring regularly, for 2 min, adding a little c44 base sauce as needed to prevent drying and burning.
Add the chicken and 80 ml of c44 base sauce and cook, stirring regularly, for 3 min, adding c44 base sauce as needed to maintain the desired sauce consistency.
Reduce the heat and stir in the tamarind juice/paste.
Stir in the yogurt and cook for 1 min to heat through.

Serving

Serve with rice and garnish with a little freshly chopped coriander.

Notes

(1) The exact amount of chilli is difficult to define as it really depends on how hot the chillies are and whether the seeds are used or removed.
(2) The amount of tamarind juice/paste used depends on personal taste but the amount used here gives a nice tangy background flavour.

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