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This is a variation of the C46 Chicken Ambala but uses chicken tikka and adds some pickle and masala sauce. It is a pleasant mild/medium curry.

Preparation

• Cut the onion into thin strips.
• Chop the chilli pickle to remove any large chunks.

Cooking - 8 min

1. Heat the oil in a suitable pan and fry the onion, stirring regularly, 2 min.
2. Stir in the c41 tikka spice mix, chilli powder, c41 curry powder and mint and cook, stirring constantly, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
3. Stir in the tomato purée and passata and cook, stirring for 1 min, adding c46 base sauce if needed to prevent drying.
4. Add the c46 pre-cooked chicken tikka, chilli pickle, salt and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
5. Reduce the heat and stir in the c41 bir masala paste, almond flavouring (optional) and yogurt and heat through, stirring, for 1 min.

Serving

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

Notes

(1) Dilute the c46 base sauce with 100 of water and heat before use.

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The main ingredients
Enlarge image

The finished meal