C46 Chicken Tikka Ambala Masala

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.

Ingredients

For 1	Continued...
1 tbspn oil	2 tspn tomato purée
30 gm onion (prepared weight)	5 tbspn (75 ml) passata (approx)
1 tspn c41 tikka spice mix	1 portion c41 chicken tikka (pre-cooked)
½ tspn chilli powder	½ tspn chilli pickle
½ tspn c41 curry powder	¼ tspn salt
½ tspn dried mint	1 tbspn c41 bir masala paste
300 ml c46 curry base sauce (see note 1)	1/8 tspn almond flavouring - or to taste (optional)
	3 tbspn yogurt

Preparation

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

Cooking - 8 min

Heat the oil in a suitable pan and fry the onion, stirring regularly, 2 min.
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.
Stir in the tomato purée and passata and cook, stirring for 1 min, adding c46 base sauce if needed to prevent drying.
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.
Reduce the heat and stir in the c41 bir masala paste, almond flavouring (optional) and yogurt and heat through, stirring, for 1 min.

Serving

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

Notes

(1) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.

The main ingredients

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