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
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 c46 base sauce with 100 of water and heat before use.
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