C46 Chicken Tikka Masala

This is the old favourite - little more needs to be said.

Ingredients

For 1	Continued...
2 tbspn oil	2 tspn sugar (or to taste)
½ tspn c41 tikka spice mix	1 portion c41 pre-cooked chicken tikka
½ tspn chilli powder (or to taste)	¼ tspn salt
1 tspn paprika	20 gm creamed coconut block (or to taste)
1 tspn dried mint	2 tspn ground almonds
½ tspn methi (see note 1)	1 tspn evaporated milk
300 ml c46 curry base sauce (see note 2)	2 tbspn greek yogurt (or to taste)
50 ml passata	1 tspn lemon juice
2 tspn tomato purée

Preparation

Break/cut the creamed coconut block into small pieces - (it will melt easily when added to the pan).
In a small bowl thoroughly mix the passata, tomato purée and sugar to make a ‘tomato mix/paste’.

Cooking - 6 min

Heat the oil in suitable pan.
Add the c41 tikka spice mix, chilli powder, paprika, dried mint and methi and cook, stirring regularly, for 1 min, adding a little c46 base sauce if necessary to prevent drying and burning.
Stir in the tomato mix/paste and 80 ml of c46 base sauce and cook, stirring regularly, for 1 min, adding a little c46 base sauce if necessary to prevent drying.
Add the pre-cooked c41 chicken tikka, 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, add the coconut, ground almonds, evaporated milk, yogurt and lemon juice, mix well, and cook for about 1 min, adding c46 base sauce as needed to maintain the desired sauce consistency.

Serving

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

Notes

(1) Methi (Kasuri Methi) is dried fenugreek leaves and can be purchased at some supermarkets (eg ASDA) or any Indian outlet.
(2) Dilute the c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen, warm and briefly blend to restore the original colour and consistency.

The main ingredients

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The finished meal

Methi

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Creamed Coconut

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