C46 Chicken Gulshan

Chicken cooked in tikka spices with the addition of onions, green chillies, tamarind juice, tomato and a little cream. It produces a medium, spicy and tangy curry. It was made from a description on a restaurant menu. The original restaurant menu description suggests the recipe is the chef's rework of a chicken tikka masala to a more 'Indian' specification. This is an updated recipe but the original can still be found here.

Ingredients

For 1	Continued...
2 tbspn oil	2 tspn tomato purée
30 gm onion (prepared weight)	1 portion c41 pre-cooked chicken tikka
½ tspn ginger (grated)	2 tbspn (10 gm) green chilli (chopped)
½ tspn garlic (crushed)	3 tbspn chopped tomato
1 tspn c41 tikka spice mix	¼ tspn salt
½ tspn chilli powder	2 tbspn tamarind juice (to taste)
300 ml c46 curry base sauce (see note 1)	3 tbspn single cream

Preparation

Chop 20 gm of tamarind block into small pieces and put into a small bowl adding 80 ml of boiling water. Set aside for between 15 and 30 minutes, mashing a few times. Finally press through a sieve to remove the debris and seed - this should produce about 2 tbspn of thick juice.
Slice the onion.
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
De-seed (or not if you prefer it hot) and roughly chop the green chilli.

Cooking - 8½ min

Heat the oil in a suitable pan cook the onion, stirring regularly, for 2 min.
Add the ginger/garlic paste and cook, stirring, for about 30 seconds.
Add the c41 tikka spice mix and chilli powder and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring regularly, for 1 min, adding a little more c46 base sauce if needed to prevent drying.
Add the c41 pre-cooked chicken tikka, green chilli, chopped tomato, 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 tamarind juice and cream and cook, stirring regularly, 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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The finished meal

Tamarind

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