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.


For 1 Continued...
2 tbspn oil 2 tspn tomato purée
30 gm onion (prepared weight) 1 portion c41 pre-cooked chicken tikka or c46 pre-cooked 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


Cooking - 8½ min

  1. Heat the oil in a suitable pan cook the onion, stirring regularly, for 2 min.
  2. Add the ginger/garlic paste and cook, stirring, for about 30 seconds.
  3. 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.
  4. 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.
  5. 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.
  6. Reduce the heat and stir in the tamarind juice and cream and cook, stirring regularly, for 1 min.


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


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

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The main ingredients
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The finished meal

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