Do you want Chicken Tikka Masala with that unique British Indian Restaurant quality and taste? Then simply follow the instructions below for success every time...
4. Add the ready blended puree and cook for further 3-4 mins (stirring occasionally, covered).
5. Add the chicken with a little warm water (around 100/125 ml) and on full heat bring to boil and then cook for around 3-4 mins (covered and stirring
occasionally).
6. Add the yoghurt, sugar and the almond and bring to boil then cook for around 3-4 mins (covered and stirring occasionally).
7. Back to moderate / low heat, leave to simmer (covered) for 30 mins (stirring occasionally).
8. Add the cream and bring to boil then leave to simmer for further 10/15 mins (stirring occasionally) or until the required moisture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).
9. Once cooking is over add the butter or ghee, stir and leave the curry to settle for 10/15 mins before serving and garnish with a little cream on top.
TIPS: If you prefer a milder masala add a little more cream and sugar.
7. Chicken Korma
