I have had this recipe for a while now and take my word for it, it is absolutely brilliant. A 100% clone of a high quality BIR chicken tikka, it is the authentic real deal. Make it and see for yourself!
Authentic BIR Chicken Tikka Masala
Mix 4 heaped tablespoons of natural yoghurt, 1 teaspoon lemon juice 1 heaped tablespoon of Pataks Tandoori paste. If you want the BIR colour then add a pinch or so of red and yellow powdered food colouring.
Cut 4 chicken breasts into desired sized chunks and cover with marinade and refrigerate for 24 hours.
Next; after marinating, pre heat oven to highest heat and skewer the chicken onto skewers and place on a baking tray at the top of the a pre-heated oven. Cook for about 10 minutes or more, making sure the chicken is cooked thoroughly (break the biggest bit in half to see if it is white all the way through.)
The base sauce
2 heaped tablespoons of ghee or oil of your choice (I use vegetable oil).
1 KG of onions of your choice
75g of fresh garlic
75g of fresh ginger
1 tin of tomatoes (pureed)
2 level teaspoons of turmeric
2 level teaspoons of paprika
1 level teaspoon of coriander
1 level teaspoon of cumin
1 teaspoon of tomato puree
1 level teaspoon of salt
2 pints of water (1.4 litres)
Method
Roughly chop the onions and add to a large pan. Liquidise the ginger and garlic in a blender with a little water and add to the onions with the remainder of the water. Bring to the boil with lid off (important, to prevent the stewed onion taste) and simmer for 45 minutes (lid off) or until the onions are extremely soft.
Leave to cool ten liquidise very thoroughly.
Next; mix the 4 spices with a little water to make a paste.
Put ghee or oil in a pan on a medium heat, add the spice paste and cook for 30 seconds, no longer or they will easily burn!
Now add the tin of liquidised tomatoes, tomato puree and the salt to the spices in the pan and cook for a further 5 minutes.
Add this to the onion garlic and ginger mixture, bring back to the boil and simmer for 20 minutes. Remember keep the pan lid off and stir to stop sticking to the bottom of the pan. Because the water content will be reduced, you can add water after the 20 minute simmering period. This can now e frozen in 1 pint batches for future use
Tadah , one perfect base sauce!
Tikka Masala sauce
2 tablespoons of butter ghee or oil of your choice
1 pint of base sauce
Half of a 200g block of creamed coconut
2 tablespoons of ground almonds
1 tablespoon of clear honey
1 tablespoon of tomato ketchup
175ml of Heinz cream of tomato soup
1 level teaspoon of salt
1 level teaspoon of paprika
1 level teaspoon of chilli powder
1 level teaspoon garam masala
? teaspoon of cumin
? teaspoon of red powdered food colouring (optional but would recommend)
1 table spoon of dried fenugreek leaves
Method;
Heat the ghee or oil in a pan until very hot. Slowly add the base sauce, it will spatter at first so be careful.
Bring to boil and add the salt, paprika, chlli and food colouring, cooking for around 10 minutes until the sauce starts to thicken.
Add the remaining ingredients and simmer for 2 minutes, then add the pre-cooked chicken tikka pieces, simmer for a further 2 minutes and your done.
Sprinkle with fresh coriander to serve.
Enjoy.
