Thanks Rob - I don't like oil slicks on my plate
They were both made with the TCS base. I just added some dried coriander and fenugreek leaves and a little chilli for the curry, as the base has plenty of flavour.
The Pathia sauce was tomato puree, garlic, mango chutney, lemon juice, salt, sugar, chilli, dried coriander leaves, yogurt, garam masala, single cream blended with a little water. After reducing the base a little, I added the Pathia sauce and Tikka chicken and reduced to required consistency.
Very nice - will tackle a Dopiaza next I think
Topic: Chicken Tikka Pathia & Medium Chicken Curry ( 2,733 )