Chicken Tikka Masala
Here's a simple one, to keep the woman and kids happy.

My take on this popular restaurant dish. Don't agree with the modern trend of having
too much coconut or coconut only flavoured CTM
I know some chefs that don't use coconut at all, Almond powder all the way, which harks back to the early days. 80s
Doing this in the restaurant only takes 4mins to get the same creamy texture.
Be interesting, if seasoned members could guess what goes into the red masala paste and sauce.
cheers Chewy
http://youtu.be/7iYUE2h96sE