This is one of my favourite dishes and is quite versatile as to how much of each ingredient you can use.
6 pieces of pre cooked chicken tikka
6 pineapple chunks & a tblsp of the juice
1 red 1 green finely chopped finger chilli
pinch of chill flakes
1/2 tsp kashmiri chilli powder
1 desert spoon of lemon juice
2 tsps gg paste
1/2 tsp fenugreek leaves
2 tsps tomato puree diluted with with a tblsp water
1 desert spoon of mixed powder
3 ladles of base
1/4 of a tsp of garam masala
1 tsp paprika
2 tsps of sugar
oil for frying
bunch of coriander herb
1 chefs spoon pre cooked onions
4 slices of tomato
5 slices of pre cooked green pepper
1/2 chefs spoon of tarka dall
first you will need to make the tarka dall
1/2 of a cup of red lentils
1 tsp paprika
1 tsp turmeric
1 garlic clove
1 tsp cumin seeds
1 tsp salt
oil for frying
first you need to make the tarka dall
cover the lentils with twice the volume of water,add the salt turmeric and paprika,simmer until the lentils
are soft and cooked
in a frying pan fry 1 finely chopped garlic clove along with the cumin seeds and fry until the garlic just starts to turn brown,add this to the lentils and cook for a further 2 minutes,the mixture should be cooked until a thick consistency,leave this to cool.
In your frying pan add the oil and fry the gg paste,chillies and chillie flakes on a high heat for a minute or so then add the fenugreek leaf for a few seconds
add the mixed powder,chilli powder,tomato puree and lemon juice at the same time and cook on a high heat for 2 minutes
turn the heat down to medium and add a ladle of base along with the lentils,pineapple and juice and sugar,cook for 4 to 5 minutes until reduced and reasonably thick
add 2 more ladles of base,the pre cooked onion,pepper and chicken,leave this to reduce for 8 minutes,
after this add the sliced tomato to warm through,finally add the paprika,garam masalla,coriander herb and cook for a further minute.
Topic: chicken tikka dansak (Read 9897 times)
