Topic: Chicken Tikka Starter & Korma Sauce

[haldi]

I've been cooking loads this weekend
I made a really good four onion base then prepared two meals.
I don't actually know the real name for this chicken tikka dish, but it's probably the most common thing cooked at a takeaway I go to.
I've seen them cook it dozens of times and my version is 100 percent accurate
Heat some oil and fry a sliced onion for about four minutes, stirring
Add a desertspoon of tandoori spice mix powder
Stir in for a minute
Add precooked chicken tikka
Heat thoroughly with stirring for about five minutes
Add a desertspoon of lemon juice and serve with a sprinkle of fresh coriander.
Absolutely delicious
There is never any left on a plate

The other pic is a korma sauce, I've seen made loads too
Heat some curry gravy in a pan (cover the base with it)
When it is bubbling and oil is starting to seperate (2 minutes maybe) add a desertspoon of spice mix
Stir in and leave still for a couple of minutes
Add two desertspoons of coconut powder (my bag is about two years old!!) and a desertspoon of sugar
Stir well in and add enough curry gravy for a single portion
Heat through then stir in 75ml of single cream
Heat another couple of minutes
The sauce is now ready
Really delicious

[mickdabass]

Heat some oil and fry a sliced onion for about four minutes, stirring
Add a desertspoon of tandoori spice mix powder
Stir in for a minute
Add precooked chicken tikka
Heat thoroughly with stirring for about five minutes
Add a desertspoon of lemon juice and serve with a sprinkle of fresh coriander.

Hi Haldi
Both dishes look excellent

Chicken Tikka is my favourite

Is the gravy added before the chicken (as usual) or afterwards?

Mick

[haldi]

Is the gravy added before the chicken (as usual) or afterwards?
Mick

With this tikka dish, there is no gravy added
That's the full recipe
It's ever so nice