Hello,

it makes enough sauce for twelve healthy portions. Probably about 4-5 pints in total.

Tricky question!

Hello again,

Cooked up my next batch of Chicken Tikka Masala for the freezer. I have posted the full recipe and method from start to finish in the tandoor cooking section.
https://curry-recipes.co.uk/curry/index.php?topic=5835.0
Here's some pics.

Bon jovi

Masala Sauce.

2 x 500g cartons of tomato passata
10 tbsp oil
1 tbsp fenugreek seeds
1 tbsp black mustard seeds
1 tbsp black cumin seeds
500mls Yoghurt
10 tbsp ground almonds
15 tbsp coconut powder - not coconut milk powder.
2 tbsp mango powder
4 tbsp clear honey
2 tbsp black pepper
4 tbsp freshly made garam masala
600mls of coconut cream milk - 6 teaspoons coconut milk powder mixed with 450mls warm water and 150mls of single cream.
1 tsp beetroot powder
4 tbsp rubbed methi leaves
Handful of chopped fresh coriander.

Spice Mix
3 tbsp tandoori masala - TRS brand
3 tbsp bassar curry masala
1 tbsp chat masala
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp paprika
1 tsp cayenne.

Add 1 500g carton tomato passata to the base sauce and bring to a simmer in a large pan. In another pan heat the oil until smoking hot. Add the fenugreek, black mustard and black cumin seeds for ten seconds until popped. Add and bhuna the spice mix for 30 secs then add the other 500g of tomato passata and fry for ten mins, gradually mix in the yoghurt until well incorporated, then add the whole lot to the base mix.   

Add all of the remaining ingredients bring back to a slow simmer. Salt to taste and leave to tick over quietly for an hour or so. Check the consistency of the sauce and add some boiling water if necessary - I needed to add about a pint. Add to the freshly cooked tikka and serve garnished with fresh coriander and chillies.

Bon jovi

Base Sauce

1 kilo sliced onions
50g each finely grated peeled ginger and garlic
3 pints water
1tsp salt
500g tomato passata
8 tbsp oil
1tsp tandoori masala - TRS brand.
1tsp turmeric
1tsp paprika
Stalks from Large bunch of coriander
100g chopped green hot chillies

Simmer the onions in the boiled water for 40 mins. Fry garlic and ginger in hot oil until browned, add and bhuna the spices for 30 secs then add the passata and fry on for ten mins.  Add to the onion mix plus the salt, coriander stalks, chillies and cook on for five mins. Then blend bring back to the boil and simmer for another 20 mins skimming of any scum that accumulates.

Chicken Tikka Masala - Madras hot.

Enough for twelve portions.

If you do not want this dish madras strength in heat just emit the fresh chillies from the base sauce or if you want it hotter add more.

Tikka

Cut 3 kilo chicken into 1.5 inch pieces and put into a large bowl. Then add two tablespoons of salt and the juice from to large lemons. Give the whole lot a good mix, cover and then leave for about 20 mins whilst you prepare the marinade.

Marinade

500mls Yoghurt                                   
2 inch ginger peeled and chopped         
3 cloves garlic peeled and chopped       
2 tbsp ready made mint sauce in vinegar (any brand)
1 tbsp ground cumin                                 
1 tbsp ground coriander
1 tsp cayenne
2 tbsp garam masala (fresh home made)
2 tbsp tumeric

Place the whole lot into a blender blitz until smooth mix with your prepared chicken pieces cover and leave to marinate for 24 hours.

Rinse of the excess marinade mixture from chicken and pat dry with kitchen paper. Load the chicken pieces on to skewers, brush with mustard oil, dust with garam masala and cook in a tandoor oven for 6-8 mins..

Curry does effect Mrs coogan in the most strangest of ways it just tikka's her fancy!!

Hi Mick,

Im interested! That tikka looks spot on - wife was reaching for the screen - moist, it's not even curry night until tomorrow!

bon tikka

That's me, Chicken Tikka Everything. Bon god! It's all my fault.

For me it all started as an infection prevention thing.

Back in the early eighties when I use to frequent the dodgy curry houses of east London you were never sure of the hygiene standards within the establishments. So after a good few cases of dodgy guts following a curry out - obviously nothing to do with the gallon or three of lager consumed - I decided to only have chicken fresh from the Tandoor. The charred skewer hole reassured me that the chicken was cooked completely through and the intense heat from the tandoor would have annihilated any bugs - rather than risking eating scary curries utilizing warmed up half cooked chicken that had been laying around in humid conditions for god knows how long.

I was cured. So I used to enjoy the likes of Chicken/ lambTikka, Chicken shaslik, Tandoori King Prawn, Tandoori Lobster or even Tandoori mixed grill - probably the start of mixed meat curries chewy! - served sizzling straight on to a freshly cooked paratha bread with the provided salad - no rice to risky. As these dishes were all dry I used to ask the chef for side portion of masala sauce madras hot or various other sauces like dhansak, pathia, or even korma with added fresh green chillies to drizzle over them.

Hence for me personally to get the true taste of a BIR I would need to make dishes using main ingredients cooked in a tandoor - side dishes aside. That is why I bought a nipoori and why I can tikka/tandoori Chicken, Turkey, Game, Meats, Fish, shellfish, vegetables , fruit or anything else that I can find, combine it with a sauce and enjoy it to my stomachs content.

Tikka ing the hiss aside. I actually love the contrasting taste of the tikka/tandoori with the sauce rather than the whole dish all tasting the same. If we all truly want to create the taste of a BIR's we must keep up with the times and evolve our recipes to match theirs - if that means mixing, matching and using a tandoor so be it. 

Bon Tikka

Hello rozzi,

I'm jealous, Ditto, Chicken tikka masala for me, start to finish - specially interested on where the sweetness comes from - please!

bon jovi