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1 |
Pound chicken tikka (marinate chicken in store-bought tikka paste and yoghurt and grill or barbecue until just cooked, or just use fresh chicken!) |
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1 |
Inch root ginger peeled and chopped |
| 3 |
Cloves of garlic peeled and chopped
salt as desired |
| 2 |
Ounces unsalted butter |
| 1 |
Onion finely chopped |
| 1/4 |
Teaspoon turmeric powder |
| 1/2 |
Teaspoon ground cumin |
| 1/2 |
Teaspoon ground coriander |
| 1/2 |
Teaspoon garam masala |
| 1/2 |
Teaspoon chilli powder |
| 4 |
Fluid ounces chicken juices from grilling/warm water |
| 10 |
Fluid ounces double cream (I just add what looks right!) [N.B. - English "double cream" is very difficult to find in the States - you can substitute heavy whipping cream] |
| 2 |
Tbsps ground almonds |
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Instructions
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Pulp together ginger/garlic and some salt - melt butter and fry onions until soft - add pulp and cook for few minutes.
Stir in all powdered spices and cook for few minutes. Add juices and water to make a thick sauce. Warm through, then add cream and heat through gently.
Now add the cooked chicken and cook for 10 minutes in the sauce. Stir in the ground almonds and simmer for 5 miutes or so.
Usually served with saffron rice and naan bread. |
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