Chicken tikka masala


Staff member
Heat two tablespoons of groundnut oil in a pan. Slice the onion and fry in the oil. Meanwhile, deseed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften.
Add the chilli powder, turmeric, garam masala and sugar and cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes.
Transfer the sauce to a food processor and blend until smooth.
Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly coloured. Pour in the blended sauce and add the curry leaves. Simmer gently for 10 minutes or until the chicken is cooked through.
Place the rice in a saucepan, add the cold water and season with salt and pepper. Lightly crush the cardamom pods with your fingers and add to the pan with the star anise. Cover with a lid and cook for 10 minutes. Remove from the heat and allow the rice to steam for a further 5 minutes. Remove the cardamom and star anise. Fluff up the rice with a fork and set aside.
Stir in the yoghurt to the chicken curry along with half the chopped coriander. Serve with the steamed rice and garnish with the remaining coriander.
Sounds lovely H ;)

I`d probably just stick with the 2 chillies though. I`ll have to give it a go mate :)
ive never made homemade one . i usually use the knorr sizzle n stir one which is excellent when you add wine and cream - dont like it with yoghurt
Sounds wonderful and I'm with you, I like spicy, but

Lightly crush the cardamom pods with your fingers and add to the pan with the star anise.

don't see either of these listed in the ingredients listing, how much?? And what are "curry leaves"??? Maybe they're called something else in the USA? If not, is there any kind of a substitute if I can't find here (Denver, CO)??