Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 6:47 AM
- Messages
- 16,220
Ingredients
Method
Mix the ginger, garlic and ½ tsp salt together to a smooth paste.
Melt the butter in a deep frying pan and fry the onions until transparent (about 3 minutes). Add the ginger and garlic paste and cook for a further minute. Stir in the chopped tomato.
Stir in the ground spices and cayenne pepper and cook for a further 2 minutes. Add the warm water and stir.
Add the yoghurt, 1 tblsp at a time, stirring for 30 seconds each time then add the remaining salt, cover and simmer for 5 minutes.
Stir in the chicken tikka, re-cover and simmer for a further 10 minutes.
- 450 g chicken tikka (see https://www.cookingbites.com/threads/chicken-tikka.8143/ )
- 1 teaspoon pureed ginger
- 1 teaspoon pureed garlic
- 1 teaspoon salt
- 50 g butter or ghee
- 1 small onion, finely chopped
- 2 tomatoes, peeled and chopped
- 1⁄4 teaspoon ground turmeric
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon cayenne pepper
- 100 ml warm water
- 300 ml plain yogurt
Method
Mix the ginger, garlic and ½ tsp salt together to a smooth paste.
Melt the butter in a deep frying pan and fry the onions until transparent (about 3 minutes). Add the ginger and garlic paste and cook for a further minute. Stir in the chopped tomato.
Stir in the ground spices and cayenne pepper and cook for a further 2 minutes. Add the warm water and stir.
Add the yoghurt, 1 tblsp at a time, stirring for 30 seconds each time then add the remaining salt, cover and simmer for 5 minutes.
Stir in the chicken tikka, re-cover and simmer for a further 10 minutes.
