When your son asks for chicken tikka masala at the age of 10 who am I to say no?? Becoming quite a favourite for him now. Very proud that he keeps asking. As long as he keeps asking I’ll keep making it for him.

Bit of complex dish but once you’ve made it a few times it’s quite easy. Again most of the work is done when making the marinade. I’ll create another post to explain the marinade.

Ingredients- 4 tbsp of ghee, 2 tbsp of garlic & ginger paste, 1 tbsp of sugar, 2 tbsp of ground almonds, 6 tbsp of tomato purée, 2 tbsp of curry powder, 2 tbsp of tandoori masala, 1 tbsp of paprika, 3 cups of pre-made base sauce, 1/2 cup of the cooking juices from the pre-cooked chicken, 200ml of single cream, 1 tbsp of red food colouring, juice of 1 lemon, small bunch of coriander chopped, 1 tsp of garam masala and salt.

Heat the ghee, when it’s visibly hot stir in the garlic & ginger paste as it sizzles add the sugar, ground almonds and the tomato purée.

Mix well then add the curry powder, tandoori masala and paprika with 1 cup of the base sauce.

Swirl it together and as it bubbles add the rest of the base sauce.

Add your pre-cooked tandoori chicken along with the cooking stock.

Once the sauce has cooked down a little add the cream and the food colouring.

Finish with the coriander and salt.

Now a firm favourite. Simple process and such a rewarding dish to cook. As everyone knows this is a dish that’s been created in the UK to meet the demands of the UK public so not really a staple dish from Indian. Having said that, such a tasty dish and no wonder it’s a firm favourite within most UK curry houses.