Chicken Tikka Chasni

curry meat dinner indian
Source: Matt Cooper Bites

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Servings

4 Servings

Prep time

10 Minutes

Cooking Time

30 Minutes

Calories

--- Kcal

Steps

Ingredients

Step 1

Pre-cook the chicken tikka and set aside.

Ingredients

  • 2 tbsp vegetable oil
  • 2 onions, chopped

Step 2

Cook for 4 to 5 minutes until translucent and lightly browned.

Ingredients

  • 2 tbsp garlic and ginger paste

Step 3

Add cook for 30 seconds.

Ingredients

  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp turmeric
  • 1 tbsp Kashmiri chilli powder, or mild chilli powder
  • 1 tbsp salt

Step 4

Add cook for 1 minute, stirring frequently. Add a little stock if needed to prevent burning.

Ingredients

  • 300 ml canned chopped tomatoes

Step 5

Add cook over high heat for 3 minutes.

Ingredients

  • 400 ml chicken stock
  • 1 tbsp mint sauce
  • 2 tbsp tomato ketchup
  • 3 tbsp sugar

Step 6

Add simmer for 3 to 4 minutes.

Step 7

Optional: blend to a smooth consistency and bring back to a simmer.

Ingredients

  • 1 tbsp red food colouring, optional
  • 1 tbsp lime juice
  • 1 tsp kasuri methi

Step 8

Add simmer for 2 minutes.

Ingredients

  • 200 ml double cream
  • 1 tbsp garam masala
  • 600 g chicken tikka (pre-cooked)

Step 9

Remove from heat, then stir in.