Go Back

Chicken Tikka Madras - No Base

5 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 25 mins
Servings 4

Equipment

  • 1 blender/food processor

Ingredients
  

  • 2 tbsp vegetable oil
  • 2 cloves
  • 2 cardamom pods
  • 1 small stick of cassia bark cinnamon stick is suitable too
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 onions - chopped
  • 1.5 tbsp cumin
  • 1.5 tbsp ground coriander
  • 1.5 tbsp kashmiri chilli powder normal chilli powder is okay but will add more heat
  • 1.5 tbsp garam masala
  • 1 tbsp madras curry powder
  • ½ tsp paprika powder
  • 4-6 green chillies - sliced add more of less for desired heat
  • 300 g vine ripened tomatoes - blended canned tomatoes are okay
  • 250 ml chicken stock
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 3 tbsp freshly chopped coriander

Instructions
 

  • Marinade chicken tikka for at leat 2 hours, cook and set to one side. My Tikka Spice Blend is perfect for this.
  • Add vegetable oil to your pan and add the aromatics and cook for two minutes.
  • Take out the aromatics and add the chopped onions and cook until they turn a little translucent. Once they have, add the garlic and ginger paste and cook for 30 seconds.
  • Add the green chillis and cook for a further 30 seconds.
  • Add the ground spices and cook through until aromatic. Your kitchen will start to smell wonderful!
  • Add the blended fresh tomatoes and cook for 2-3 minutes. Add a splash of the chicken stock if the sauce starts to dry up.
  • Add 125ml of chicken stock and cook for 1-2 minutes.
  • Transfer to a blender and blitz.
  • Add the sauce back into the plan with the rest of the stock to loosen it up. Cook for 2-3 minutes.
  • Add the pre-cooked chicken and cook for a further 2 minutes.
  • Sprinkle the kasuri methi and stir
  • Add freshly chopped coriander to garnish then serve

Video