Pre-cook your marinated chicken tikka. I suggest using 0.75 breast / 1.5 thighs per portion. Use the Matt Cooper Bites Tikka Spice Blend for best results.
Add the vegetable oil to a pan and cook the onions for 4-5 minutes until they start to turn brown and translucent.
Add the garlic and ginger paste and cook for 30 seconds.
Add the ground coriander, cumin, salt, turmeric, and kashmiri chilli powder. Cook these for about 1 minute - stirring frequently. I like to add about 50ml of the chicken stock to stop the spices burning.
Add the canned tomatoes and cook for 3 minutes on a high heat.
Add 300ml chicken stock, mint sauce, ketchup and sugar and leave to simmer for 3-4 minutes.
Transfer to a food processor and blitz. If you want to skip this step you can, but this will achieve the smooth texture you would get with a restaurant style curry.
Add the blitzed base back into the same pan and bring back up to a simmer with the remaining chicken stock.
Add the optional food colouring and stir.
Add the pre-cooked chicken tikka, lime juice and kasuri methi Stir well and simmer for 2 minutes.
Take the pan off the heat and add the double cream and garam masala and stir until the cream has combined.
Serve with a garnish of cream, coriander and a sliced lemon.
