Marinate and then cook chicken tikka pieces. You can use pre cooked chicken pieces if you don’t want to do chicken tikka.
Add the ghee to a pan on a medium heat. Add the cinnamon stick and cook for 1 minute. This will infuse the oil.
Remove the cinnamon stick from the pan and add the garlic and ginger paste and cook for 90 seconds - stirring frequently.
Add the kashmiri chilli powder, ground cumin, ground coriander, paprika and salt and cook for 30 seconds. Add a splash of the water to stop the spices from burning.
Add the tomato passata and puree, stir and cook on a medium high heat for 3-4 minutes.
Turn the heat down to medium and add the water n quarters as the curry will soak up the water. Wait for the curry to soak up half of the water before adding more.
Add the pre cooked chicken tikka and cook for 3 minutes
Add the tandoori masala, sugar, ground almonds, coconut powder, coconut cream and lemon juice. Stir and cook for 3 minutes.
Add the red food colouring and stir.
Take off the heat and add the single cream and stir. Gradually bring back up to a medium heat and then add the garam masala and sprinkle the kasuri methi between your index finger and thumb. Simmer then for 2 minutes.
Serve with a garnish of coriander and cream swirl.
