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Chicken Tikka Pathia (no base gravy)

5 from 8 votes
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Prep Time 30 mins
Cook Time 30 mins
Servings 2 people

Equipment

  • Food processor/blender

Ingredients
  

  • 2.3 tbsp vegetable oil don’t use olive oil
  • 3 chopped medium onions don’t buy frozen
  • 2 tbsp garlic and ginger paste 2 blocks of frozen paste
  • 1 tbsp madras curry powder
  • ½ tsp paprika
  • ½ tsp cumin
  • ½ tsp ground coriander
  • ½ tsp ground turmeric
  • 1 tsp kashmiri chilli powder
  • 2 tbsp sugar
  • 1 tbsp mango chutney
  • 200 g chopped tomatoes canned tomatoes
  • 250 ml chicken stock or vegetable stock
  • 1 tbsp tomato concentrate mixed with 3 tbsp water
  • 600 g Pre cooked chicken tikka Using Matt Cooper Bites Tikka Spice Blend
  • 1 tsp Maggi tamarind sauce can be bought from Asda
  • 1 tsp kasuri methi dried fenugreek leaves
  • 2 tsp lemon juice
  • 3 tbsp chopped coriander
  • Red food colouring optional
  • 3 green chillis optional

Instructions
 

  • Add two tablespoons of vegetable oil to your pan on a medium heat and add 2/3 onions to the pan until translucent. Try not to brown them.
  • Stir in the garlic and ginger paste and cook for 30 seconds.
  • Add your spices (madras powder, paprika, cumin, ground coriander, ground turmeric and Kashmiri chilli powder) along with your tomatoes sugar and mango chutney. Cook for 30 seconds.
  • Add half the stock and cook for 3-4 minutes. The curry should reduce a little. Repeat this step with the remainder of the stock.
  • Transfer to a blender and blitz.
  • Wipe your pan out and add one tablespoon of vegetable oil and the rest of your onions until translucent.
  • If you’d like to spice things up, add 2-3 chopped green chillis. If not, skip this step.
  • Stir in your tomato concentrate mixture and cook until the mixture starts to bubble.
  • Add your blended curry base back in and bring to a simmer and cook for 2-3 minutes.
  • Add your pre-cooked chicken. Tikka is best. Leave the curry to simmer for 2-3 minutes and stir occasionally. Remember to stir those flavoursome bits on the outside of the pan back into the curry.
  • Stir in your lemon juice and tamarind and cook for 1 minute.
  • Sprinkle in your kasuri methi. I tend to rub and sprinkle between my thumb and finger.
  • Garnish with chopped coriander.

Video