Z
zedonist
Guest
I have been searching for years for this recipe, the restaurants never tell you the magic ingredient but last week i discovered the actual original recipe and i made it, and i was transported to masala heaven I have since made a variation the Chicken Tikka Chilli Masala, so for those foodies here it is, see if you can spot the magic ingredient...
Ingredients for the Sauce:
1 table spoon of clarified butter (Or oil of your choice)
1 Large Finely chopped Onion
1 Tea Spoon of Turmeric
1 Tea Spoon of Cumin
1 Teaspoon of Garam Masala
2 Tea Spoons of Smoked Paprika
2 Tea Spoons of Minced Garlic
2 Tea Spoons of minced Ginger
1 Tea Spoon of Salt
1 Tea Spoon of Sugar
300 ml Water
1 Can of Campbells Condensed Cream of Tomato soup
1/2 bunch of finely chopped Corriander (Fresh) keep the rest for garnish
2 Large Diced Chicken Breasts (Tikka or Plain)
Optional:
3 Red Chillies (If making a Chilli Masala)
To cook:
Heat the clarified butter (or oil) in a pan, add the onions and fry until translucent and gold (important that the onions are tempered for the sweetness). Add the Turmeric, Cumin, Garam Masala, Paprika, Garlic, Ginger, Salt and Ginger (and Chillies if you like it spicy) and fry off for 2 minutes, add the water and bring to the boil and simmer for ten minutes (You can choose at this point to blend the onion Gravy or leave coarse and rustic), add the sugar, Campbells tomato soup and Coriander, bring back up to heat, add the chicken and cook until the chicken is cooked through and hot, about 30 minutes.
When Serving, add the remaining coriander as garnish and a swirl of double cream (optional) serve with your favourite rice (Coconut Pilau is nice) and your choice of flat breads.
And don't forget the Beer, (Cobra or Kingfisher),
Give it a go and let me know your thoughts...
Ingredients for the Sauce:
1 table spoon of clarified butter (Or oil of your choice)
1 Large Finely chopped Onion
1 Tea Spoon of Turmeric
1 Tea Spoon of Cumin
1 Teaspoon of Garam Masala
2 Tea Spoons of Smoked Paprika
2 Tea Spoons of Minced Garlic
2 Tea Spoons of minced Ginger
1 Tea Spoon of Salt
1 Tea Spoon of Sugar
300 ml Water
1 Can of Campbells Condensed Cream of Tomato soup
1/2 bunch of finely chopped Corriander (Fresh) keep the rest for garnish
2 Large Diced Chicken Breasts (Tikka or Plain)
Optional:
3 Red Chillies (If making a Chilli Masala)
To cook:
Heat the clarified butter (or oil) in a pan, add the onions and fry until translucent and gold (important that the onions are tempered for the sweetness). Add the Turmeric, Cumin, Garam Masala, Paprika, Garlic, Ginger, Salt and Ginger (and Chillies if you like it spicy) and fry off for 2 minutes, add the water and bring to the boil and simmer for ten minutes (You can choose at this point to blend the onion Gravy or leave coarse and rustic), add the sugar, Campbells tomato soup and Coriander, bring back up to heat, add the chicken and cook until the chicken is cooked through and hot, about 30 minutes.
When Serving, add the remaining coriander as garnish and a swirl of double cream (optional) serve with your favourite rice (Coconut Pilau is nice) and your choice of flat breads.
And don't forget the Beer, (Cobra or Kingfisher),
Give it a go and let me know your thoughts...
