[Update my dinner status], I'm making this tonight.
67 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 oz Ghee or unsalted butter
- 8 oz Finely chopped onions
- 1 ts Ground cumin
- 1 ts Ground coriander
- 1/2 ts Garam masala
- 1/2 ts Chilli powder
- 1 ts Finely grated root ginger
- 1 ts Crushed garlic
- 4 Floz liquid made up of
- ; juice and warm water
- 1/2 ts Salt or to taste
- A pinch of tandoori
- 10 Floz single cream
- 1 1/2 oz Ground almond
- 1 tb Lemon juice
Preparation
Melt the ghee or butter over medium heat and fry the onions until they are soft but not brown. Add the cumin, coriander, garam masala and chilli powder and fry for 1 minute. Add the ginger and garlic and cook for 1-2 minutes. Add the spiced liquid, cover the pan and let the contents bubble for 2-3 minutes. Stir in the salt, tandoori colouring and cream. Re-cover the pan and let it all bubble gently for 10 minutes. Add the cooked tikka and ground almonds. Stir and mix well. Cover and simmer for 5-6 minutes. Stir in the lemon juice and remove from heat. Serve with Kesari Chawal. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
Cuisine: Indian
Main Ingredient: Chicken
Tags:
Chicken,
Mridulas,
Indian,
Cream,
Butter,
Onion,
Garlic,
Ginger,
Lemon,
Dinner,
Winter,
Spicy (Hot)
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