Tikka Masala

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  1. Dice onion (medium-small chunks), and prepare skinned garlic
  2. In a rammakin or small cup, mix cumin, salt, ginger, cayenne, cinnamon, and tumeric.
  3. Heat butter over medium heat until mostly melted, then add in onion.
  4. Stir onion until translucent, ~5 min.
  5. Crush garlic into sauteéing onions and stir till fragrant, ~1 min.
  6. Dump spice rammakin into sauteé, and stir together. (Keep stirring to prevent burning of spices. If it starts to burn, add ~1 Tbsp more butter). Fry until fragrant, ~1 minute.
  7. Add tomato sauce to mixture. Wait until it comes to a boil, then reduce to a simmer for 10 minutes.
  8. Dice chicken into medium pieces.
  9. Mix in cream, paprika, and sugar into sauce. Bring back to a simmer on medium, then reduce back to simmer.
  10. Stir often until sauce thickens, ~10 minutes.
  11. Start rice about now if you want.
  12. Put oil into separate skillet, heat oil then add chicken and curry (and Braggs, if present)
  13. Sear chicken until lightly browned.
  14. Transfer chicken and pan juices into sauce
  15. Simmer for 30 minutes.