"McDonalds announced it’s considering a more humane way of slaughtering its animals. You know they fatten them up and then kill them. You know the same thing they do to their customers, isn’t it? "
Category : Non Veg
Duration : 1 hour
Servings : 4
675 g cooked Chicken tikka
2 tbs mustard seed oil
4 large cloves of garlic, finely chopped
200 g onion, finely chopped (optional)
1 tin (can) of plum tomatoes, chopped
1-4 chopped fresh green chillis (depending on strength of the Chillis and the desired strength of the sauce)
2 tbs chopped fresh cilantro (coriander leaves)
50 mL single cream
1 tbs malt vinegar
2 tbs curry paste
2 tbs tandoori masala paste
[1 tsp garlic powder (lasun)
1 tsp ground ginger (adrak)
1 tsp ground clove (lavang)
½ tsp grated nutmeg (jaiphal)
1 tsp mace powder (javitri)
1½ tblsp cumin powder (jeera)
2 tblsp ground coriander (dhania)
1 tsp fenugreek powder (methi)
1 tsp ground cinnamon (tuj/dalchini)
1 tsp fresh ground black pepper (kalimirchi)
1 tsp ground brown cardamom seed (elaichi)
2 tsp red food colouring (if you wish..)
Mix all the above ingredients, push through a fine sieve.
Store in an airtight container.]
1 tbs tomato paste
1 tbs garam masala
Procedure
1.Heat the oil in a large frying pan.
2.Add the garlic and onions (if using) and stir-fry until browned.
3.Add the curry and tandoori pastes and mix well, adding a little water.
4.Add the cooked chicken tikka and stir-fry for two minutes to heat through.
5.Add the tomatoes, vinegar, tomato paste and chillies and simmer for five minutes. Add more 6.water if required.
7.Add the cream, garam masala and chopped cilantro and simmer for a few minutes.
8.Garnish with fresh coriander and serve with Naan bread, rice coloured yellow with turmeric, onion bahjis and/or a good glass of white wine.