Chicken Tikka Masala

Course : Curry
Serves: 1
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3 ounces ghee or unsalted butter
8 ounces finely chopped onions
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon chilli powder
1 teaspoon finely grated root ginger
1 teaspoon crushed garlic
4 ounces liquid made up of reserved cooking juice and warm water
1/2 teaspoon salt or to taste
1 dash tandoori colouring -- (optional)
10 ounces single cream
1 1/2 ounces ground almond
1 tablespoon lemon juice

Preparation / Directions:

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.

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