|
Ingredients
|
Quantity
|
|
Ghee or unsalted butter
|
3 ounces
|
|
Finely chopped onions
|
8 ounces
|
|
Ground cumin
|
1 tsp
|
|
Ground coriander
|
1 tsp
|
|
Garam masala
|
½ tsp
|
|
Chilli powder
|
½ tsp
|
|
Finely grated root ginger
|
1 tsp
|
|
Crushed garlic
|
1 tsp
|
|
Liquid made up of reserved cooking juice and
warm water
|
4 ounces
|
|
Salt
|
½ tsp or to taste
|
|
Tandoori coloring (optional)
|
a pinch
|
|
Single cream
|
10 ounces
|
|
Ground almonds
|
1 ½ ounces
|
|
Lemon juice
|
1 tbsp
|
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 chili
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 coloring 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.
