About this recipe:A fragrant homemade tikka masala sauce sets this curry apart from the rest. Serve with rice, roti or naan.
5 dried red chilli peppers, chopped
1 teaspoon coriander seeds
1 dessertspoon chilli powder
1 teaspoon poppy seeds
1 teaspoon cumin seeds
2 cloves garlic, minced
1 teaspoon ground cardamom
1 teaspoon anise seeds
2 to 3 green chilli peppers, seeded and chopped
1 1/2 tablespoons tamarind paste
1 slice root ginger
small handful chopped fresh coriander
4 tablespoons olive oil
2 onions, chopped
1.5kg (3 1/2 lb) boneless and skinless chicken, diced
desiccated coconut for garnish
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Method Prep:15min › Cook:35min › Ready in:50min
To make the masala sauce: In a small frying pan, sauté the red chilli peppers, coriander, chilli powder, poppy seeds, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chilli peppers, tamarind, ginger and coriander to make a smooth paste. Set aside.
Heat oil in a large frying pan over medium heat and sauté onions until brown. Add masala mixture and sauté for about 7 to 10 minutes.
Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through. Bring all to a boil, cook for 1 minute, then remove from heat. Garnish with shredded coconut and serve.