About this recipe:A workmate of mine from Bangalore taught me how to make this spicy tikka masala from scratch. He normally makes it with mutton. It's not quite the same as the one you're used to from a takeaway but it still tastes gorgeous (and is very low in fat). It's really not that hard to make. If you have a food processor, it does most of the work.
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Method Prep:15min › Cook:30min › Ready in:45min
To make the curry paste:
Place the chillies, ginger, garlic, aniseed and dry coriander in the bowl of a food processor and blend until it becomes a paste.
To make the curry:
Heat the oil in a frying pan over medium high heat; add the onions, stirring often until they soften, about 3 or 4 minutes. Add the curry paste, chilli powder, garam masala and turmeric. Continue to stir and cook the spices for another few minutes.
Add the chicken and tomatoes; stir well to coat in the paste. You can add a little water, if needed. Cook for 20 minutes, then season to taste with salt, sugar and lemon juice. Add freshly chopped coriander, if using.
Made this tonight for my wife and me served with boild rice used fresh tomatoes dried medium chillies I did not need any water. Very nice I will make this again. It is quite hot for my wife but ok for me so it is possible to tweek tha amount of chillies powder etc to taste. I could not get powdered anaseed so threw one star anaseed garlic dried chilli and othe spices in mortar and pestle and a small amount of tomato puree and ground to a paste.I recomend this recipe. - 28 Aug 2012