A long hotly debated curry on where this dish first originated. Glasgow seemed to have won the honour of being the creators of this most popular dish which is now served and eaten in pretty much every restaurant in the UK Also many supermarkets offer this as a ready meal along with rice.
Although the curry is extremely tasty it has little heat so is suitable for people who don’t like hot spicy foods which is what introduced so many people to BIR style food. Although the more adventurous can beef up this dish with the addition of either fresh or powdered chilli to produce a hotter version.
You should really prepare some Chicken tikka for use with this dish, however any meat can be used including standard pre-cooked chicken.
Quite often a bright red coloured dish depending on which part of the UK you try this curry which comes from the food colouring of the tandoori masala paste, it serves no purpose to the dish other than for cosmetic appearance and the red food colouring can be left out of the masala without altering the taste.
Chefs spoon of vegetable oil
6 – 8 pieces of Chicken Tikka or pre cooked chicken
2 x table spoon of desiccated Coconut
2 x table spoon sugar
1 x table spoon of almond powder
1 x table spoon of mix powder
100 ml single cream
knob of butter Ghee
3 table spoons Tandoori Masala paste
1/4 tea spoon salt
200 ml base sauce
Garnish with fresh Coriander
Place the oil into a frying pan and place on a high heat, add the coconut, almonds, salt mix powder, sugar and tandoori masala paste and stir quickly to prevent burning.
Add about 1/2 of the base sauce and mix well and allow to reduce. Once thicken remainder of base sauce along with the chicken, cream and ghee. Repeat the process and allow the mixture to thicken.
Serve and garnish with fresh coriander.