Southall Tika Masala
by lonergan2468
30 Dec 2001
This recipe has been viewed 9388 times
Garam masala
always put in last as it can burn
only use a small amount of haldi as too much can make a dish taste bitter
try using food coloring instead of haldi esp in rice dishes.
to prevent the base from sticking to the bottom of the pot place a bowel of water on top of cooking pot
Southall Tika Masala recipe - How to make Southall Tika Masala
Preparation Time: Cooking Time: 50 min approx Total Time:
5 pieces of skinned chicken breast OR1 chicken chopped
2 medium sized onions
1 can of tomato cubes
Spices
2 tsp heaped cumin seeds (jeera)
1/2 tsp turmeric powder (haldi)
4 tsp curry powder (mild)
1 tsp tandoori masala
coriander (dhania)
inch of salt
1/2 tsp black pepper (kalimirch) powder
1 tsp heaped, garam masala
oil
Method
- Heat veg oil in pan
- Dice onions and throw in when oil is hot
- Allow onions to caramalise, this could take up to 15 min, do not burn, and this forms the basis of any currie dish.
- When onion is caramalised put in haldi.
- Throw in chopped tomatoes and leave until oil floats to top on medium heat.
- Then put in spices except the garam masala which will go in at the last, garam means burn.
- Allow the spices to cook on medium heat for 15-20 min.
- When done throw in chicken and leave to cook in base for 20 min, chicken breast will cook in approx 15 min.
- When chicken is done, throw in chopped corriander leaf and put in garam masala turn off heat and leave to stand for approx 5 min before serving.
- Serve with plain boiled rice and nan bread
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