Aromatic Tikka Masala Curry
A classic Indian dish that has become a huge favourite in British culture. Perfect with chicken veggies or just as a sauce. Serve with rice and your favourite naan.
Ingredients
Marinade
- 200 g Mushrooms cut into chunks
- 0.5 cup Natural yoghurt
- 2 tsp Lemon juice
- 1 tbsp MKS Tikka Masala Powder
Sauce
- 2 tbsp Ghee or vegetable oil
- 1 large Onion roughly chopped
- 2 cloves Garlic minced
- 1 inch Ginger minced
- 1 tbsp MKS Tikka Masala Powder
- 2 tbsp Heavy cream
- 400 g Tin chopped tomatoes
- 1 tbsp Tomato paste
- 250 ml Vegetable stock
Instructions
Marinade The Mushrooms
- MIx the yoghurt, lemon and 1 tbsp MKS tikka masala powder in a bowl and add the mushrooms to marinade while you prepare the rest.
- When ready to cook grill the mushrooms on a medium heat until fully cooked and the marinade starts to brown.
Make The Sauce
- Heat ghee or vegetable oil in a large frying pan over a medium heat. Add the onion and fry until it begins to turn soft and translucent. Add the garlic and ginger and fry for a few minutes until fragrant. Add 1tbsp MKS tikka masala powder and stir until the the onion is fully coated.
- Add the tomato puree and saute for a few minutes. Then add the chopped tomatoes and vegetable stock and stir to combine. Bring to a boil and simmer for 15 minutes.
- With a hand blender, blend the contents of the pan until smooth.
- Now you can grill the mushrooms until fully cooked and the marinade starts to turn brown whilst you prepare the next step.
- Add cream to the sauce mixture and continue cooking for a few minutes. Once the mushrooms are grilled add them to the pan, stir and cook for 5 minutes.
- Serve with your favourite rice and naan bread.
Notes
You can substitute the mushrooms for tandoori chicken or beef if you eat meat. Allow the meat to sit in the marinade and follow the same steps grilling the meat until fully cooked.
