Ingredients:
serves 1
1 tbsp vegetable oil
2 tbsp boiled lentils
1 large breast cut into 8 pieces, chicken tikka
(Watch me make it here: bit.ly/ChickenTikkaMarinade)
pineapple ring
wedge of lemon
chopped coriander leaves to garnish
3/4 tsp ginger
1 + 1/2 tsp garlic
1/4 tsp salt
2 tsp sugar
pinch of fenugreek leaves (crushed)
1 tbsp tomato puree
(Watch me make it here: bit.ly/BIRTomatoPuree)
260ml onion gravy
(Watch me make it here: bit.ly/BIRGravy)
*Spice mix
2 tsp chili powder
1/4 tsp garam masala
1/2 tsp coriander
1/2 tsp cumin
1 tsp curry powder
Method:
1.
Put a tablespoon of oil in your preferred pan and put it on the hob on a medium high heat, wait till the oil is sizzling hot before throwing your garlic , ginger, salt, crushed fenugreek leaves.
2.
Stir the ingredients for a good 10-15 seconds until they have taken in the heat but make sure they aren't burning!
3.
1 tablespoon of tomato puree, stir it into the other ingredients for 10 seconds then add in your spice mix! stir them in until you have a paste like consistency to your ingredients.
Don't worry if there's too much moisture or too little, you can reduce further if there's too much moisture or add boiling water if there is too little. just make sure those spices don't burn! only give it 30 seconds or so before adding....
4.
2 tablespoons of boiled lentils , your wedge of lemon and your pineapple ring and your chicken tikka. Give it a stir until everything is nicely mixed and let the ingredients warm through for 30 seconds.
5.
Add your onion gravy once everything in the pan has warmed up and bring to a simmer, it might start to spit at this point so consider letting simmer with the lid on and stirring frequently or simmering on a lower heat.
make sure to scrape the bottom of your pan gently so as to not damage it but firmly enough to make sure nothing is sticking and burning. optionally you could add green chillies at this point.
6.
continue to simmer and stir until your sauce is reduced to a thick custard like consistency, this should take about 5 minutes approximately. Don't be afraid to take more time as the longer you cook it the more thick and flavoursome the sauce. as long as it doesn't burn!
7 июл 2024
