Southall Tika Masala

by lonergan2468

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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

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Southall Tika Masala recipe - How to make Southall Tika Masala

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Semi-Dry Sabzis

Preparation Time: 10 min Cooking Time: 50 min approx Total Time: 10 mins 5

Ingredients

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