First make a powder mix of,
- 3 ground cumin
- 3 ground corriander
- 4 curry powder
- 3 paprika
- 3 ground tumeric
- 1 garam massala
The numbers can be anything you like depending on how much mix powder you want, (I tend to use tbsp as I use the mix powder a lot ) it's from Dan Toombs book "The Curry Guy" and I use it all the time to make his british restaurant style curries.
Heat a small amount of oil in a pan, and add 2-3 tsp of the mix powder, 1.5 tsp sugar, pinch of salt and pepper, into the oil. Mix and heat until the powder starts to darken slightly, a minuite or 2 (do not let it burn!)
Then add 3-4 tbps of tomato puree, 1 tsp lemon juice, and stir to combine, then add some water to loosen. Stir all together until smooth, then cook the water off until you have a paste like consistency.
Once the paste has completely cooled, add it to about 200-250g of greek yogurt. (I use 0% fat as it's healthier and I can't taste the difference in this)
That gives you a basic tikka stylee sauce. Other than the mix powder quantities, the rest is pretty much to taste, so if you preffer more lemon, or less sugar etc etc.. the method stays the same.
Then either use as is, or add diced chicken tikka and some corriander for chicken tikka sandwich spread type deal.
Hope that helps.
R.
Long drive for you, It was good but not that good!
