How To Make Chicken Curry Tikka Masala

A fancy dish only provided in a restaurant, my Malaysian friend told me. Here is how complicated it is to make it, taught by him.

Ingredient:

1. Chicken tikka (prepared using this procedure I wrote before)

2. Butter

3. Oil

4. Purple onion (use a lot to make the texture thick)

5. Black pepper

6. Bay leaves

7. Clover

8. Cardamom

9. Star anise

10. Cumin

11. Tomato (use a lot to make the texture thick)

12. Garlic-ginger 1:1 paste

13. Red chili powder (2 teaspoons)

14. Garam masala (1 teaspoon)

15. Coriander (1 teaspoon)

16. Celery stalks

17. Chest nut or yogurt (here, I used yogurt)

18. Salt

19. Sugar

20. Fried potato

Procedure:

1. Stirfry the ingredient no. 2 to 10 on hot oil and butter (make sure all of them cooked well, if not cooked, the taste will be very bad, the key step is when frying the onion, do this first, wait until it get brown).

2. Add wisely ingredient no. 11 to 19 (do not add water at all).

3. To make the texture soft, transfer them into a blender.
4. Meanwhile, on a different frying pan, heat the oil and butter, put bay leave and spices (cardamom, clove, star anise, black pepper).


5. Filter no. 3 into frying pan no. 4.

6. Add chicken tikka and fried potato, mix them well. 

7. Enjoy!