Garlic Chilli Chicken

Garlic Chilli Chicken
You can adjust the chilli level to suit your own taste, but this is a wonderfully tasteful dish with as much or as little heat as you like...

Ingredients

• Ingredients – serves 1-2
• 2 Portion s of chicken tikka
• 350 ml base gravy
• 2 tbsp oil
• 1 tbsp tomato paste mixed with 3 tblsp water
• 1 tsp hot chilli powder or kashmiri chilli powder (more if you like it really hot)
• 1 tsp curry masala (Spice mix)
• 1 tsp curry powder (I use Rajah Hot Madras Curry Powder)
• 1 dried habanera chili soaked for 15 minutes in hot water and then diced really fine OR 8 whole green chillies sliced lengthways (use less if you don’t want it so hot)
• 2 tsp garlic puree
• 1 tsp ginger puree
• 4 cloves of garlic, finely sliced
• 1 tsp fenugreek leaves rubbed (methi)
• 0.5 tsp salt
• Pinch of orange food colouring
• Bunch of chopped fresh coriander

Directions

1. Add oil to pan on a medium heat and add garlic and habanera chilli, and gently fry until they soften but don’t brown the garlic or it will impart a bitter taste.
2. Then add the ginger and garlic puree and continue cooking for another minute or two.
3. Then add the curry masala, curry powder, chilli powder, salt and methi leaves and fry for 30 seconds. Then add tomato puree, and 1 ladle of base gravy, heat on a high heat until water has evaporated, then add the remainder of the base and cook through to a nice thickish consistency.
4. Turn down the heat to a simmer and add the chicken tikka. Simmer until piping hot, add coriander to garnish