Snack Time

[Geezah]

Chicken Tikka Masala Naan wrap.

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[goncalo]

That looks great, even if I couldn't think of having a naan filled with that much sauce.
Can you tell us more how you did? did you make the naan wrap yourself?

[Geezah]

The CTM comes from Stephen Lindsay from another forum.

Authentic BIR Chicken Tikka Masala

Tikka (Blades recipe)
1 hpd tbl Pataks tandoori curry paste (the KEY ingredient as it includes lots of tamarind)
1 tsp mint sauce
1 hpd tsp garlic paste
1 tsp ginger paste
2+2 tbl lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 dsp spice mixture (equal parts ground coriander, turmeric, garamasala, curry powder). I use this same mix for my curries.
1/4 tsp orange food colouring (much nicer than red)
1 lvl tsp methi
1 lvl tsp salt
2 tbl veg oil
3 tbl water

Cut 4 chicken breasts into desired sized chunks and cover with marinade and refrigerate for 24 hours.

Next; after marinating, pre heat oven to highest heat and skewer the chicken onto skewers and place on a baking tray at the top of the a pre-heated oven. Cook for about 10 minutes or more, making sure the chicken is cooked thoroughly (break the biggest bit in half to see if it is white all the way through.)


The base sauce

2 heaped tablespoons of ghee or oil of your choice (I use vegetable oil).

1 KG of onions of your choice

75g of fresh garlic

75g of fresh ginger

1 tin of tomatoes (pureed)

2 level teaspoons of turmeric

2 level teaspoons of paprika

1 level teaspoon of coriander

1 level teaspoon of cumin

1 teaspoon of tomato puree

1 level teaspoon of salt

2 pints of water (1.4 litres)

Method

Roughly chop the onions and add to a large pan. Liquidise the ginger and garlic in a blender with a little water and add to the onions with the remainder of the water. Bring to the boil with lid off (important, to prevent the stewed onion taste) and simmer for 45 minutes (lid off) or until the onions are extremely soft.

Leave to cool ten liquidise very thoroughly.


Next; mix the 4 spices with a little water to make a paste.

Put ghee or oil in a pan on a medium heat, add the spice paste and cook for 30 seconds, no longer or they will easily burn!

Now add the tin of liquidised tomatoes, tomato puree and the salt to the spices in the pan and cook for a further 5 minutes.

Add this to the onion garlic and ginger mixture, bring back to the boil and simmer for 20 minutes. Remember keep the pan lid off and stir to stop sticking to the bottom of the pan. Because the water content will be reduced, you can add water after the 20 minute simmering period. This can now e frozen in 1 pint batches for future use

Tadah , one perfect base sauce!


Tikka Masala sauce

2 tablespoons of butter ghee or oil of your choice

1 pint of base sauce

Half of a 200g block of creamed coconut

2 tablespoons of ground almonds

1 tablespoon of clear honey

1 tablespoon of tomato ketchup

175ml of Heinz cream of tomato soup

1 level teaspoon of salt

1 level teaspoon of paprika

1 level teaspoon of chilli powder

1 level teaspoon garam masala

1/2 teaspoon of cumin

1/2 teaspoon of red powdered food colouring (optional but would recommend)

1 table spoon of dried fenugreek leaves

Method;


Heat the ghee or oil in a pan until very hot. Slowly add the base sauce, it will spatter at first so be careful.

Bring to boil and add the salt, paprika, chlli and food colouring, cooking for around 10 minutes until the sauce starts to thicken.

Add the remaining ingredients and simmer for 2 minutes, then add the pre-cooked chicken tikka pieces, simmer for a further 2 minutes and your done.

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[Geezah]

Naan's

[rshome123]

Tasty looking snack. Good idea for using left overs.

[Willyeckerslike]

That looks really nice, I love naan used as a wrap.

That tikka recipe is (I think) the "famous" blades one. I use it mostly as it's so easy, tasty and you can get away with a few hours marinade.