You’ll need: 500g diced chicken, 400ml passata, 50ml cream (dairy or non dairy), 30g butter (optional)
Useful tips: Stir frequently and add water if sauce thickens too quickly. Allow to cool for a few minutes before adding cream and butter to avoid splitting.
Alternative uses: This paste makes an incredible marinade for BBQ’s or slow roasts - simply mix paste with 1 tbsp yogurt and 1 tsp tomato puree and marinade for 4-24 hours before cooking.
There are a number of theories surrounding the origins of this dish, the most widely believed is that this British dish was created in Scotland in the 1970’s by a Bangladeshi chef who added a creamy tomato sauce to spiced marinaded chicken after a customer complained the dish to be too dry. Whatever it’s history, this distinct and blatant fusion of British and Indian tastes makes it the most popular curry dish in the UK.
The origins of tikka date back 5000 years to the Mughal Dynasty. This popular tandoori meat was later adapted to the Murgh Makhani by Kundan Lal in Delhi, Northern India which bears an uncanny resemble to the nations favourite curry.
This paste is blended with warming spices such as cardamon, fennel, mace and cinnamon with caramelised onions, garlic and ginger to create an indulgent curry that will be a hit with all the family.