Gordon Ramsays Tikka Masala Food

GORDON RAMSAY'S TIKKA MASALA

Steps:

• Heat 2 tbsp oil in a large pan. Slice the onion and add to the pan. De-seed and chop the chilie, chop ginger and add to the pan. Crush the garlic and add to the pan; cook for 2-3 minutes.
• Add chili powder, turmeric, garam masala and sugar; cook for 1-2 minutes.
• Add tomato puree and tinned tomatoes; stir and cook for a few minutes.
• Transfer sauce to a food processor and blitz until smooth.
• Add 1 tbsp fresh oil into the pan in which you cooked the sauce and fry the chicken until lightly coloured. Pour the sauce back into the pan and add the curry leaves. Simmer for 10 minutes, or until chicken is cooked.
• Stir in the yogurt (I swirl mine through it, rather than mix it in completely)with half of the chopped coriander and serve, garnishing with the remaining coriander.

MUSHROOM TIKKA MASALA

Steps:

• Heat oil in a wok, and add the cumin seeds.
• When they begin to sizzle add the onion. Cook on medium heat till onion is brown. Then add the ginger garlic paste and stir for about 45 seconds. Pour in the tomato puree and sprinkle the coriander, cumin, turmeric and chili powders.
• Bring to a boil. Then reduce heat to a simmer, and let the gravy cook for about 12 minutes or till it thickens and oil floats on top. (Canned tomato puree will cook in lesser time). If the sauce gets too thick add ½ cup water whenever needed.
• While the sauce is cooking, work on the mushrooms. Wipe the mushrooms clean with a paper towel. If the mushrooms are large, cut them in half, if not leave them whole. Mix together the mushrooms, pepper, turmeric, chili powder, and yogurt and set side.
• Heat a large skillet and add oil. When the oil is hot, add the mushrooms/ pepper mix. Make sure you don't crowd the pan; do this in batches if needed. Cook the mushroom and peppers on medium heat, till they start to brown a little. Don't move the mushrooms around too much, they wont brown.
• When the tomato sauce is done, add the sautéed mushrooms and bell peppers to it. Also add kasoori methi(or celery leaves and fenugreek) and salt to taste. Cook on medium heat for about 3 minutes or till the peppers are cooked. Turn off heat and stir in heavy cream if using. Garnish with chopped cilantro.

CHICKEN TIKKA MASALA

Steps:

• cut the chicken breasts into pieces, mix together the marinade ingredients and coat the chicken, leave for as long as possible preferably overnight.
• Chop the onion and crush the garlic and ginger from the tikka masala ingredients. fry the onion over a medium heat until brown then add the garlic and ginger.
• fry for 30 seconds then add the rest of the spices from the tikka masala ingredients.
• stir in the tomato puree and fry for 1-2 minutes. add the marinated chicken to the pan, stir and cook for 10 -15 minutes with the lid on, over a medium heat.
• add the cream to the pan and gently stir for 5 minutes.
• serve the tikka masala with rice.