750 g (1-1/2 lb) chicken tikka cooked as in the recipe for Tikka Tandoori given below USING…
9-12 tablespoons fresh lemon juice
275 ml (9 fl oz) Tandoori Marinade (1 quantity as given below) – keep 2 tablespoons for the sauce
Sauce
4 tablespoons concentrated butter or ghee
300 ml (1/2 pint) Curry Puree (see recipe below)
1 tablespoon Tandoori Paste (see below)
2 tablespoons Tandoori Marinade, save some before you marinate the chicken
2 teaspoons tomato puree
2 tomatoes, skinned and chopped
1 red bell pepper, pureed
1 tablespoon chopped fresh coriander
1 tablespoon ground almonds
2 tablespoons single (light) cream
White sugar
Salt
Garnish
Lemon slices and fresh coriander sprigs
Prepare and cook the tikkas as described in the following recipe, and, while they are cooking, make the sauce: Heat the butter or ghee in a large frying pan or wok. Stir-fry the curry puree for 5 minutes then add the Tandoori Paste and Marinade and stir-fry for 2 minutes. Add the tomato puree, tomatoes and pepper, bring to a simmer and add enough water to achieve a creamy textured sauce. Add the coriander, almonds, cream and sugar and salt to taste. When the tikkas are cooked, stir them into the sauce. Serve garnished with the lemon slices and fresh coriander sprigs.