3 tbspbutter or ghee
1 largeonion, finely chopped
1 infresh ginger, finely grated
4 clovesgarlic, finely minced
1½ tspcumin seeds
1½ tspmustard seeds
½ tsppowdered fenugreek
½ tsppowdered paprika
4cardamom pods, lightly bashed
1 largepiece cinnamon
1 tbsptomato purée
1 tspsoft brown sugar
1 tbspmalt vinegar
680mlpassata or fine sieved tomatoes
100mlcrème fraîche or double cream
- fresh coriander leaves to serve
Heat 2 tbsp of the ghee or butter in a large shallow pan with a lid.
Cook the onions for 15 mins over a medium heat until starting to brown.
Add in half the ginger and garlic paste and cook until fragrant, about 2 mins.
Add the spices and remaining garlic and ginger paste, and cook for 2 mins.
Stir in the tomato purée, ground almonds, sugar and vinegar.
Cook for about 1 min.
Pour in the passata/tomatoes and the water.
Bring to a simmer, then cook on a very low heat, stirring occasionally, until you have a thick, fragrant sauce - up to 2 hours.
Can be kept chilled in the fridge for up to 48 hrs until ready to mix with the Tandoori Chicken Tikka.
To make Chicken Tikka Masala
Reheat the sauce gently over a medium-low flame
Add in the Tandoori Chicken Tikka
Stir in crème fraîche or double cream, garnish with chopped coriander leaf and serve hot with naan and Coconut Lemon Rice