Takeout from my kitchen during the Covid-19 lockdown.

4 Stages – marinate, saute the marinade, make the creamy Tikka Masala, poach the Prawn/ Chicken/Mushroom/Paneer/Vegetables in the tikka paste.

Stage 1 – Marinate the subject of your dish for at least 15 minutes in a smooth paste of yoghurt, roasted gram flour, ginger garlic paste, garam masala powder, chilli powder, turmeric powder, salt, squeezed lemon.

Stage 2 – In a little oil and butter saute the marinated item of choice till well fried and red. Time varies between Prawn, Chicken, Paneer and Mushroom. In general you want to get it red and ready to eat at this stage.

Stage 3 – Fry cumin seeds and a bay leaf in a little oil. Add sliced onions and saute till translucent. Add ginger garlic paste and saute for a minute. Add green chilly, red chilli powder, turmeric powder. Add diced tomatoes and saute for a few minutes. Add cashew or cream or yoghurt and a little water and checknfor salt and cook covered on high for 10 minutes. Once the water has dried, take the mix out on a plate to cool it. Run in a blender to get a smooth paste.

Stage 4 – Heat oil and add the paste and saute for a few min. Put water in the blender jar and shake to get the rest of the paste and add it to the pot and mix. Saute till oil leaves the sides and then add the sauteed marinade from step 2 and coriander leaves and poach for at least 3 to 4 minutes.

Tips and Tricks

• Can do the first three stages ahead of time.
• Can make the tikka masala paste and refrigerate for use later.
• Dont put too much curd if you are using it to make it creamy. Prefere cashew or fresh cream instead.
• In case of mushroom put very little salt in the marinade
• In case of prawns use shelled and deveined prawns. With tail on will work.

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