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Editor's note
Quick technique combined with cream and sugar to achieve the tikka masala depth profile without complexity. The accessibility-focused approach resonates with home cooks, while the spice composition reflects restaurant-quality technique adaptable to professional settings.
My quick way of making a chicken curry with added cream and sugar for the chicken tikka masala flavour profile.
Ingredients:
- 4 tbsp ghee
- cinnamon stick, 3 cloves, 2 bayleaves, 2 cardamom pods
- 2 garlic and ginger blocks
- 200ml Passata
- 2 tsp onion powder
- handful of crispy fried onions
- 1 tsp turmeric
- 1 tsp cumin powder
- 1/2 tbsp coriander powder
- 1 tsp Kashmir chilli powder
- 1 tsp garam masala
- 500g chicken thighs
- 3/4 tsp salt (adjust as needed)
- 2 green chillies
- pinch of Kasuri methi
- pinch of fresh coriander
- 100ml single cream
- 1 tsp sugar (adjust)
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My new book will have recipes like this. From rice, to pasta, to curries, to air fry stuff and all that. And the best part, no fancy equipment, no fancy ingredients, no fancy technique, and no past experience required. The aim is to get you cooking way more at home by lowering the barrier to entry.
I’m putting together a waitlist for it, it’s in my bio. It will be a hardback, only available through my website.
