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  1. Heat the ghee/oil in a frying pan over medium high heat

  2. When visibly hot, add the garlic and ginger paste and stir well to cook out the rawness.

  3. Stir in the coconut flour, sugar, ground almonds, mixed powder, tandoori masala and paprika and again stir well.

  4. Pour in the tomato puree and bring to a simmer. Then add about a ladle of base curry sauce. You will need to top this up from time to time. If the curry is looking too dry, add more base sauce. If too saucy, cook it down.

  5. Bring this all to a bubbling simmer and then add the pre-cooked tandoori chicken. Stir well to coat the meat with the sauce. Remember to add more base if it is looking dry. Scrape around the edges of the pan as the base sauce caramelises to the side. This will add a delicious flavour to your chicken tikka masala.

  6. Now add the food colouring if using.

  7. Continue stirring to colour the sauce adding more of the heated curry sauce when required

  8. Simmer for about a minute and pour in the cream.

  9. Stir in the fresh coriander, season with salt to taste and finish with a squeeze of lemon the dried fenugreek and the garam masala.