Tikka Masala ("CTM")
a marinade of mustard oil with garam masala, chilli powder, paprika,
cumin, coriander, garlic, ginger, turmeric and yoghurt (about half as much
as the mustard oil).
chicken pieces (ideally) overnight in the 'fridge.
or roast the chicken till cooked through.
Masala, a little chilli powder, ginger and garlic, all minced up and whizzed,
then fried in ghee. Add tomato puree and a can of plum tomatoes (that have
been whizzed) and continue frying over a low heat. To be really "authentic"
add a pinch of red food colouring!
the chicken pieces and warm through.
over a low heat stir in the cream/creme fraise.
mustard oil in UK is sold "for external use only" as some authorities believe
there is a health risk. If not happy with this use another vegetable oil.
are for 2)
have not specified spice quantities. The amount to use depends upon the
freshness of the spice and personal preference. In general I believe cumin
and coriander can be added liberally without danger but cinnamon and cloves
need a little more reticence. Chillies of course also vary in strength
and note that removing the seeds reduces heat considerably. After preparing
chillies take care not to touch sensitive parts of the body.