Indian Made Easy - Amandip Uppal (2016)
Chapter 3. FISH, MEAT AND POULTRY
Squid with Shallots, Ginger and Chilli
A SEAFOOD LOVER’S ESSENTIAL, THE SPICED SQUID BURSTS WITH THE SUBTLE YET UNMISTAKABLE TASTE OF THE INDIAN TRINITY OF SHALLOTS, GINGER AND RED CHILLI, TRANSPORTING YOU TO THE BEACHES OF KERALA, WHERE INDIAN CIVILISATION BEGAN. AN IMPRESSIVE DISH, SERVE AS A STARTER, LIGHT LUNCH OR AT A DINNER PARTY.
SERVES 4 | PREPARATION TIME: 20 MINUTES | COOKING TIME: 15 MINUTES
FRESH
1kg fresh squid, dried well, scored and cut into thick strips, tentacles included
8-10 fresh curry leaves
3 shallots or 1 onion, thinly sliced
65g piece ginger, peeled and finely shredded
1 large red chilli, seeded (optional) and thinly sliced
2 tomatoes, finely chopped
juice of ½ lime or lemon
1 tablespoon finely chopped coriander
SPICES
1 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
PANTRY/LARDER
85g plain flour or 42g cornflour
½ teaspoon salt, or to taste
large pinch of cracked black pepper
150ml oil
1. In a large bowl, place the flour, salt, black pepper and all the spices. Mix well and add the squid pieces. Using clean dry hands, toss the squid gently in the flour mix, making sure each piece is evenly coated.
2. Heat 3 tablespoons of the oil in a large frying pan or wok over a low-medium heat. Add the curry leaves, followed by the shallots and fry for 2-3 minutes. Turn the heat up to medium, add the ginger and red chilli and stir-fry until crisp and golden brown. Remove from the pan with a slotted spoon and drain on paper towel.
3. Using the same pan or wok, heat the remaining oil over a low-medium heat. Add the squid in 2 batches and fry for about 3-5 minutes until crisp and cooked through. Remove the squid with a slotted spoon to drain.
4. Mix the squid together with the crispy shallot mix. Add the tomatoes and toss together gently. Finish off with a squeeze of lime or lemon and the coriander.
NOTE: Be careful not to overcook the squid.
Masala Roast Lamb
COOKING MEAT ON THE BONE DEFINITELY ADDS MORE FLAVOUR JUST LIKE IN THIS CLASSIC RECIPE, WHICH IS A PERFECT TWIST TO A TRADITIONAL FAMILY ROAST DINNER. ALTERNATIVELY, ENJOY THIS DISH WITH BUTTERED STEAMED VEGETABLES AND GREEN SALAD OR THINLY SLICED AND WRAPPED INSIDE NAAN BREAD.
SERVES 4-6 | PREPARATION TIME: 1½ HOURS
MARINATING TIME: 2-8 HOURS | COOKING TIME: 4 HOURS
FRESH
2-2.5kg leg of lamb or shoulder
500g (4-5) onions, finely chopped
3-4 green chillies
10 garlic cloves, finely chopped
4cm piece ginger, peeled and finely grated
500g Greek-style yoghurt, lightly whisked
SPICES
2 tablespoons ground cumin
3 tablespoons ground coriander
1 teaspoon garam masala
4 bay leaves
2 x 2.5cm pieces cassia or cinnamon sticks
13 green cardamom pods, slightly cracked
12 black peppercorns
8 cloves
PANTRY/LARDER
50g ground almonds
2 teaspoons salt, or to taste
4 tablespoons oil
OPTIONAL GARNISH
1 lemon, cut into wedges
1. Using a sharp knife, make deep insertions all over the lamb, then place it in the centre of a well greased roasting tray.
2. Blitz the onions, almonds, green chillies, garlic and ginger in a blender to a paste, adding a little water if necessary to make it smooth.
3. In a bowl, mix together the yoghurt, ground cumin, ground coriander, garam masala and salt, then add the onion paste and mix well.
4. Pour the marinade over the lamb and, using your hands, massage all over, making sure to push the marinade into the insertions and that the lamb is well covered. Cover with plastic wrap and refrigerate for 2-3 hours, or overnight.
5. Remove the lamb from the refrigerator and allow to come up to room temperature. Preheat the oven to 220°C/425°F/Gas 7.
6. Heat the oil in a frying pan over a medium heat. Add the bay leaves, cassia or cinnamon, cardamom, peppercorns and cloves and fry for 30 seconds, or until slightly changed in colour.
7. Pour the whole spices over the marinated meat, add a splash of water and cover tightly with foil.
8. Place the lamb in the hot oven. Cook the lamb for up to 3-4 hours, or until the meat falls away from the bone. Reduce the heat to 130°C/250°F/Gas 1 after the first 30 minutes and uncover after the first 2 hours.
9. Allow to rest for 15-20 minutes. Garnish with lemon wedges, if liked.
Mussels in Chilli, Ginger and Curry Leaf Broth
MAKE SURE YOU HAVE PLENTY OF CRUSTY BREAD TO HELP SOAK UP THE SPICY COCONUT AND GINGER BROTH, WHICH IS FULL OF FLAVOUR AND WORKS EXTREMELY WELL WITH MUSSELS.
SERVES 4 | PREPARATION TIME: 20 MINUTES | COOKING TIME: 5 MINUTES
FRESH
7 garlic cloves, thinly sliced
12 fresh curry leaves
60g piece ginger, peeled and cut into julienne
about 1kg large mussels, washed, debearded and cleaned
SPICES
2 whole dried chillies
1 teaspoon ground turmeric
3 teaspoons garam masala
PANTRY/LARDER
4 tablespoons oil
100ml vegetable stock
120ml light coconut milk
salt, to taste
GARNISH
1 lime, cut into wedges
1 tablespoon finely chopped coriander
SERVE
Mint Parantha
1. Heat the oil in a large heavy-based saucepan over a low-medium heat. Add the dried chillies, garlic and curry leaves and fry until lightly golden.
2. Turn the heat down, add the remaining spices and stir-fry for 30 seconds.
3. Next, add the ginger and fry for a further 1 minute. Add the mussels and toss around until well coated.
4. Add the stock, coconut milk and salt to taste, cover with a lid and simmer for 3-4 minutes, or until the mussels have opened. Discard any mussels that remain closed.
5. Garnish with lime wedges and coriander and serve with Mint Parantha.
Chicken Korma
CONSIDERED TO BE A GENTLE INTRODUCTION TO INDIAN CUISINE FOR WESTERNERS, CHICKEN KORMA IS A MILD YET VERY FLAVOURSOME DISH. AS IT’S NOT SPICY, CONSIDER SERVING THIS TO CHILDREN. IT GOES WELL WITH AROMATIC RICE, SALAD AND NAAN BREAD.
SERVES 4-5 | PREPARATION TIME: 2 HOURS | MARINATING TIME: 2-8 HOURS
COOKING TIME: 30-60 MINUTES
FRESH
800g chicken joints
150g natural yoghurt
4 garlic cloves, very finely chopped
1 tablespoon lemon juice
2 onions, roughly chopped
5cm piece ginger, peeled and roughly chopped
1-2 small green chillies, roughly chopped
SPICES
3 bay leaves
12 green cardamom pods, cracked
½ teaspoon ground turmeric
1½ teaspoons ground coriander
PANTRY/LARDER
90ml oil
2 tablespoons cashews and 1 tablespoon white poppy seeds, soaked together in 50ml hot water
1½ teaspoons salt, or to taste
3 tablespoons double cream
GARNISH
large pinch of ground cumin
1. Make slits in each chicken joint, place in a large bowl and add 4 tablespoons of the yoghurt, 2 teaspoons of the garlic, 1 tablespoon of the oil and the lemon juice. Mix thoroughly until well coated. Cover and chill for 2 hours, or overnight.
2. In a spice grinder or blender, blitz the soaked poppy seeds and cashews with their water, then mix with the remaining yoghurt.
3. Heat the remaining oil in a large heavy-based frying pan over a medium heat. Add the onions, remaining garlic, ginger and chillies and fry until soft and golden brown. Remove with a slotted spoon and blitz together to a smooth paste.
4. Pour the paste back into the same pan, add the bay leaves and cardamom and fry together over a low-medium heat for 2-3 minutes.
5. Add the turmeric, ground coriander and salt and stir-fry for 1 minute.
6. Next, add the poppy, cashew and yoghurt paste and continue stir-frying for a further 2 minutes.
7. Add the chicken joints, stir-fry for 5-6 minutes, adding a little hot water to loosen if needed, then add the cream, cover and cook for a further 15-20 minutes, or until the chicken is cooked through.
8. Garnish with a sprinkling of ground cumin.
Classic Lamb Curry
ANOTHER FAVOURITE DISH HAILING FROM NORTH INDIA, IT IS PERFECT FOR ANY OCCASION AND HITS THE RIGHT SPOT FOR ALL CURRY LOVERS. THIS DISH IS SIMPLE, YET RICH IN FLAVOUR AND LIKE MOST CURRIES, TASTES EVEN BETTER THE NEXT DAY.
SERVES 4 | PREPARATION TIME: 30 MINUTES | COOKING TIME: 45 MINUTES
FRESH
3 onions, finely chopped
2 small green chillies
4cm piece ginger, peeled and finely grated
8 garlic cloves, finely chopped
1kg leg of lamb, chopped into 2.5cm cubes
2 tablespoons Greek-style yoghurt, whisked with 200ml water
3 tablespoons finely chopped coriander
SPICES
1 tablespoon garam masala
1½ teaspoons ground cumin, plus a large pinch for sprinkling
1½ teaspoons ground coriander
½ teaspoon chilli powder
1 tablespoon ground turmeric
PANTRY/LARDER
3 tablespoons oil
½ x 250g tin chopped tomatoes
2 teaspoons salt, or to taste
1. In a blender or using a mortar and pestle, grind the onions, green chillies, ginger, garlic, oil and tinned tomatoes into a smooth paste.
2. Mix the paste together with the garam masala, cumin, ground coriander, chilli powder, turmeric and salt. Place the lamb in a large bowl and cover in the paste, making sure all the pieces of lamb are well coated.
3. Put the lamb into a heavy-based saucepan over a low heat, cover and cook for 35-40 minutes, stirring frequently until the meat is tender and the oil has separated.
4. Add the yoghurt, then cover and cook for a further 5 minutes, stirring constantly over a low-medium heat.
5. Remove from the heat then sprinkle with the chopped coriander and a large pinch of ground cumin and serve.
Lemon and Saffron Pot Roast Chicken
A DELICIOUS, LAID-BACK KIND OF DISH BEST ENJOYED WITH FRIENDS AT LUNCH. SERVE WITH STEAMED GREEN BEANS IN TOMATO AND MUSTARD DRESSING, SIMPLE SALAD LEAVES AND STEAMED POTATOES.
SERVES 3-4 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 1½ HOURS
FRESH
2 tablespoons grated ginger
3 garlic cloves, finely chopped
grated zest and juice of 2 lemons
1.5kg whole chicken
2 tablespoons crème fraîche
SPICES
1 tablespoon ground cumin
2 tablespoons ground coriander
5-6 saffron threads, soaked in 1 teaspoon milk
BOUQUET GARNI
1 large cinnamon stick
2 bay leaves
3 star anise
4 cardamom pods
PANTRY/LARDER
2-3 tablespoons vegetable oil
2 teaspoons salt, or to taste
1. Preheat the oven to 170-190°C/325-375°F/Gas 3-5.
2. Place the ginger, garlic, ground cumin, ground coriander, lemon zest, lemon juice, soaked saffron threads and oil in a bowl and mix. Rub all over the whole chicken and place in a lidded ovenproof dish.
3. Add the bouquet garni spices and salt, then pour in enough water to come a third of the way up the chicken. Cover with the lid.
4. Place in the oven and cook for 1 hour, then remove the lid and cook for a further 15-25 minutes, or until the chicken is cooked through.
5. Remove the chicken from the dish, then pour half of the cooking stock into a pan and stir in the crème fraîche. Place over a low heat and simmer for about 10-15 minutes, or until the sauce has reduced by half and slightly thickened.
6. Cut the chicken into serving pieces and pour over the sauce.
NOTE: The spices can be added straight into the dish instead of making a bouquet garni.
Baked Salmon with Crème Fraîche and Coconut
A RECIPE KINDLY SHARED BY AN UNCONVENTIONAL COOK, JEEVA JEYASEELAN. THIS IS A SIMPLE PREPARATION THAT IS PACKED FULL OF FLAVOUR, BUT STILL DELICATE. THE CRèME FRAîCHE, LIME JUICE AND COCONUT ALL TOGETHER FORM A DELICIOUS AND LIGHT SAUCE, AND WILL WORK WELL WITH ANY FISH, EITHER FILLETS OR AS WHOLE FISH FOR MORE PEOPLE.
SERVES 2 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 15 MINUTES
FRESH
1 quantity Spiced Coconut and Crème Fraîche Marinade
2 salmon fillets
¼ wedge of lime
PANTRY/LARDER
2 large sheets (A4-sized) of baking paper
1. Preheat the oven to 180°C/350°F/Gas 4.
2. Rub the marinade equally into the 2 pieces of salmon.
3. Place one salmon fillet on each baking paper square, then squeeze lime juice over each fish and finish off by sprinkling 2-3 teaspoons water over each fillet.
4. Bring up the sides of the paper and pinch together, then seal the edges tightly to form a loose parcel.
5. Place both salmon parcels on a baking tray and cook in the oven for 12-15 minutes depending on the thickness of your fillet.
NOTE: Open the parcels very carefully as the steam that will escape will be very hot.
Any leftovers can be made into mouth-watering fishcakes.
Lamb Kofta and Saffron Crème Fraîche
THIS IS A TRADITIONAL NORTH INDIAN DISH, USUALLY MADE WITH LAMB, BUT YOU CAN ALSO CONSIDER USING BEEF, WHICH IS EQUALLY NICE. PREPARE THE MEATBALLS AND THE SAUCE SEPARATELY THE NIGHT BEFORE. THE NEXT DAY, COMBINE AND FINISH OFF COOKING ACCORDING TO THE RECIPE. THIS DISH CAN BE EATEN AS IT IS, HOWEVER, THE DELICIOUS SAFFRON-INFUSED CRèME FRAîCHE GIVES THIS DISH A LUXURIOUS FINISH.
SERVES 4 | PREPARATION TIME: 2 HOURS
CHILLING TIME: 1-8 HOURS | COOKING TIME: ABOUT 1½ HOURS
FRESH
450g lamb mince
2 onions, grated and squeezed dry using a cloth or placed in a sieve, then as much liquid pressed out as possible with the back of a spoon
8 garlic cloves, very finely chopped
3 tablespoons grated ginger
4 small green chillies
4 tablespoons finely chopped coriander
SPICES
2 teaspoons cumin seeds
4 black cardamom pods, cracked
2 bay leaves
2.5cm piece cassia or cinnamon stick
1 tablespoon garam masala
1 teaspoon ground turmeric
large pinch of nutmeg
PANTRY/LARDER
2 teaspoons salt, or to taste
4 tablespoons oil
2 tablespoons tomato paste (concentrated purée) dissolved in 250ml hot water or meat stock
GARNISH
soak a tiny pinch of saffron threads in 1 tablespoon hot water, mix together with 1-2 tablespoons crème fraîche and 1 tablespoon lemon juice
1. Add the following to a large blender: lamb mince, half the onions, half the garlic, half the ginger, half the chillies, half the chopped coriander and 1 teaspoon salt and blitz together until completely smooth. You may need to stop the blender, remove the lid and move the mixture around with a spatula.
2. Put the mixture in a large bowl and, using damp hands, roll a small portion of mixture into a smooth ball. Place the balls onto a lightly oiled tray, cover with plastic wrap and refrigerate for 1-2 hours, or preferably overnight.
3. Heat the oil in a heavy-based frying pan over low-medium heat. Add the cumin, cardamom, bay leaves and cassia or cinnamon stick and fry for 20 seconds.
4. Next, reduce the heat slightly and add the remaining onions, garlic, ginger and chillies and fry for 5 minutes, or until golden brown.
5. Add the garam masala, turmeric, nutmeg and remaining salt and keep stirring and frying for 30 seconds.
6. Pour in the tomato purée and water mix, bring to a gentle simmer, then gently slip in the meatballs and continue cooking, uncovered, for a further 30-35 minutes, or until the meatballs are cooked and the sauce is thick. Drizzle with the crème fraîche garnish.
Fish in Tamarind Sauce
THE TAMARIND IN THIS GRAVY-BASED DISH GIVES IT A LOVELY TANGY FLAVOUR THAT GOES REALLY WELL WITH SIMPLE, PLAIN BOILED RICE, RAW SHREDDED VEGETABLE SALADS OR STEAMED GREENS.
SERVES 4-5 | PREPARATION TIME: 30 MINUTES
MARINATING TIME: 1 HOUR | COOKING TIME: 40 MINUTES
FRESH
5 x 2.5cm thick pieces of fish, such as halibut, cod or haddock
1 quantity Coconut and Tamarind with Red Chilli and Ground Spices Marinade
8-10 fresh curry leaves
2 green chillies, slit lengthways down the middle
2 onions, roughly chopped
3 garlic cloves and 1cm piece ginger, mashed into a paste
1 large tomato, finely chopped
SPICES
1½ teaspoons black mustard seeds
½ teaspoon ground cumin
PANTRY/LARDER
3 tablespoons oil
salt and black pepper, to taste
240ml tinned coconut milk
1. Put the pieces of fish in a large, flat dish and mix in the marinade, making sure all the pieces are well coated. Cover and marinate for 1 hour.
2. Heat the oil in a deep frying pan over a medium heat until hot. Add the curry leaves, black mustard seeds and green chillies and fry until the spluttering stops.
3. Now add the onions and garlic-ginger paste and fry over a low heat until the paste begins to brown very slightly, about 6-8 minutes.
4. Add the chopped tomato and fry, stirring frequently, over a low heat for 3-4 minutes, or until the onion base starts to release its oil and turns a rich golden brown.
5. Strain the fish, then add the fish marinade to the pan and stir. Gently bring to the boil over a medium heat and add pepper and the cumin and coconut milk. Turn down the heat slightly and simmer until the oil begins to appear on top of the gravy. Add the fish now and cook for 12-15 minutes, or until the fish flakes easily with a fork. If stirring, do so very gently to avoid breaking the fish.
NOTE: If the fish has been cut into cubes then cook in the sauce for 5-6 minutes until the fish flakes easily with a fork.
Beef and Potato Curry
A SLOW-SIMMERED CURRY WITH AN INTERESTING COMBINATION OF SPICES IS JUST THE THING TO WARM YOU UP ON A WINTRY DAY. SERVE WITH WARMED NAAN BREAD AND SPINACH AND MINT YOGHURT. THIS DISH IS PERFECT FOR MEAT LOVERS AND CAN BE ENJOYED DURING A CASUAL DINNER PARTY OR A FAMILY MEAL.
SERVES 4 | PREPARATION TIME: 35 MINUTES | COOKING TIME: 2 HOURS 10 MINUTES
FRESH
3 onions, finely chopped
8 small green chillies, finely chopped
2.5cm piece ginger, peeled and finely shredded
4 garlic cloves, very finely chopped
1kg casserole steak or stewing beef, diced into 2.5cm cubes
1 potato, peeled and chopped into large cubes
SPICES
1½ tablespoons garam masala
1 tablespoon ground turmeric
4 cloves
2 bay leaves
4 green cardamom pods, slightly cracked
5cm piece cassia or cinnamon stick or
1 teaspoon ground cinnamon
1 teaspoon fennel seeds
PANTRY/LARDER
400ml tin coconut milk
25g ground almonds
1 tablespoon tomato paste (concentrated purée)
3 tablespoons ghee or oil
2 teaspoons salt, or to taste
1. Mix together the coconut milk, ground almonds and tomato purée to form a paste. Set aside.
2. In a mini blender or using a mortar and pestle, grind the onions, green chillies, garam masala, turmeric, ginger and garlic to a smooth paste.
3. Heat the ghee or oil in a large heavy-based saucepan over a medium heat. Add the cloves, bay leaves, cardamom, cassia or cinnamon stick and fennel seeds and fry for 1 minute.
4. When they begin to crackle add the onion paste and cook over a low heat for 3-4 minutes, or until the oil separates and the paste turns golden brown.
5. Stir in the meat, turn up the heat slightly and continue cooking, stirring occasionally for 10-12 minutes, or until the liquid has evaporated and the meat starts to brown.
6. Next, stir in the coconut paste and salt, then stir well until the meat is coated. Cook for 4-5 minutes, stirring occasionally. Cover with a lid and simmer for 1 hour 15-20 minutes.
7. Add the potato, cover and continue simmering for 30 minutes, or until the meat is tender and the potato is cooked through.
8. Remove from the heat, keep covered with the lid and allow the meat to rest for 15-20 minutes before serving.
Prawn Curry
DELIGHTFUL, WITH A KICK, THIS SOUTH INDIAN PRAWN LOVER’S FAVOURITE DISH IS IDEAL FOR COLD WINTER EVENINGS OR LIGHT SUMMER SUPPERS.
SERVES 4 | PREPARATION TIME: 20 MINUTES | COOKING TIME: 15 MINUTES
FRESH
450g raw prawns
juice of 1 lime
7-8 fresh curry leaves
½ onion, finely chopped
3 garlic cloves, finely crushed
2 teaspoons grated ginger
juice of ½ lemon
SPICES
5cm piece cinnamon stick
½ teaspoon fenugreek seeds
½ teaspoon ground turmeric
1 teaspoon chilli powder
PANTRY/LARDER
3 tablespoons oil
55g creamed coconut
1 teaspoon salt, or to taste
1. Peel and devein the prawns. Put them into a bowl, add the lime juice and leave to stand for 5 minutes. Wash the prawns under cold water and pat dry with paper towel.
2. Heat the oil in a medium saucepan, then reduce the heat and add the cinnamon stick and curry leaves. Toss around for a few seconds, then add the fenugreek seeds and fry for a further 1 minute, or until the seeds are a rich dark brown.
3. Add the onion and fry over a medium heat until golden brown. Next, add the garlic and ginger and fry for a further 1 minute.
4. Turn the heat down, add the turmeric and fry for a further 1 minute. Next, add the creamed coconut, chilli powder, 125ml water and salt to taste. Bring slowly to the boil, then reduce the heat and simmer until the creamed coconut has dissolved.
5. Add the prawns, bring back to the boil, then reduce the heat and simmer for 5-7 minutes.
6. Finally, remove the pan from the heat, add the lemon juice and mix thoroughly.
NOTE: If using ready-cooked prawns, add them to the simmering sauce just prior to serving.
Butter Chicken
CREATED IN A POPULAR EATING JOINT IN THE BACK STREETS OF DELHI OVER 40 YEARS AGO, BUTTER CHICKEN NOW HAS AN ICONIC STATUS IN INDIA AS THE FAVOURITE NON-VEGETARIAN CHOICE. INDULGE YOURSELF IN THIS RICH AND FLAVOURSOME TREAT THAT GOES WELL WITH NAAN BREAD AS WELL AS AROMATIC RICE.
SERVES 4 | PREPARATION TIME: 30 MINUTES | COOKING TIME: 20 MINUTES
FRESH
2 onions, roughly chopped
4 garlic cloves, roughly chopped
5cm piece ginger, peeled and roughly chopped
410g Chicken Tikka
2 tablespoons double cream
SPICES
2 black cardamom pods, slightly cracked
4 green cardamom pods, slightly cracked
1 teaspoon ground turmeric
½-1 teaspoon chilli powder
1 teaspoon garam masala
PANTRY/LARDER
4 tablespoons oil
1 teaspoon salt, or to taste
2 tablespoons tomato passata (puréed tomatoes)
2 tablespoons coconut milk powder
1 tablespoon ground almonds
¼ teaspoon granulated sugar
1 teaspoon ghee
NOTE
Raw chicken thighs can also be used; cover and adjust the cooking time to 20 minutes.
1. Heat 2 tablespoons of the oil in a frying pan over a medium heat. Add the onions, garlic and ginger and fry for 3-4 minutes until caramelised and a rich golden brown. Remove from the heat, cool slightly, then blitz into a smooth paste in a blender.
2. Add the remaining oil to the same pan and heat over a medium heat. Add the black and green cardamom pods and gently fry for 30 seconds, then straight away add the onion paste.
3. Turn the heat down and add the turmeric, chilli powder, garam masala and salt and stir-fry for 1 minute, then remove from the heat.
4. Next, blitz together the passata, coconut milk powder, ground almonds, sugar and 4 tablespoons water in a blender. Pour into the pan and stir. Return the pan to a low heat and cook for 3-5 minutes. Add the cooked Chicken Tikka pieces and cook through gently for 3-4 minutes. Add the double cream and cook for a further 2 minutes.
5. Finish off with a drizzle of ghee and serve with rice.