Chicken Tikka Masala

Serve 4 -once again -I double or triple this every time

1 lb Chicken Tikka (see separate recipe)
1/2" root ginger, peled & chopped
1 t salt or to taste
4 T unsalted butter
1 small onion, finely chopped
1/4 t turmeric
1/2 t ground cumin
1/2 t ground coriander
1/2 t garam masala
1/4-1/2 t chili powder
1/2 c reserved cooking liquid from the Chicken Tikka (if necessary, add warm
water to make up 1/2 a cup)
1 1/4 c whipping cream (she calls for double-cream, as found in the U.K.)
2 heaped T ground almonds

1) Mix together the ginger, garlic and 1/2 t salt in a mortar & pestle .
Crush to a pulp.

2) Melt the butter gently and saute the onions for 2-3 minutes.

3) Add the ginger/garlic paste and cook for 1 minute

4) Add the cooking liquid from the Chicken Tikka and stir gently.

5) Gradually add the cream & stir.

6)Add the remaining salt if needed and simmer for 5 minutes. Add the chicken,
cover and cook on low for 10 minutes.

7) Stir in the ground almonds and simmer for another 5 minutes.

8) ENJOY!!!

I serve this with a Pilau Rice. You can freeze this and defrost it before
reheating. Reheat gently in a covered pan.

I often make a big recipe of Chicken Tikka and freeze that. Any cooking liquid
can be frozen in 1/2 c portions or in equal lesser amounts depending on how
much you have to freeze. If you only have half of a cup don't bother splitting
it into smaller amounts. I defrost what I need and then make the Chicken Tikka
Masala fresh using the pre-cooked Chicken Tikka. (Hope I haven't confused
you.) I usually do a Big Indian Dinner Party once a year for different friends
where I pre-cook and freeze certain dishes and make more fragile ones on the
day. People always love the Chicken Tikka Masala even if they've never had it
before. I hope that you like it too. As always, I'm happy to ask any questions.