Like food? I try and have some everyday.

Just a quick post to let anyone that reads this know about a great curry recipe i came across. I found it at Curry Frenzy. The Tikka recipe alone is worth it's weight in chicken!

Anyways, it's called a Chicken Tikka Bhuna (hit the link for the website & recipe). I'd say it was medium hot but depends how sensitive your taste buds are.

I've listed the ingredients & method below including links to the Curry Frenzy site where you can buy all the ingredients. I managed to get all the ingredients from my local Supermarket though.

Although it's a great dish, it is quite oily. After cooking you can skim the oil off while it's in the pot before you serve it up. You can keep this in a sealed tub in the fridge and use it the next time you make a curry.

To make the Chicken Tikka, hit the link in the first line of the ingredients list. When making the Chicken Tikka i marinaded the chicken for 48 hours, which was brilliant but I'd recommend going the full 60 hour marinade for maximum taste!

The chicken tikka is great on it's own with some salad and a wedge of lemon if you don't fancy cooking up some Bhuna.

Ingredients (serves 4):

• 800g Cooked Chicken Tikka
• 1 Cup/300ml Water or Chicken Stock
• 2 Small white onions finely chopped
• 2 Teaspoons Ginger Puree
• 2 Teaspoons Garlic Puree
• 200g Groundnut Oil
• 1 Teaspoon Turmeric Powder
• 4 Teaspoons Mild Curry Powder
• 1 Teaspoon Chilli Powder
• 2 Teaspoons Garam Masala Powder
• 1 Teaspoon whole Toasting Seeds
• 100ml Natural Yogurt
• 4 Tablespoons Tomato Puree
• 100ml Pureed Onion
• 1 Small onion, 2 Deseeded Tomatoes, chopped into a very fine dice to garnish

To make the Onion Puree, bring a small pan of water to the boil and add some chopped onions. Boil until soft, drain and puree with a hand blender or in a food processor. Freeze any extra you make for next time.

Heat a large saucepan on a high heat. Once it is hot add the whole seeds and toast them until they sizzle and crackle. Now add the oil and then add the chopped onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour.

Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.

Now add your 800g Cooked Chicken Tikka stir in well.

Mix the Yogurt, Tomato Puree, Onion Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 10 Minutes. Stir occasionally.

Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the 1 Small onion, 2 Deseeded Tomatoes, chopped into a very fine dice and serve.

Enjoy!