all right i'm gonna make a chicken tikka masala so two tablespoons of oil half a chef's spoon gonna heat up i'm gonna add two tablespoons of tomato puree and we're going to cut that out once that's done we're going to add some nutty leaves one teaspoon then we're going to add about 300 ml which is about two layers of base gravy okay that's cooked up so let's have the base gravy mix of it if you find it too thick then just add water that down now we're going to add once that's cooked down coconut flour make sure it's coconut flour and not coconut flakes or desiccated coconut it's far too thick for a masala and it takes longer to cook it down make sure you get the bits off the side because that's where the flavor is so two eight tablespoons of coconut powder one heat almond powder a one tablespoon of caster just bring all that together you'll make a paste just like that just add a bit of water to that quite thick and what we're going to do is add the tikka masala sauce which i created earlier on about two tablespoons so about half a chef's spoon and that's where it gets its red colour in front bring that up to full heat a little little extra i found out two tablespoons of chicken stock and then what we'll do is add the chicken tikka pieces about six to eight pieces now this was actually britain's favorite dish up until last year which has now been overtaken by joe frazee because people's tastes are changing and the wanting more hotter fold just add a bit of water to that because the more water that you put in the better it will have of reducing that coconut down to a more finer consistency just bring that together and my base gravy was quite sick so i don't need to add water to it but make sure you bring everything off the sides another tip don't add elm lee single cream to a curry because it has it has the ability to tint the curry so what you want is just a uht single cream it's got a good life span on it as well and you add that towards the end of the the end of the cooking process so as you can see now i'm starting to get a thicker sauce if you want it thinner just add water just until you get the right consistency all right i like my curry's quite first thick all i'm just gonna add the cream now not too much just a splash that's it and then bring that together now if you want a silky texture and even more glossy then just add a small knob of butter at the end and also when you put it in the actual final dish just add a little swirl of cream and just a little touch of coriander on top and just a little sprinkle of tandoori masala as well that's it thanks for watching