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Ingredients
Serves 1
- 1 Piece tandoori chicken cooked
- 3 pieces of chicken tikka cooked
- 3 pieces lamb tikka cooked
- 1 Tandoori king prawn
- 1 skewer sheek kebab
- 1 Onion finely chopped
- 1 cup tandoori marinade
- Vegetable oil
- 1 tin chopped tomatoes
- 1 cup double cream
- 1 tablespoon crushed almonds
- 1 tablespoon chopped coriander leaves
- 2 cloves garlic crushed
- 1 inch ginger grated
- 1 lemon
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Method
| Cook the various meats as per their recipes (modify for quantities as needed). Meanwhile fry the onion in plenty of vegetable oil until translucent, add the garlic, ginger, marinade, cream and tomatoes and simmer gently for 20 minutes stirring occasionally. Place the cooked tandoori meats on a serving platter and pour over the massalla sauce, sprinle with ground almonds, coriander leaves and serve with lemon wedges. |
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© Gavin McArdell 1997-2012. All rights reserved.
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