Cookalong Live with Misty Ricardo | 6. Tikka Masala Curry
Fast forward to 6:35 for the proper start.
Cookalong Live with Misty Ricardo | 6. Tikka Masala Curry
Sunday 24th May 5pm (UK) 2020
Sometimes overlooked is the Tikka Masala curry, but despite being a mild curry it has tonnes of flavour and can be spiced up nicely. This is what's on the menu this time from my first book, Indian Restaurant Curry at Home Volume 1. The choice of main ingredient is up to you - feel free to use chicken, lamb, veg prawns etc. You can use raw chicken or pre-cooked, but lamb or beef must be pre-cooked beforehand. Tikka Masala doesn't always have to be a mild curry!
My Gourmand award-winning first book, INDIAN RESTAURANT CURRY AT HOME VOLUME 1, available at Amazon in paperback and kindle formats ( Also available from all other good book stores. Check out VOLUME 2 also! (
Here are the ingredients you'll be needing if cooking along. Please be careful with the salt - tandoori masala usually has salt in it.
• Oil or Ghee
• Cassia Bark or Cinnamon
• Ginger/Garlic Paste
• Mix Powder
• Garam Masala
• Tandoori Masala
• Chilli Powder (optional)
• Salt (use minimally as the tandoori masala powder usually has salt in it)
• Base Gravy, heated up
• Tomato Paste
• Red Food Colouring (optional)
• Your choice of main ingredient ... chicken tikka, chicken (raw or pre-cooked), pre-cooked lamb, veg, prawns etc.
• Fresh Lemon Juice
• Coconut Powder/Flour (it's ok to finely grind dessicated)
• Almond Powder/Ground Almonds
• Jaggery or Brown Sugar
• Single Cream
• Fresh Coriander Leaves, finely chopped
• Butter Ghee (optional)
• Flaked Almonds (optional)
Related Videos...
Base Gravy
Mix Powder
Pre-Cooked Chicken
Chicken Tikka (marinade and cook)
Pre-Cooked Lamb
The Books...
Volume 1 at Amazon UK:
Volume 2 at Amazon UK:
Both books also available at mistyricardo.com and all good retailers.
For orders outside UK, use bookdepository.com for free worldwide shipping.
Preview Video Volume 1:
Preview Video Volume 2:
Misty Ricardo's Curry Kitchen...
Author Website:
Facebook: facebook.com/MistyRicardosCurryKitchen
YouTube: youtube.com/c/mistyricardo
Instagram: instagram.com/mistyricardo
Twitter: twitter.com/mistyricardo
Indian Spicy Meatballs Curry Recipe - Keema Kofta Masala
Indian Spicy Meatballs Curry Recipe - Keema Kofta Masala
Another curry from the how to cook great food stable of video recipes. We are crazy about curries, masala, rice, spices & all things tasty from around the world. It could be from India, Thailand, Pakistan, Jamaica, Bengal, Sri Lanka we don't mind as long as it is tasty. Indian recipes, Pakistani food, Bengali curry, Jamaican curried, Sri Lankan hot pot we just love them them all. Chicken curry, lamb curry, beef curry, pork curry, veggie curry, fish curry, prawn curry, shrimp curry, vegan curry, mild curry, extra hot curry, i think you get the picture, we love curry. Aloo: potato. Aloo papri chat: crisp poori stuffed with chickpeas and potatoes and served with a sour sauce with spicy yoghurt. Bhajia (or Bhaji): deep-fried snacks of vegetables in a spicy batter; usually onions and potatoes served with spicy flavored chutney. Bharta: a dish cooked and puréed. Bhatura: round, lightly leavened and deep fried bread. Bhel poori: crisp poori piled with puffed rice, potatoes, onions, sev (vermicelli) and with fresh coriander; usually served with tamarind sauce and chutneys; not to be confused with poori (bread). Bhindi: okra, ladyfingers. Bhuna gosht: dry, spicy lamb dish. Biranj: rice. Biryani: Moghul dish of seafood, meat or chicken marinated in lemon juice, yoghurt, onions, garlic and ginger and stewed with saffron rice. Channa: chickpeas. Chapati: unleavened, thin, round bread made from whole-meal flour and in central India often used instead of rice. Dal (Dahl): lentils. Garam masala: best known of the ground, aromatic Indian spice mixtures, containing no turmeric. Ghee: clarified butter, regarded in India as the purest food because it comes from the sacred cow, giving a rich, buttery taste. Gosht: lamb. Kachori: pastry stuffed with spiced mung beans, served with tamarind chutney. Kofta: balls or dumplings of ground or mashed meat or vegetables, grilled or fried and often stuffed with spices or diced nuts. Korma: powder or aromatic spice, with white pepper instead of chili powder and used in mild curries cooked with yoghurt. Kulfi: milk ice cream flavored with mango, pistachios or almonds. Masala (masaladar): with spices. Masala dosai: ground rice or semolina and lentil pancake filled with potatoes and onion, served with spicy coconut chutney. Mughlai: method of cooking using cream, yoghurt, almonds and pistachios. Meetha: dessert. Murgh: chicken. Naan: soft textured bead made from white flour leavened with natural yeast and baked by moistening one side and attaching it to the inside of a tandoor oven; may have poppy or sesame seeds or onion added. Palak paneer: cubes of cottage cheese simmered in a fresh spinach gravy, redolent of fenugreek and mild spices. Paper dosai: very thin pancakes with potato and onion, served with coconut chutney. Parathas: crisp, layered, buttery breads served plain or stuffed. Pilau (pillau, pulao): rice stir-fried in ghee then cooked in stock and served with fish, vegetables or meat. Pinhaan: amuse bouche. Poori: whole-wheat bread, like a chapati, fried, usually in ghee, and puffed into a ball; served with vegetarian foods, particularly dal (lentil), potato and bean dishes (cooked pooris can be stuffed with hot curried fillings as a quick snack). Poppadum: flat, dried wafers of lentil, rice or potato flour, deep fried and served as a snack; can be highly spiced. Potato poori: crisp poori piled with potatoes and onions, sweet and sour sauce, yoghurt and sev (vermicelli). Raita: yoghurt relish. Saag: spinach. Samosas: crisp, deep-fried triangular pastry stuffed with spiced vegetables like onions, or meat, served with chutney or yoghurt. Seekh kebab: skewered and grilled meat. Sev poori: crisp poori piled with potato and onions and sweet and sour sauce and with sev (vermicelli). Tamarind: tree producing flat, beanlike pods which have become essential in Indian cooking; often made into a chutney as a dip for deep-fried snacks and the juice is used extensively in South Indian cooking. Tandoor: barrel-shaped mud or clay oven used for roasting meats and baking bread (moistened and placed against the sides of the oven). Thali: complete meal on a tray with each curry, relish and dessert in separate bowls or katori, plus bread or rice. Tikka: small pieces of chicken or lamb served as an appetizer. Vindaloo: very hot dish seasoned with ground-roasted spices and chilies with vinegar and/or tamarind; a specialty of central and western coastal India with a strong flavor. - - - - - - -