This is a curry house portion of the chicken tikka masala recipe that featured in my cookbook ‘The Curry Guy’.

From the mildest korma to the spiciest phaal, this is the base you need to make them just like you get at Indian restaurants. Fans of The Curry Guy love his recipes - because they *really* work, tasting just like your curryhouse favourites. The base sauce makes it possible for chefs to cook, plate and serve many different curries quickly and easily. Also, Punjabi garam masala has a more intense flavor than regular garam masala; livens up the dish quite a bit.By the way, if cooking a real balti with base sauceis of interest to you, you will f ind plenty of authentic balti recipes here.

Add the curry leaves and the onion and fry over a medium to medium–high heat for about 5 minutes until the onion is soft and translucent.As a way of getting enough content for the site, I convinced my wife and three kids that we should cook and eat nothing but Indian food for a whole year. I’ve tried at least three CTM recipes recently, none came close to a restaurant tasting version but this one is absolutely spot on. You’ll not only find the most popular authentic recipes but also British Indian classics such as chicken tikka masala and chicken Madras. Dan's first book, The Curry Guy (2017), was a bestseller; this is his fifth book following The Curry Guy Easy (2018), The Curry Guy Veggie (2019) and The Curry Guy Light (2020).