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Makhni Tikka Masala, Kebab dip Recipe

This Masala is rich and ideal to go with Tandoori Chicken. This is similar to the Red Tikka Masala with the exception of add Dahi yogurt, Butter and Almonds.

Ingredients

1. Onions: ½ Cup
2. Garlic: 4 Cloves
3. Fresh Ginger: 1 Inch

4. Cooking oil: 2 Tablespoon

5. Cayenne Pepper: 1 teaspoon
6. Salt: 1-½ teaspoon

7. Cumin Powder: ½ Tablespoon
8. Cardamom powder: ½ teaspoon
9. Cinnamon powder: ¼ teaspoon
10. Nutmeg: 1/8 teaspoon
11. Turmeric powder: 1/4 teaspoon

12. Almonds: ¼ cup

13. Dahi (Whole-milk yogurt): ¼ cup

14. Sweet cream butter: ¼ pound
15. Tomato puree: 1 Cup

16. Degi Mirch (Paprika): 2 teaspoon
17. Sugar (Optional): ¼ teaspoon
18. Heavy whipping cream: ½ cup

Method

Step 1: Peel chop onions, garlic and ginger. Grind together in to a paste.

Step 2: Put Cooking oil in a pan and start to heat. Add paste from step 1, salt and Cayenne powder. Sauté till almost all the moisture is gone. The mixture will may start to turn green due to enzymes present.

Step 3: Add, cumin, cardamom, cinnamon, nutmeg, and turmeric powder. Mix well. Do not fry this mixture fro more than 30 second to prevent the spices from burning.

Step 4: Add Dahi yogurt 2 Tablespoons at a time as it get almost all consumed.

Step 5: Grind the almonds and add to the mixture and mix well. Add butter. Stir and fry about two minutes. Add tomato puree. Bring to a boil. Turn down heat and simmer about 10 minutes.

Step 6: Add Degi Mirch. Stir in heavy cream two table spoon at a time. At this time, stir in sugar, if you want to give it a little sweeter accent. Taste and adjust spices as necessary. Simmer on medium heat till you have a nice consistency of a pour-able ketchup.

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