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Sumit Malik's Chicken Tikka Masala
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To make ginger, garlic or chilli purées, liquidise 50g of each with 1-2 tbsp water. For onion purée, you don't need to add water, just purée roughly chopped onion. Puréeing these ingredients ensures the sauce is very smooth. You can keep the purées in the fridge, covered, for 2-3 days.
This recipe was first published in October 2003.