Tikka Bhuna Curry | Greg Thomas

Ingredients

• 150 g plain yogurt
• 30 g ginger-garlic paste
• 4 g ground cumin
• 4 g ground coriander
• 2 g turmeric
• 6 g kashmiri chili powder
• 5 g salt
• 50 g ghee
• 7 Cardamom Pods, lightly cracked
• 20 g ginger-garlic paste
• 4 g kashmiri chili powder (or 60% cayenne and 40% paprika)
• 800 g warm-spiced tomato base, thawed
• 300 ml water
• 8 g garam masala
• 4 g kasuri methi
• 30 ml warm water
• 15 g cilantro, chopped