C50 Chicken Lazeez

This has been inspired by a traditional internet video/recipe by Sanjeev Kapoor (not in English) but converted into a single portion BIR (British Indian Restaurant) style with some consequent ingredient changes. Lazeez appears to mean "exquisite pleasure, delightful especially to the taste". This is evidently an interpretation of Chicken Tikka Masala as served in a restaurant in India.


For 1 Continued...
15 gm onion (1) (prepared weight) ¼ tspn methi (see note 1)
15 gm green pepper (prepared weight) 1/8 tspn cardamom powder
20 gm fresh tomato (prepared weight) 300 ml c50 curry base sauce (see note 2)
2 tbspn oil 3 tbspn chopped tomato
50 gm onion (2) (prepared weight) 1 tbspn tomato purée
¼ tspn cumin seeds 1 portion c41 pre-cooked chicken tikka
¼ tspn ginger (grated) ¼ tspn salt
¼ tspn garlic (crushed) 2 tbspn milk powder (see note 3)
½ tspn ground coriander 2 or 3 tbspn single cream
¼ tspn chilli powder 1 tspn runny honey
¼ tspn turmeric  


Cooking - about 8½ min

  1. Heat 2 tbspn of oil in a suitable pan and fry the onion and cumin seeds, stirring regularly, for 2 min.
  2. Add the ginger/garlic paste and cook, stirring, for about 30 seconds.
  3. Add the ground coriander, chilli powder, turmeric, methi and cardamom powder and cook, stirring, for 1 min, adding a little c50 base sauce if needed to prevent drying and burning.
  4. Add the chopped tomato, tomato purée and 40 ml of c50 base sauce and cook, stirring for 1 min, adding a little more c50 base sauce if needed to prevent drying.
  5. Add the c41 pre-cooked chicken tikka, milk powder, 80 ml of c50 base sauce and salt and cook, stirring regularly, for 3 min, adding c50 base sauce as necessary to maintain the desired sauce consistency.
  6. Reduce the heat and gradually stir in the cream and honey and heat through for 1 min.
  7. Stir in the set-aside onion/green pepper/tomato pieces and heat through.


  1. Serve with rice and garnish with a drizzle of cream and optionally with a little freshly chopped coriander.


(1) Methi is dried fenugreek leaves and can be purchased at many supermarkets or any Indian outlet.
(2) Dilute the c50 base sauce with 100 ml of water and heat before use. If the sauce has been frozen and defrosted it can be briefly blended to restore its colour and consistency. Other base sauces of choice can be used instead.
(3) Traditionally Khoya (difficult to obtain) would be used but milk powder is an acceptable substitute. Skimmed low fat milk powder from the local supermarket can be used.
I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.
The main ingredients
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The finished meal

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Milk Powder
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