Step-by-Step Instructions

1. 1.Heat Oil and Sauté Garlic

   Warm up 2-3 tablespoons of cooking oil in a pan over moderate heat. Add 1 teaspoon of garlic paste and cook for approximately 30 seconds to remove its rawness.

2. 2.Add Methi Leaves and Spices

   Add 1 teaspoon of dried methi leaves (kasoori methi) to the pan and cook for 10-15 seconds. Then, add 1 teaspoon of Kashmiri chilli powder, 0.5 teaspoon of chilli seeds, 0.5 teaspoon of black pepper, and 1 tablespoon of Al's mixed powder. Fry these spices for about 30 seconds on moderate heat, stirring constantly to bring out their flavors and prevent burning.

3. 3.Incorporate Tomato Puree and Base Gravy

   Pour in 3 tablespoons of diluted tomato puree and cook until the oil begins to separate from the mixture. Gradually add 1-2 ladles of base gravy to loosen the consistency. Continue to add more base gravy in stages (totaling about 250-300ml), cooking it out nicely and scraping any caramelized gravy from the sides of the pan until you reach a desired thick consistency.

4. 4.Add Chicken Tikka and Naga Paste

   Add approximately 250g of pre-cooked chicken tikka to the curry and warm it through for 2-3 minutes. If desired, add 0.5 teaspoon of Naga paste for an extra gunpowder kick. Stir well to combine.

5. 5.Season and Finish

   Add 0.5 teaspoon of salt and 1 teaspoon of sugar to the curry. Stir thoroughly to dissolve the sugar and balance the flavors. Squeeze a little fresh lemon juice into the curry for a zesty finish.

6. 6.Plate and Garnish

   Transfer the hot Gunpowder Madras to a serving bowl. Garnish generously with fresh chopped coriander and a few twisted lemon slices for presentation and an added fresh aroma.