Name: Tikka Bhuna Curry
Ingredients: 800 g stewing meat - bone in mutton is ideal, but pork or pork substitute with no changes. Beef works but needs an extra 30-60m to braise. Chicken can also work, just reduce the water amount and shorten the braise to 30m, 3-4cm cubes; 150 g plain yogurt (vanilla is also nice); 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 ground cumin; 4 g ground coriander; 2 g turmeric; 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

Tikka Bhuna Curry

By Greg · June 8, 2026

curry

braise

indian

Equipment

Large enameled Dutch oven
Mixing bowl
Wooden spoon
Chef's knife prep only
Cutting board prep only
Heat diffuser

Notes for next time

If using plain stewed tomatoes, add in 3 tej patta leaves during the braise step

Tikka Bhuna Curry

Equipment

Ingredients

Dish A

Dish B

Dish C

Dish D

Dish E *

Dish F

Dish G

In its bag

Marinade Bag

Steps

Notes for next time