Chicken Tikka Masala
recipe for Chicken Tikka Masala comes from India and was commissioned
to compliment the earlier published article entitled Indian
Cooking . . . how did it become so popular?
Tikka means chunks or pieces. Chicken Tikka Masala is a dish
of roasted chicken pieces in spicy orange colour gravy and
is eaten in most south Asian countries.
Chicken pieces are marinated in yoghurt and spices and roasted
in a tandoor. There is no specific recipe for chicken tikka
but main ingredients remain the same which are chicken and
yoghurt. It is the most popular restaurant dish in Britain
today. This is one Indian dish which got popularity because
There are a few different theories about the origin of the
dish, some claim that it was created in an Indian restaurant
and is a improvisation of Punjab cuisines in the last 50 years,
another chef from Pakistan claims that he created this dish
with adding yoghurt and cream. Some claim that it has been
created in Birmingham and Newcastle. Some compare it with
another dish of North India, which is butter chicken.
Ingredients for Chicken Tikka Masala
Ingredients for the tikka:
1kg boneless chicken
¼ cup curd or yoghurt
½ tsp ginger and garlic (crushed)
¼ tsp cumin
¼ tsp white pepper
¼ tsp turmeric
½ tsp chilli powder
Green cardamom (powdered)
Edible orange colour
Butter or margarine (melted)
Ingredients for the gravy:
Onions (finely chopped)
Ginger and garlic paste
Green chillies (chopped and de-seeded)
1 tsp cloves
Salt to taste
Honey to taste
How to make Chicken Tikka Masala
chicken pieces into cubes. Mix together all of the ingredients
for the tikka, add the chicken pieces and marinate overnight
in the fridge.
the chicken pieces and grill until they are brown and tender
on all sides. Keep basting with melted butter or margarine
to prevent them from burning. Alternatively these can be
baked in the oven preheat oven to 350°F, baste
with butter or margarine and bake for 8 minutes. Drain excess
marinade and bake for a further 2 minutes.
prepare the gravy add some oil to a pan, heat and add the
finely chopped onions. Fry until they caramelise and then
add the chopped tomatoes and ginger and garlic paste.
until the oil separates and then add the chopped green chilli
(deseeded), chilli powder, cardamoms, cloves and salt.
four cups of water and bring to the boil. Lower the heat
and simmer until the sauce thickens. Strain, put back on
the gas and add cream and butter. If desired add honey.
the chicken tikka to the gravy and simmer for a while.
with fresh coriander.
get a smoky barbecue flavour, cover a small bowl with aluminium
foil and put it on top of the cooked chicken tikka. Make a
small piece of coal red hot and put it in this foil bowl,
immediately cover the chicken pan. Leave it for five minutes
and remove the foil bowl with coal.
"Just a comment about the quantity of ingredients in this
series of recipes, I would say that most people add in different
amounts according to how they like it. Recipes are either
normally passed on or people learn by experimenting with different
amounts of spices until they get the taste they like, for
example, I know I put different amounts of thngs into curries
than my family and friends do, everyone does tend to work
out how much they like."
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