Chicken Tikka Masala

Did you know that Chicken Tikka Masala is not an Indian dish, despite the fact what you believe. I did not! And while I have eaten it many times had never made it at home. It is supposedly a British dish invented in the 1960s. That’s why it has a separate set of flavors, spices, and ingredients in general. The origin of the recipe is a much debated question and frankly I do not care. All I know is that it is a dish of chunks of roasted marinated chicken (chicken tikka) in a spiced curry sauce. The sauce is usually creamy and orange-coloured. There are multiple claims to its place of origin such as the Indian subcontinent and the United Kingdom. It is among the United Kingdom’s most popular dishes – Wikipedia. And it comes a good second after Butter Chicken. To get on with the story, when I received a request to learn how to make it , I tried out various recipes before I was satisfied. And we all had a great time. I even packed up the remnants to be taken home and enjoyed again with perhaps some wine…?!

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The Recipe:

The Ingredients For Chicken Tikka Masala:

500 gms chicken fillets, washed, drained and cubed

1/4 cup curds

3 cloves garlic, crushed

1 tsp ginger, crushed

1tsp oil

1 tsp butter

½ onion, chopped

1/2 cup tomato paste

¼ cup evaporated milk

1 tbsp almond meal/ cashew powder

coriander leaves for garnishing

Marinade :

1 tsp garam masala

1 tsp jeera powder / ground cumin

1 tsp coriander powder

¼ tsp haldi /turmeric powder

1 tsp salt

1/2 tsp chilli powder

Method:

Marinade the chicken with the curds, half the garlic, ginger, and spices for 15 minutes, best overnight. Reserve the rest for later. In a large, heavy bottomed pan, heat the oil and butter over medium-high. Add chicken and cook until browned all over and beginning to char, Remove from the pan and keep aside till required. Add the chopped onion and the remaining garlic, ginger, and spices. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the tomatoes and gently stir to incorporate the pieces sticking to the bottom. Pour in the evaporated milk, and add the almond powder and chicken. Stir and reduce to low heat. Simmer 10 minutes, stirring occasionally. Garnish with chopped cilantro.