Cookbook:Chicken Tikka Masala - eMyTextBooks

Cookbook:Chicken Tikka Masala

Cookbook | Recipe Index | Meat recipes

Chicken Tikka Masala originated from the kitchens of Bangladeshi chefs in Britain. It is probably the most popular Indian dish in the world. Indeed, British politician Robin Cook described it as "a true British national dish". Its popularity has proven so great that almost every Indian restaurant worldwide now offers it. It has conquered even the Indian subcontinent, and has arguably replaced Tandoori Chicken as the flagship of Indian food.

Ingredients

• 675 g (1.5 lb) cooked Chicken Tikka
• 2 tbs mustard seed oil (see Notes, tips and variations below)
• 4 large cloves of garlic, finely chopped
• 200 g (7 oz) onions, finely chopped (optional)
• 1 tin (can) of plum tomatoes, chopped
• 1-4 chopped fresh green chillis (depending on strength of the Chillis and the desired strength of the sauce)
• 2 tbs chopped fresh cilantro (coriander leaves)
• 50 mL (4 fl oz) single cream
• 1 tbs malt vinegar
• 2 tbs curry paste
• 2 tbs tandoori paste
• 1 tbs tomato paste
• 1 tbs garam masala

Procedure

1. Heat the oil in a wok (if available, otherwise a large frying pan).
2. Add the garlic and onions (if using) and stir-fry until browned.
3. Add the curry and tandoori pastes and mix well, adding a little water.
4. Add the cooked chicken tikka and stir-fry for two minutes to heat through.
5. Add the tomatoes, vinegar, tomato paste and chillies and simmer for five minutes. Add more water if required.
6. Add the cream, garam masala and chopped cilantro and simmer for a few minutes.
7. Garnish with fresh coriander and serve with Naan bread, rice coloured yellow with turmeric, onion bahjis and/or a good glass of white wine.

Notes, tips and variations

• Mustard seed oil is considered unfit for human consumption in many parts of the world and is therefore not available. A poor alternative can be made by crackling 1/2 tsp of mustard seeds in approximately 2 tbs of very hot vegetable or olive oil. Allow to cool then use in place of mustard seed oil.
• Powdered or dried ingredients can be substituted for fresh, but at the expense of taste.

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