|Chicken Tikka Masala
Cookbook | Ingredients | Recipes | Meat recipes | Cuisine of the United Kingdom
Chicken tikka masala is a dish based on chunks of Indian-style roast chicken (Chicken Tikka) cooked in a Tomato, Curry sauce, originating in Britain but intentionally recalling Indian dishes. There is no standard recipe for chicken tikka masala; a survey found that of 48 different recipes the only common ingredient was chicken. The sauce usually includes tomato and either cream or coconut cream and various spices.
- Heat the oil in a wok (if available, otherwise a large frying pan).
- Add the garlic and onions (if using) and stir-fry until browned.
- Add the curry pastes and mix well, adding a little water or yogurt.
- Add the cooked chicken tikka and stir-fry for two minutes to heat through.
- Add the tomatoes, vinegar, tomato paste and chillies and simmer for five minutes. Add more water if required.
- Add the cream, garam masala and chopped cilantro and simmer for a few minutes.
- Garnish with fresh coriander and serve with Naan bread, rice coloured yellow with turmeric, onion bahjis and/or a 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.
- ↑ BBC E-Cyclopedia. "Chicken tikka masala: Spice and easy does it". bbc.co.uk. http://news.bbc.co.uk/1/hi/special_report/1999/02/99/e-cyclopedia/1285804.stm. Retrieved 28 September 2007.