Chicken Tikka Masala
"The National Dish of England"
By Simbooker on October 6th 2013
Files & Tags: recipes, index, chicken, indian, curries, asian, rice and bread, chili pepper
There is no question that Indian food has had a huge influence on large parts of the world. Not just the Asian Continent, but also in the West Indies. Without the migration of Indians to the Caribbean, dishes like Curry Duck or Curry Goat would not exist. There would be no Roti to mop up the delicious curry sauce on my plate. Many of the spices that I love also originate from the Indian subcontinent and Sri Lanka.
Chicken Tikka Masala, like Spaghetti with Meatballs, did not originate in the place that the name of this dish would suggest. In fact, in many parts of India it's virtually unknown. Some people call this the unofficial National Dish of Britain. It's definitely a British-Indian dish, with very strong Roots in India.
Chicken Tikka Masala, like Spaghetti with Meatballs, did not originate in the place that the name of this dish would suggest. In fact, in many parts of India it's virtually unknown. Some people call this the unofficial National Dish of Britain. It's definitely a British-Indian dish, with very strong Roots in India.
The Ingredients and spices used are Indian. And legend has it, that this dish was first tried and tested in an Indian restaurant in the UK. And once considered the most popular take away in Britain.
This dish isn't called Chicken Tikka Masala for nothing. This Recipe has a generous amount of Garam Masala. I use the TRS Brand because I think it's the best. As with every curry, I serve it with plain white rice.
Naan Bread also compliments this dish very well.
Recipe Adapted from Red Lion Pub in Houston
Naan Bread also compliments this dish very well.
Recipe Adapted from Red Lion Pub in Houston
Chicken Tikka Marinade
I recommend Boneless Chicken Fillets or Breasts cut up into bite sized chunks and cubed.
For This Recipe 5 Boneless Chicken Breasts 1 tbs Garam Masala, 1 tsp Cumin, 1 tbs of Grated Fresh Ginger, 1 tbs salt (or to taste), 1 tbs of Onion Powder/Granules, 1 tbs of Garlic Powder/Granules, 1 tbs of dried Coriander Leaf, (Dried Cilantro)
2 tsp of Chilli Powder, 1 tsp Black Pepper, Mix and rub vigorously into the chicken spreading the ingredients as evenly as possible. Place the chicken in a baking tray and into the oven. Bake for 20-25 minutes, then remove from the oven and set aside.
For This Recipe 5 Boneless Chicken Breasts 1 tbs Garam Masala, 1 tsp Cumin, 1 tbs of Grated Fresh Ginger, 1 tbs salt (or to taste), 1 tbs of Onion Powder/Granules, 1 tbs of Garlic Powder/Granules, 1 tbs of dried Coriander Leaf, (Dried Cilantro)
2 tsp of Chilli Powder, 1 tsp Black Pepper, Mix and rub vigorously into the chicken spreading the ingredients as evenly as possible. Place the chicken in a baking tray and into the oven. Bake for 20-25 minutes, then remove from the oven and set aside.
Step 1
In a pan add 1/3 cup of Vegetable Oil. On low to medium heat; sauté 1 teaspoon of Garlic powder/granules, 1 teaspoon of Onion Powder Granules, 1 tbs worth of chopped and diced fresh Ginger, 1 tsp Cumin, 1 tablespoon of Garam Masala, 1 teaspoon of Cinnamon. And 1 teaspoon of All Spice, until they release their flavours. This should take about five minutes. I suggest mixing these spices altogether before adding it into the pan. If it starts to burn just turn it down and add a few splashes of water.
Step 2
Then add 1 and 1/2 (One and a half) cups of cream, 1/4 cup of water, 4-5 tablespoons of tomato paste or puree, half a teaspoon of sugar, and 2-3 tablespoons of plain yogurt. Cook down on low to medium heat, stirring when necessary for about ten to fifteen minutes. It's necessary to make sure this mixture does not curdle, so watch it closely.
Step 3
Pour the creamy spiced mixture over the chicken you set aside earlier. Stir, and let it marinate for at least an hour. After an hour, pour marinated chicken and creamy sauce in a dry pan with no oil, and let the mixture simmer on low to medium heat for about 10 minutes, stirring when necessary. Feel free to use your discretion and add water, if the mixture becomes too thick or dries out. Add fresh chopped cilantro. The Curry is supposed to have a smooth, thick, rich consistency, with lots of sauce left over. Let the curry sit for about fifteen minutes before serving. But for best results I highly recommend serving the next day.
In a pan add 1/3 cup of Vegetable Oil. On low to medium heat; sauté 1 teaspoon of Garlic powder/granules, 1 teaspoon of Onion Powder Granules, 1 tbs worth of chopped and diced fresh Ginger, 1 tsp Cumin, 1 tablespoon of Garam Masala, 1 teaspoon of Cinnamon. And 1 teaspoon of All Spice, until they release their flavours. This should take about five minutes. I suggest mixing these spices altogether before adding it into the pan. If it starts to burn just turn it down and add a few splashes of water.
Step 2
Then add 1 and 1/2 (One and a half) cups of cream, 1/4 cup of water, 4-5 tablespoons of tomato paste or puree, half a teaspoon of sugar, and 2-3 tablespoons of plain yogurt. Cook down on low to medium heat, stirring when necessary for about ten to fifteen minutes. It's necessary to make sure this mixture does not curdle, so watch it closely.
Step 3
Pour the creamy spiced mixture over the chicken you set aside earlier. Stir, and let it marinate for at least an hour. After an hour, pour marinated chicken and creamy sauce in a dry pan with no oil, and let the mixture simmer on low to medium heat for about 10 minutes, stirring when necessary. Feel free to use your discretion and add water, if the mixture becomes too thick or dries out. Add fresh chopped cilantro. The Curry is supposed to have a smooth, thick, rich consistency, with lots of sauce left over. Let the curry sit for about fifteen minutes before serving. But for best results I highly recommend serving the next day.