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Chicken Tikka Masala
Category:	Chicken recipes
Servings:	4
Time:	1 hour
Difficulty:

Cookbook | 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. There is no standard recipe for chicken tikka masala; a survey found that of 48 different recipes the only common ingredient was chicken.^[1] The sauce usually includes tomato and either cream or coconut cream and various spices.

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 masala 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 pastes and mix well, adding a little water or yogurt.
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 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.
• Chicken Tandoori Masala was invented by a famous Bengali music composer, Moslehuddin, when working in the restaurant trade in the city of Birmingham, in a restaurant called the Houseboat in the mid 1970's. Originally he took chicken tikka cooked in a clay oven and mixed it with chicken curry, making it milder than normal by adding liquid from yogurt and tomato puree or sauce. He got such a positive reaction from this dish that he refined it further and had it placed as a permanent item on the menu and then on the menu at several restaurants he worked at in Birmingham. Of course it wasn’t long before other restaurants in Birmingham, of which there were many started to copy the menu item as many of the regulars at the “Houseboat” and later at the Shah on Broad street and then at Mosley’s on Broad street, which were all restaurants where Moslehuddin offered Chicken Tikka Masala in the 1970’s and 1980’s demanded the same dish as the one they had tasted at Moslehuddin’s restaurants.

References

1. ↑ BBC E-Cyclopedia. Chicken tikka masala: Spice and easy does it. bbc.co.uk. Retrieved on 28 September, 2007.

External links

Wikipedia has related information at Chicken Tikka Masala

• Tikka Masala Recipe
• CHICKEN TIKKA MASALA Recipe
• Video Recipe by renowned Chef Vikas Khanna
• Punjabi Chicken tikka masala recipe
• Chicken tikka masala: Everything you ever wanted to know about it with a recipe