Chicken Tikka Masala
Chicken Tikka Masala is a popular dish that has become a culinary icon in the UK. Its origins are somewhat debated, with various theories about its creation. While it is often associated with Indian cuisine, the dish is believed to have been invented in the UK by Indian or Bangladeshi chefs.
One theory suggests that Chicken Tikka Masala was created in the 1960s by a Bangladeshi chef in Glasgow, Scotland. According to the story, a customer complained that the chicken tikka was too dry, so the chef improvised by adding a tomato-based sauce, resulting in the birth of Chicken Tikka Masala. Another theory credits Indian chefs in Britain who adapted traditional Indian recipes to suit the British palate, incorporating a tomato-based sauce to enhance the flavors.
Today, Chicken Tikka Masala is widely enjoyed in the UK and has become a staple of British cuisine. It is often described as a creamy and mildly spiced dish featuring tender pieces of marinated and grilled chicken in a rich tomato-based sauce. It has gained popularity for its flavorful combination of Indian and British culinary influences.
In the UK, Chicken Tikka Masala is commonly served with basmati rice or naan bread. It is enjoyed in both restaurants and home kitchens, and many variations of the dish exist to suit different taste preferences. Some prefer a milder version, while others enjoy a spicier kick. It has become a symbol of multiculturalism, representing the fusion of Indian and British culinary traditions.
Here's a detailed recipe with metric measurements to make Chicken Tikka Masala at home for a UK reader:
Chicken Tikka Masala
Difficulty: Moderate
Spice Level: Medium
Cooking Time: 1 hour 30 minutes
Serves: 4
Ingredients:
For the chicken marinade:
- 500g boneless chicken breast, cut into bite-sized pieces
- 200g plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 2 tablespoons ginger-garlic paste
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt
For the curry sauce:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 400g canned diced tomatoes
- 200ml double cream
- 2 tablespoons tomato paste
- 1 tablespoon honey (optional, for sweetness)
- Salt to taste
- Fresh coriander leaves, for garnish
Instructions:
1. In a large mixing bowl, combine the yogurt, lemon juice, vegetable oil, ginger-garlic paste, ground cumin, ground coriander, ground turmeric, paprika, red chili powder, and salt. Mix well to form a smooth marinade.
2. Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to develop.
3. Preheat the grill or barbecue to medium-high heat. Thread the marinated chicken onto skewers and grill for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred. Alternatively, you can cook the chicken in a preheated oven at 200°C for about 15-20 minutes until cooked.
4. Once cooked, remove the chicken from
the skewers and set aside.
For the curry sauce:
5. Heat vegetable oil in a large pan or skillet over medium heat. Add the chopped onion and sauté until it becomes soft and translucent.
6. Add the minced garlic and grated ginger to the pan. Sauté for another minute until the raw aroma disappears.
7. Stir in the ground cumin, ground coriander, ground turmeric, paprika, and chili powder. Cook for a minute to release the flavors.
8. Add the canned diced tomatoes, tomato paste, and double cream to the pan. Mix well to combine all the ingredients. Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally.
9. Using an immersion blender or a regular blender, puree the sauce until smooth and creamy.
10. Return the sauce to the pan and add the cooked chicken pieces. Stir well to coat the chicken with the sauce.
11. If desired, add honey to balance the flavors and a pinch of salt to taste. Simmer the chicken tikka masala for an additional 5 minutes, allowing the flavors to meld together.
12. Garnish with fresh coriander leaves before serving.
13. Serve the homemade Chicken Tikka Masala with steamed basmati rice or naan bread.
Enjoy preparing and savoring your homemade Chicken Tikka Masala, embracing the flavors of this classic British-Indian dish!