Cookbook:Chicken Tikka Masala

| Meat recipes | Cuisine of the United Kingdom

Chicken tikka masala is a dish based on chunks of Indian-style roasted 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.

Ingredients

 * 675 g (1.5 lb) cooked Chicken Tikka
 * 2 tbsp mustard seed oil (see notes)
 * 4 large cloves of garlic, finely chopped
 * 200 g (7 oz) onions, finely chopped (optional)
 * 1 tin (28 oz) plum tomatoes, chopped
 * 1–4 chopped fresh green chiles (depending on strength of the chiles and the desired strength of the sauce)
 * 2 tbsp chopped fresh cilantro (coriander leaves)
 * 50 ml (4 fl oz) single cream
 * 1 tbsp malt vinegar or tamarind extract
 * 2 tbsp curry paste
 * 2 tbs p tandoori masala paste
 * 1 tbs p tomato paste
 * 1 tbs p garam masala

Procedure

 * 1) Heat the oil in a wok or large frying pan.
 * 2) Add the garlic and onions 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 chilies and simmer for five minutes. Add more extra water if needed.
 * 6) Add the cream, garam masala, and chopped cilantro and simmer for a few times.
 * 7) Garnish with fresh coriander and serve with Naan, rice coloured yellow with turmeric, onion bahjis and/or a glass of white wine.

Notes, tips, and variations

 * Mustard seed oil is considered inappropriate for human consumption in many parts of the world and is therefore not always available. A poor alternative can be made by crackling ½ tsp of mustard seeds in approximately 2 tbsp of very hot vegetable or olive oil. Allow to cool, then use in place of mustard seed oil.
 * Powdered or concentrated ingredients can be substituted for fresh ones but at the amount of taste.