Chicken Tikka Masala Recipe

Chicken Tikka Masala is a popular dish of Indian cuisine that originated in the Indian subcontinent. The exact origin of Chicken Tikka Masala is a subject of debate, with some food historians tracing its roots to northern India while others believe it was created in Glasgow in Scotland UK.

The dish has been claimed to have roots in the Punjabi cuisine of India, where boneless chicken pieces were marinated in spices and yoghurt and then grilled over hot coals. This dish was known as "chicken tikka" and was a popular street food in northern India.

It is however believed that Chicken Tikka Masala as it is known today was created in Glasgow in the united kingdom when Indian chefs there added a spicy tomato-based sauce to the traditional chicken tikka dish to cater to the tastes of British diners. The dish quickly gained popularity in Britain and soon became a staple in Indian restaurants around the world.

Today, Chicken Tikka Masala is considered one of the most popular dishes in Indian cuisine, enjoyed by millions of people worldwide. The dish is typically made by marinating chicken in spices, yoghurt, and other seasonings, grilling or baking the chicken, and then serving it in a flavorful tomato-based sauce.

Quite often a bright red coloured dish depending on which part of the UK you try this curry which comes from the food colouring of the tandoori masala paste, it serves no purpose to the dish other than for cosmetic appearance and the red food colouring can be left out of the masala without altering the taste.

 

Ingredients

Serves 1

Chefs spoon of vegetable oil
6 - 8 pieces of Chicken Tikka 
2 x tablespoons of desiccated Coconut
2 x tablespoon sugar
1 x tablespoon of almond powder
1 x tablespoon of mixed powder
1 x tablespoon of tandoori masala
100 ml single cream
knob of butter Ghee
1/4 teaspoon salt
200 ml base sauce

red food colouring (optional)

Garnish with fresh Coriander

 

Method

Place the oil into a frying pan and place on high heat, add the coconut, almonds, salt mix powder, sugar and tandoori masala paste and stir quickly to prevent burning.
Add about 1/2 of the base sauce and mix well and allow to reduce. Once thicken the remainder of the base sauce along with the chicken, cream and ghee.

Allow to thicken on low heat and serve and garnish with fresh coriander.