Wrongly Claimed To Be Indian.

[mrdee 1]

Fans of Chicken Tikka Masala claim it is the new British national dish.

It can rightly claim to be a British favourite (although it is a curry, it is British).

This Chicken Tikka Masala recipe is quick and easy to make. Adjust the amount of chilli powder to how hot you like it.

1tsp of chilli powder will give you a mildly spiced curry.

 

This version of Chicken Tikka is very creamy.

 

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

 

Ingredients:

·

4 free-range skinless chicken breasts, cut into 1/2" /1 cm cubes

1" fresh ginger, peeled and grated

1 garlic clove, finely diced

Salt and pepper

½ cup/small handful fresh coriander, finely chopped, plus extra for garnish

Juice and zest 1 lime

3 tbsp vegetable oil

1 tsp chilli powder

1 red onion, roughly chopped

1 tsp ground turmeric

1 tsp ground cumin

10 fl oz/ 250ml light/single cream or plain yoghurt

1 dessert spoon tomato puree

Juice of 1/2 lemon

Preparation:

 

Serves 4

 

In a large stainless steel or glass bowl place the chicken with the ginger, garlic, salt, pepper, chopped coriander, lime juice and zest with 1 tbsp of the oil. Stir then cover with a clean cloth, leave to one side for 30 minutes.

After 30 mins, heat one tbsp of the oil in a large frying pan or wok add the chicken and cook for 8 -10 minutes until browned all over.

Remove the chicken from the pan and put to one side. In the same pan heat the remaining oil and gently cook the onion and chili powder for 5 minutes. Add the turmeric and ground cumin, stir and cook for another minute.

Stir in the cream and gently simmer for 5 minutes. Add the chicken and simmer for another 5 minutes. Add the tomato puree, stir then add the lemon juice. Cook for one minute more then serve garnished with fresh coriander.

Boiled rice, warm naan bread or chapatis are delicious served alongside.

[ritu 1]

If you are talking about "Chicken Tikka Masala",the original recipe goes quite differently, it has to be cooked in the "Tandoor" i.e a clay oven that mainly runs on wood or charcoal, the roasted meat is then added to the curry, that can vary according to the taste buds, but roasting marinated chicken is a must, else it would end up becoming a plain chicken curry. The thorough Indian version you see, try it if you get a chance, I am sure you would relish it.