Indian cuisine and more especially Indian Takeaway is a big part of todays Western culture, and nothing more than a Chicken Tikka Masala has influenced our eating habits in the UK over the last 50 years.
Chicken Tikka Masala is two separate dishes , a dry Chicken Tikka and a sweet tomato based Masala Sauce. The sauce was added to the dish to compliment the western pallet as the dish was too dry without a sauce.
...
History of Chicken Tikka Masala
The journey of chicken tikka masala into Europe is a fascinating tale that intertwines culinary innovation and cultural exchange.
This dish, which is now a staple in many British Indian restaurants, is believed to have originated in the Indian subcontinent, where marinated chicken is grilled and then simmered in a rich, spiced tomato sauce. The exact origins are somewhat murky, but it gained significant traction in the UK during the 1960s and 1970s, coinciding with the rise of the South Asian diaspora. As Indian immigrants began to establish themselves in Britain, they brought their culinary traditions with them, adapting recipes to local tastes and ingredients.
The dish is often credited to a chef in Glasgow, who, in a moment of creativity, combined leftover chicken tikka with a creamy sauce to cater to a customer's request. This fusion not only satisfied the palate but also marked the beginning of chicken tikka masala's ascent to iconic status, eventually being dubbed a "national dish" of Britain. Its popularity has since spread across Europe, where it continues to evolve, reflecting the diverse influences of the continent's culinary landscape.
Please read our Ad Policy
Serves: Two
Tricky
Cook in: 45 min
Prep: 30 min
What equipment do you need ?
Food Processor
Cast Iron Pot
Kitchen Scales
Measuring Jug
Mixing Bowl
Title
A mid range Kenwood Food Processor.
A Kenwood Food Processor is a versatile kitchen appliance designed to simplify food preparation tasks.
£39.99 (Est.)
Black Cast Iron Casserole Dish
A Black Cast Iron Casserole Dish (Dutch Oven) is a versatile cooking vessel known for its excellent heat retention and even cooking properties.
3L Mixing Bowl For Baking Cooking Serving Kitchen Non Slip Base Dishwasher Safe
£6.45 (Est.)
Plastic Measuring Jug
Measuring Jug 1L or 2L Clear Plastic Kitchen Freezer Microwave Dishwasher Safe
£5.99
Video : Cooking a Chicken Tikka Masala
Video may vary from this recipe
What Is Chicken Tikka Masala?
This Recipe for Chicken Tikka Masala is a remake of the most perfect Chicken Tikka Masala I have ever had, from a place called 'The curry Park' in Stalis, Crete .
Chicken Tikka Masala is two seperate recipes, a dry Chicken Tikka and a Tomato based Masala sauce. The Masala sauce was added to the dish in the 1960's to make the dish more palatable to the western cuisine.
Bangladeshi migrant chefs in Britain in the 1960s developed and served a number of new inauthentic 'Indian' dishes, including chicken tikka masala.
This dish is often served with a speciality rice, such as Pilau rice.
...
Variations of Chicken Tikka Masala
Chicken Tikka Masala is a dish that showcases a variety of regional adaptations, each bringing its unique twist to the classic recipe.
From the use of different spices to variations in the cooking method, these adaptations reflect local tastes and culinary traditions.
Some versions may incorporate coconut milk for a creamier texture, while others might emphasize a tangy tomato base.
Additionally, the choice of protein can vary, with some opting for paneer or vegetables as alternatives to chicken, catering to vegetarian dietary preferences.
Ultimately, these variations enrich the dish, making Chicken Tikka Masala a versatile favourite across different cultures.
1 Large Chicken Breast
25g Soft Brown Sugar
40 g Tomato Paste
1 tin Chopped Tomatoes (Processed) 350 ml of Tomato Sauce
2 Brown Onions (Diced)
1 tsp of Garlic
170 ml Coconut Yogurt
80 g of Butter
2 tsp of Red Food Colouring (Optional)
*Contains nutsEgg free
Nutrition:
This is based on a single serving
(472g serving)
It is important to realise that this dish is in fact two separate dishes. The first is the Chicken Tikka, which is a dry marinated Chicken and second is the Masala Sauce.
In this recipe I am going to make the dry Chicken Tikka by cooking the diced Chicken in the Tikka spice, then make the sauce directly on top of this.
Start this recipe by cooking 1 Large Chicken breast, wrapped in foil for aroud 18 - 20 minutes @185c. When the Chicken is cooked you can dice it up into chunks.
Cook your onions and garlic in a pan with 60 g of Ghee or Butter.
The next thing that I did was to mix up the Tikka spice, that is the first 11 Masala Sauce ingredients all mixed together in a small bowl.
Empty a tin of chopped tomatoes into your food processor and blitz to a sauce, you should end up with about 350 ml.
When the onions have been cooking for a while and they are cooked to your liking , you can add the 25g of soft brown sugar and mix it up with a wooden spoon.
Let this cook for a few minutes then tip in the Spice mix that you made up earlier, mix it up with your spoon and let it cook for a few minutes.
When the spices have been cooking for a few minutes and they smell aromatic add the diced Chicken and mix it all up with the seasoning. Cook this for 2 - 5 minutes until the Chicken is fully coated with the tikka spice.
Add the Tomato sauce from the food processor to the pan and mix it together.
Then add the 40 g of Tomato Paste.
Mix all of this up with your spoon and allow to cook on a low heat for about 10 minuets.
Add the coconut yogurt to the sauce and let this cook so that the sauce thickens up and is piping hot.
If you want this sauce to take on that garish red colour you should add 1 - 2 tsp of strong Red food colouring paste.
Let this cook down for a few minutes so that all of the flavour developes.
Remember, the longer you let this simmer the better it will taste, as all of the flavours develop.
When the Tikka Masala is cooked, you should serve this with Pilau Rice.
Please read our Ad Policy
Chefs Tips for making Chicken Tikka Masala
Can you freeze Chicken Tikka Masala ?
Yes, chicken tikka masala can be frozen. To ensure the best quality, it is advisable to cool the dish completely before transferring it to an airtight container or freezer bag.
What is the best Chicken to use ?
I have used Chicken breast but when selecting chicken for chicken tikka masala, boneless, skinless chicken thighs are often considered the best option.
Is Chicken Tikka Masala Hot ?
Chicken tikka masala is typically characterized by a rich and creamy sauce that can vary in spiciness. While some versions may have a mild flavour, others can be quite hot, depending on the amount and type of spices used. Ultimately, the heat level can differ significantly based on individual recipes, this recipe is Mild.
What is the difference between Chicken Tikka and Chicken Tikka Masala?
Chicken Tikka and Chicken Tikka Masala are distinct dishes that differ primarily in their preparation and presentation. Chicken Tikka consists of marinated pieces of chicken that are grilled or baked, resulting in a smoky flavour and a charred exterior. In contrast, Chicken Tikka Masala features the same marinated chicken, but it is cooked in a rich, creamy tomato-based sauce.
What can you serve with Chicken Tikka Masala?
When considering side dishes to accompany Chicken Tikka Masala, a variety of options can enhance the meal's flavours and textures. Traditional choices include basmati rice, which provides a fragrant and fluffy base, and naan bread, perfect for scooping up the rich sauce.
Cuisine: Indian
