Chicken Tikka Masala Recipe
Cowbridge Kitchen
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 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.
The Indian cuisine also brought with it a variety of speciality fried rice such as Pilau Rice and Coconut Rice
Before the Chicken Tikka Masala and many other Indian curry's we were limited to a British Chicken Curry.
1hr Prep time
45 mins Cooking time
Time
This is based on a single serving
(472g serving)
Calories: 730
Protein: 56g
Fat: 48g
Carbohydrates: 22g
Fiber: 4.3g
Sugar: 14g
Nutrition
Servings
Anybody can have a go at this recipe, but you will need some skill to get this right
Difficulty
The masala sauce was created so that the Chicken Tikka was not too dry for the Western palate
Cost to make:
£4.77 / $6.04 (Est.)
Equipment:
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How to Make 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.
Cuisine: Indian
ingredients
5 tsp Ground Almonds
1 tsp Ground Coriander
1.5 tsp Cumin Seeds
1.5 tsp Ground Ginger
2 tsp Plain Flour (10 g)
2 tsp Smoked Paprika
1 tsp Hot Chilli Powder (Hot) or 1/2 tsp Chilli Powder (Mild)
75 g 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
60 g of Butter
2 tsp of Red Food Colouring (Optional)
Tikka Marinade
100 g Plain or Coconut Yogurt
15 ml lemon Juice
1 tsp Chopped Garlic
1 tsp of ground ginger
1 tsp of salt
1 tsp cumin
1 tsp of Garam masala
1 tsp smoked paprika
Cooking Instructions
- You need to combine all of the Tikka Marinade ingredients into a large bowl, mix it all together to make a Tikka Paste.
- Dice up your chicken and get it all mixed into the marinade, so that it is fully coated.
- You should leave this in a covered container , in the fridge for an hour. The longer you leave it the better it will taste. I leave mine overnight.
- While your chicken is marinating in the fridge it is time to make the Masala Sauce, start by slow cooking 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 7 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 75g 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 and mix it up with your spoon.
- When the spices have been cooking for a few minutes and they smell aromatic add the Tomato sauce and mix it up
- 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.
- This sauce is now finished and can be set aside while you cook your chicken in the oven.
- If you want this sauce to take on that garish red colour you should add 1 - 2 tsp of strong Red food colouring paste.
- Get yourself 3 or 4 wooded skewers and soak them with cold water so that they do not burn in the oven.
- Skewer the marinated chicken pieces one at a time so that you have about 6 to 8 per skewer.
- Rest the skewers across a deep oven dish.
- I used two medium chicken breasts and got 3 skewers, each with 8 pieces of chicken.
- Place the oven dish with the chicken skewers on in a preheated oven @180c and cook in the middle shelf for about 25 minutes, so that the chicken is fully cooked.
- If you don't want to cook the chicken this way you can cook the chicken breasts wrapped in foil, then cut it up later.
- Once this chicken is cooked it is going to smell fantastic, get it out of the oven and add the cooked chicken directly into the sauce and re-heat before serving with Pilau Rice.
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.
Start this recipe by making your Chicken Tikka.Tikka Masala is a Spicy Chicken in a Tomato Sauce. The Sauce was added at a later date to cater for the European pallet.
The best way to make this dish is to make the sauce seperately, you can even make a batch of sauce and keep it in the refrigerator to use later.
½ tsp (Mild)