Chicken Tikka Masala
Chicken tikka masala is a dish based on chunks of Indian-style roasted chicken (Chicken Tikka) cooked in a tomato curry sauce, originating in India. There is no standard recipe for chicken tikka masala; a survey found that, of 48 different recipes, the only common ingredient was chicken.[1] The sauce usually includes tomato and either cream or coconut cream and various spices.
Total Time
1 hour
Servings
4
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 tbsp tandoori masala paste
1 tbsp tomato paste
1 tbsp garam masala
Heat the oil in a wok or large frying pan.
Add the garlic and onions and stir-fry until browned.
Add the curry pastes and mix well, adding a little water or yogurt.
Add the cooked chicken tikka, and stir-fry for two minutes to heat through.
Add the tomatoes, vinegar, tomato paste, and chilies and simmer for five minutes. Add more extra water if needed.
Add the cream, garam masala, and chopped cilantro and simmer for a few times.
Garnish with fresh coriander and serve with Naan, rice coloured yellow with turmeric, onion bahjis and/or a glass of white wine.
- •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.