The chicken ṭikka masala has no standard recipe to make it, but most variants contain coconut milk or tomato sauce or even ketchup with cream, as well as different spices. You can replace the cream with the greek yogurt or fat-free coconut milk for a more exotic flavor. Fish and paneer tikkas are very common as well. The chicken tikka masala is one of the most popular Southwest Asian dishes in the world.
It is so popular in the United Kingdom that a former British foreign minister described it as Britain's true national dish. Its popularity is so great that most Indian restaurants around the world offer it on their menus. It competes with tandoori chicken as an emblem of Indian cuisine and South Asian cuisine. Although in India it is gaining popularity it is not as famous as outside its borders.
Some claim that the birth of this dish comes from British India which in its modern day includes Pakistan and Bangladesh. The need to adapt the food of the Indian subcontinent to the British palate must have been the reason for its creation. This reasoning is often used to demonstrate its creation.
Some also claim that the chicken tikka masala originates from the Punjab region because the region has a very similar prepared dish containing tomato sauce, which is the popular murgh makhani or butter chicken.
Preparation Time: 50 mins
Cooking time: 1 hr 20 mins
Servings: 4 servings
Calories per serving: 165 calories per 100 gms
500 gms chicken breast
1 cup plain yogurt
1 tsp cumin seeds
1 tsp ginger paste
1 tsp garlic paste
2 tsp lemon juice
1 tsp garam masala
1 cup oil or clarified butter
2 tsp coriander powder
2 green chilies
1 tsp paprika
1 tsp pepper
1 bunch of fresh coriander
2 tsp turmeric
1 cup cream
Salt to taste
In a large bowl put yogurt, half of the garam masala, coriander, pepper, paprika, salt, and one chopped tomato. Mix well and add the chicken. Massage it with care, so that the sauce seeps into it. With a film sealed the bowl and let marinate in the refrigerator for about two hours.
Preheat the oven to 250 degrees and butter the pan in which you put chicken. Place the strips of marinated chicken thoroughly, leaving space between one and the other. Cook until they are golden and well cooked inside out. If the cut is fine, the operation should take about 10 minutes. Set aside.
In a pan preheat the oil or ghee. Add the cumin seeds and brown them with care, stirring constantly. Add the well-chopped onions and sauté stirring frequently. When the onion has softened, add the garlic and ginger paste, green chilies and cook until the onion turns brown. This should take about 5 minutes over low heat.
Add the other chopped tomato and turn carefully and cook for 5 minutes. Make sure that the water evaporates. Add the remaining garam masala, coriander, turmeric. Mix well and add the cooked chicken to the oven. Add the cream and bring to a boil. Cook for 10 minutes or until masala reaches the consistency most convenient to you. Add salt to taste.
Serve hot, garnished with chopped fresh coriander and mint chutney. Alternatively, with your favorite Indian bread or basmati rice.