The most popular dish around the world and much written of this dish over the years be its origin or authenticity, hence I am not getting into that. Truly I feel that this is a dish that has each chef’s influence along the way. Every time I have tried this dish it’s different. Even as I was browsing to look for recipe the list was enormous. So that also goes to show the popularity of this dish. It’s also Britain’s true national dish. Accordingly to a survey conducted in UK as per wiki, it is the most popular restaurant dish.
Well not talking any further, let’s get to the recipe. Adapted from the cookbook Food lovers “CURRY”. here’s my version of the Chicken tikka masala
You need –
- Chicken – 1 kilo, cut into medium pieces
- Tomato paste – 1 tablespoon
- Cumin seeds – 1/2 teaspoon
- Salt to taste
- Butter – 2 teaspoons
- For the Marinade –
- Ginger-garlic paste – 1 tablespoon
- Yogurt – 1 1/2 cups ( I used greek style) beaten
- Vegetable oil – 2 tablespoons
- Cumin powder – 1/2 teaspoon
- Chili powder – 1 teaspoon (I used Kashmiri chili powder)
- Paprika – 2 tablespoons
- Black pepper powder – 1/2 teaspoon
How to –
Clean and wash the chicken. Drain the water completely off.
In shallow dish mix together all ingredients under marinade Mix the chicken in and coat the chicken pieces generously with the marinade. Cover the dish with a foil. Marinate the chicken in the refrigerator for at least 8 hours or over night.
Preheat the oven 180 c. Line a baking tray with a foil and place the chicken piece on top and cook for about 35-40 minutes. Reserve the marinade. Halfway through brush the chicken pieces with the marinade and continue to cook. Remove and set aside.
Heat a pan add the butter and once heated through tip in the cumin seeds. Allow to crackle. Now add the tomato paste and cook till the oil start to separate. Add the reserved marinade, salt and cook for a 1-2 minutes. Add the chicken pieces and continue to cook for 5-6 minutes. You may add a little water to adjust the gravy. Turn off the heat.
Garnish with fresh coriander leaves and serve hot with Indian flat bread, flavored rice or just plain basmati rice. I made coconut milk rice to go with this (will post the recipe soon).
|With coconut milk rice…|