October 31, 2010

Chicken Tikka Masala



This yum curry dish of roasted chicken chunks (chicken tikka), is a thick creamy sauce of cashew, tomatoes and spices. Surveys have found chicken tikka masala to be the most popular dish in British restaurants and it has been called "Britain's true national dish."

What I used: Serves 4
2 lb Baked chicken tikka (Refer to the recipe here)
Whole garam masala ( 2 cardamoms, 1 bay leaf, 4 cloves and 1/4th inch cinnamon)
1 onion finely chopped
2 tomatoes finely chopped
2 tsp ginger garlic paste
1 and ½ tsp cilantro powder
2 tsp chilli powder
1/4 tsp turmeric powder
3-4Tbsp cashew nut paste (raw cashewnuts  ground to a slightly thick paste with water)
½ to ¾ cup heavy cream
4tsp oil or ghee
Final garnish
1 small onion, 1 green pepper and 1 tomato, all of them chopped to medium cubes
1/2 tsp garam masala powder



Heat the ghee in a skillet, on medium heat until it begins to shimmer. Add the onion and cook until soft and lightly golden brown, about 10 minutes. Stir in the ginger garlic paste, and cook for 1 minute. Add the tomato and cook until it is all soft and pulpy.

Add the powders, stir for just a minute, and add 1/2 cup of water and cook, stirring occasionally, until slightly thickened. Once the gravy starts to leave the sides of the pan, and get greasy, season with salt.

Stir in the heavy cream, bring to a simmer and cook until the curry thickens. Add the boneless chicken to the sauce and cook for a few minutes, just to heat through. Add in the final garnish of onion, tomato and green pepper. Cook for just a minute or two. Sprinkle the garam masala. Serve it with chapathi or hot steamy rice.