Chicken tikka Masala is an Anglo-Indian curry. There are various accounts of how it was first made. One account is that an Indian chef in Scotland developed the recipe to use up leftovertandoori chicken. Yet another version was that a chef put it together to satisfy a complaining customer. The customer was apparently complaining because the dish he had been served was too spicy. Irrespective of how it was first made, it soon caught on and was destined to become one of the Uk’S most popular curries ever
White onion – one medium ( peeled and finely sliced).
Fresh ginger – one tablespoon freshly grated.
Garlic cloves – four (finely minced).
Vegetable oil – four tablespoons
Coriander powder – one tablespoon
Turmeric ½ teaspoon
Chilli powder – half a teaspoon
Paprika – two teaspoons
Full fat yoghurt – four tablespoons
Cream of tomato soup – one cup
Chicken stock – 350 ml
Garum masala - one teaspoon
Salt for seasoning
Coriander leaves – four tablespoons (sliced)
Instructions
Chicken
Combine all the ingredients listed under “for the chicken” (except for the chicken pieces in a mixing bowl. Mix well
Place the chicken pieces in a shallow dish. Pour the sauce over the chicken. Cover with clingfilm and allow to marinate for at least six hours.
Once the chicken has marinated, place the pieces on a grilling tray grill in the oven at 250 degrees Celsius. ,. Monitor the grilling chicken to make sure it doesn’t burn. Some chargrilled bits will add to the flavour, but it can't be overdone. Once the chicken is adequately cooked, keep warm
Tikka sauce
Fry the onions in the vegetable or ghee until they start becoming translucent.
Add the garlic and ginger fry for a minute.
Now add all the remaining dry spices listed under “for the tikka sauce”. Cook gently for two to three minutes.
Add the yoghurt and stir well
Add the cream of tomato soup and the stock. Bring to a steady simmer until the heat is heated through
Your chicken tikka masala is done. Adjust seasoning to taste with salt
Pour the sauce over the chargrilled chicken pieces. Garnish with coriander leaves