A couple of days back I was having a debate with my friend if Chicken tikka masala had its origins from India or from the UK? To my surprise when I even looked it up on Wikipedia it said the origins of this famous curry is “disputed” between Punjab or in one of the first Indian restaurants in Soho, London during the ’70’s! Also, did you know that Chicken Tikka Masala is like an all-time pub grub favourite among the English? Almost everyone has tasted this curry and it really is something! The smooth creamy blend of spices makes your heart feel fuzzy with every bite. For a vegetarian option, substitute the chicken pieces with paneer cubes (cottage cheese). The recipe here is a home version and hence, you may find it different from the others you will find on the web. But, its yummy…why don’t you try it and tell me yourself! :)
INGREDIENTS
Chicken, cut into medium-sized pieces - 1to 2kg
Butter - 3 tbsp
Vegetable oil - 2 tbsp
Large onions - 2, finely chopped
Tomato puree - 2 tbsp
Ginger-garlic paste - 1 tsp
Large tomatoes - 2, finely chopped
Green cardamoms, whole - 2
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Turmeric (haldi) powder - 1/2 tsp
Chicken tikka masala spice powder- 1 tsp
Cumin (jeera) powder - 1/4 tsp
Hot water - 1/2 cup
Cream (kept at room temperature), beaten with a fork lightly to make smooth - 4 tbsp
Chopped coriander, for garnish - 2 tbsp
For the marinade:
Ginger-garlic paste - 1 tsp
Chicken tikka masala spice powder - 3 tsp
METHOD
1. Mix the marinade ingredients well. Add the chicken and set aside for 1 hour in the refrigerator.
2. In a large frying pan or deep vessel, heat 2tbsp of butter and shallow fry the chicken pieces. When the chicken pieces are done (don't fry till crisp but just till the chicken is still soft) then set aside.
3. In a large vessel, add the oil and 1 tbsp of the butter. When the butter melts, add the chopped onions.
4. When the onions have lightly browned, add the tomato puree, ginger-garlic paste and chopped tomatoes. Fry for about 5mins or till the tomatoes have well softened. Then add the cardamoms and continue to fry the mix on slow heat. After 2-3 minutes add the powders and stir well.
5. Still on slow heat, add the cream while still stirring to the masala (mix). Add the chicken pieces and hot water (use some water to rinse the dish in which you had marinated the chicken so you don't leave any spice mix out!). Simmer for a minute on slow heat and check for seasoning. If you would like more gravy, add a little more hot water. When done, turn the heat off and garnish with chopped coriander before serving.
Servings : 5 to 6
