“What is your most favorite Indian Dish?”. Every time I ask that question to a non-Indian friend, the answer has almost always been “Chicken Tikka Masala”. Wanna know why? Taste it and you will find the answer.
Chicken Tikka Masala is not one of those quick curries. It needs patience, it needs time. But, the moment you taste that spoonful of tikka masala, you know that it was all very well worth it. It took me a long time to perfect this recipe. The first time I tried this recipe was 6 years back, when my family tasted it and asked me if it was tomato chutney. Seriously, I am not kidding. It was that bad. But noow, It is my go to recipe for any party and always people go ooh and aah after tasting it. So, my friends, here I give you 6 years of perfection.
DID YOU KNOW?
- Chicken Tikka (skewer of marinated meat cooked in a tandoori oven) is an Indian Dish. But, Chicken Tikka Masala is supposed to have originated in Britain.
- In 2001, British Foreign Secretary Robin Cook declared that “Chicken Tikka Masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences.”
Cuisine: North Indian
Hot Curry: Chilli Powder, Cumin Powder, Coriander Powder
Mild Curry: Paprika, Cumin Powder, Coriander Powder
Serves: 2 Adults + 2 Kids
|Onion (Diced)||2 cups|
|Ginger Garlic Paste||2 tsp||Or use crushed ginger(1 tsp) and crushed garlic(1 tsp)|
|Tomatoes (Diced)||2 cups|
|Chilli Powder/Paprika||1 tsp|
|Cumin Powder||1/4 tsp|
|Coriander Powder||1/2 tsp|
|Dried Fenugreek Leaves (Optional)||1 tsp|
|FOR THE MASALA|
|Chicken Tikka||5 skewers|
|Whole Milk||1/2 cup|
|Cream (Optional)||1/4 cup|
- Heat a wide saucepan on medium-high heat.
- When pan is hot, add 1 tbsp butter/ghee.
- Once butter stops bubbling/ghee is hot, add the onions.
- When onions turn translucent, add ginger garlic paste and stir for a minute till the raw smell of ginger & garlic disappears.
- Add tomatoes and cook till they are mushy (Takes around 5 mins).
- Reduce heat to medium and add all the other ingredients under “TO GRIND”
- Saute for 2 mins and grind all the goodness in a blender.
For the masala
- Rinse the sauce pan and heat it with 2 tbsp ghee/butter on medium heat.
- Add the ground paste to the pan. Use 1/2 cup of water to get every drop of paste from the blender and add it to the pan along with milk, salt, chicken tikka and its juices.
- Reduce heat to low and cook for 15 mins.
- Add 1/4 cup cream, if you want to replicate the tikka masala you had at your favorite indian restaurant. Simmer for 5 more minutes till oil separates on the top.
Perfect Chicken Tikka Masala is Ready. Enjoy with Naan or Basmati Rice!