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Chicken Tikka Masala : Everything you ever wanted to know about it.Definition : chicken tikka masala , n. • mild curry dish of chicken in a tomato-based sauce, cooked tandoori style (in a charcoal-fired oven). Optional hefty dose of tartrazine lends luminescent orange glow. (As described by BBC)Chicken tikka masala has a truly postcolonial history, produced when one of the world’s greatest cuisines found itself confronted by a British palette unused to anything spicier than table salt. Legend has it one obstinate diner demanded gravy on tandoori chicken. A bemused chef responded by adding tin of Campbell’s tomato soup and pinch of spices, unwittingly partaking in early example of fusion cookery." Chicken Tikka Massala 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. Chicken Tikka is an Indian dish. The Massala sauce was added to satisfy the desire of British people to have their meat served in gravy. "- Extract from a speech by British Foreign Secretary, Robin Cook.Facts and Figures about Chicken Tikka Masala (CTM)
Though there have been around 50 versions of the same dish, I give here a recipe how I would like it.IngredientsPart I.2 lbs. boneless chicken breast1/4 cup yogurt3 t. minced ginger3 t. crushed garlic1/4 t. white pepper1/4 t. cumin powder1/4 t. mace1/4 t. nutmeg1/4 t. green cardamom powder1/4 t. chili powder1/4 t. turmeric3 T. lemon juice4 T. vegetable oilMelted margarine (for basting)Part II. 5 oz. tomato paste 10 oz. tomato puree 2 lbs. tomatoes, chopped 2 t. ginger paste 2 t. garlic paste 2 t. green chilies 1 T. red chili powder 2 t. cloves 8 green cardamoms salt to taste 3 T. butter 2/3 cup cream 1 t. fenugreek 2 t. ginger, julienned honey to tasteMethodWhisk all of the ingredients in Part I together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.While doing this, make the sauce in Part II. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.
Tags: roti, tandoor, handi, gosht, naan, indian food, indian curry, chicken, karahi, murgh
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