Chicken Tikka Masala-The True British National Dish

Chicken tikka masala is a curry form of chicken tikka(chicken tikka in sauce). This sauce is usually creamy, spiced tomato sauce. Chicken tikka masala is the most popular dish in British restaurants and it has been called a “true British national dish”.

chicken-tikka-masala

Ingredients:

For tikka:

• 400 grams boneless chicken fillet

• 1 large tomato

• ½ green capsicum

• 1 medium onion

• 4 tablespoons yogurt

• 1 and ½ tablespoons lemon juice

• 1 teaspoon chilli powder

• 1 teaspoon ginger paste

• 1 teaspoon garlic paste

• 1 teaspoon chat masala

• ½ teaspoon coriander powder

• ½ teaspoon garam masala

• 2 tablespoons oil

• Salt to taste

• Saffron imitation (optional)

For Gravy:

• 1 chopped tomato

• 6 cashew nuts

• 1 finely chopped onion

• 1 teaspoon chilli powder

• 1 teaspoon ginger paste

• 1 teaspoon garlic paste

• 1 teaspoon chat masala

• ½ teaspoon coriander powder

• ½ teaspoon garam masala

• 1/8 teaspoon turmeric

• ½ teaspoon dried crushed fenugreek leaves

• 2 tablespoons oil

• Salt to taste

• 1 tablespoon chopped coriander leaves

How to make:

1. Cut the fillet, tomato, capsicum, and onion into cube pieces.

2. Take a bowl and add mix all the spices, lemon juice, yogurt, saffron imitation, oil and salt together.

3. Use half of the marination for chicken pieces and rest for vegetables(tomato, capsicum and onion).

4. Keep them in the refrigerator about 1-2 hrs for marination.

5. You can cook in pan or BBQ. Heat the pan on medium high and place chicken pieces. Fry them about 2 minute each or until tender.

6. Add the vegetables and cook them half done.

7. Blend tomato and cashews till make smooth puree.

8. Heat a pan on medium high and add oil. Add onion and fry it till it becomes soft.

9. Add turmeric, ginger, garlic, coriander, chilli powder, salt and garam masala with little bit of water. Cook them till oil comes out.

10. Add the tomato puree and cook them for 6 minute in close lid.

11. Now add chicken, vegetables and fenugreek powder. Let it cook about 2 minute and add cream. Turn off the heat.

12. Garnish with coriander leaves and serve hot with rice, roti or naan.