Tikka masala – There is a big controversy about where tikka masala – probably best known as chicken tikka masala – originates. Scotland would like to take credit, and India will also too. But what they all are after is HONOR!
Chicken tikka masala is among the “good things”. Personally, I mostly incline that the dish is Indian because Masala means in Hindi as spices and Tikka is a kind of Indian appetizer. In addition, garam masala is used in the dish, which is an Indian spice mixture.
Chicken tikka masala – recipe
Chicken tikka masala is also a fairly strong dish, and strong food is what the Indians at least are known for. Of course, you can control the power yourself by getting more or less of the strong cases or spices in.
To make chicken tikka masala, you can follow the directions in here.
What you need for 4 servings are the following:
- 2 tablespoons sesame oil or olive oil
- 1 onion
- 2 chilies – here you can really do something for the strength by choosing a mild, strong or stronger chili. There are many types of chili but I usually use jalapenos
- 2-3 cm fresh ginger
- 3 cloves of garlic
- ½ teaspoon chili powder
- 1 tsp. turmeric
- 2 tsp. garam masala
- Tomato paste
- 600 g chicken fillet
- 1 tsp. curry
- 4 tablespoons crème fraiche
- 1 broad-leaved parsley
- Salt and pepper
- Cumin and coriander
How to prepare chicken tikka masala
- Start by chopping your chicken into smaller pieces.
- Marinate the chicken with the spices – garam masala, chilli powder, turmeric, cumin and coriander, minced garlic, crushed and sliced into tiny bits ginger, salt and pepper, and olive oil.
- Leave the marinated chicken for three hours or for best results, overnight.
- On a skillet, pour a generous amount of olive oil. Grill the marinated chicken into it until it is cooked. After which, pick up all your chicken.
- On the same skillet, pour again olive oil. Sautee your onion until the color changes to golden brown. Add the minced garlic, ginger (crushed and sliced) and chilies and mixed the ingredients for about a minute.
- Afterwards, add your tomato paste. Also, add the same amount of garam masala, chili powder, turmeric, cumin and coriander into it.
- Mix until the paste thickens.
- Add again your chicken into the gravy.
- Lastly, add crème fraiche.
- Served with good amount of parsley.
Tip: If you get burned by eating the dish, it is best to drink milk. Milk can lessen the sensation and also the best substance to drink if you have a strong chili-rich dish.
Preparation time: 10 minutes
Cooking time: 15 minutes