Chicken Tikka Masala
Chicken tikka masala “Britain’s true national dish”, yes that’s right, it gained that title as it is the most popular dish in British dining tables. It’s that popular that Britain exports this dishes to Pakistan, India and Bangladesh which I find is a bit odd.
This popular dish is a type of curry which is made out of roasted chicken server in a creamy orange coloured gravy made out of different spices such as cumin and turmeric. Definitely a dish with Indian origin but there are a lot of claims who had invented it from a street food in Punjab 50 years ago to the first Indian restaurants in Soho, London circa 1970’s. It’s also a generic dish so there are no proper ingredients to follow and the most common amongst all of the 40+ variations is grilled chicken and that vibrant sauce. So to add more versions to it, I now present mine which I guess a fewer spices compared to the Indian counterparts but the taste is still the same.
8 pcs deboned chicken thighs
3 tbsp chopped coriander, roughly chopped
1 thumb sized ginger, roughly chopped
1 tsp cayenne pepper
1/2 cup yoghurt
4 cloves garlic
juice from 2 lemons
1 1/2 cups cream
1 tbsp tomato paste
2 large red onion, chopped
1 tbsp flour
2 cups chicken stock
1 tsp turmeric
1 tsp cumin
1/2 tsp paprika
freshly ground black pepper
- Place chopped coriander, ginger, cayenne pepper, garlic, 1 tsp salt, yoghurt and juice from 1 lemon on a blender. Blend to make a paste.
- Use the blended ingredients to marinate chicken pieces. Cover tightly and place in fridge for at least 24 hours.
- Using an oven grill, place it on the highest setting, when the oven hits the right temperature place your chicken in a baking pan then grill for 5 minutes. Reserve the marinade.
- In a heavy pan put oil and saute onions until soft in low heat. Place turmeric, cumin and paprika and cook for 2 minutes. 5. Now add the reserved marinade, chicken stock, flour, tomato paste and cream, mix well and bring to a boil.
- Remove chicken from oven grill then baste it with the cream sauce, place chicken back and grill for 4 minutes.
- Now remove chicken, baste again with the cream sauce then flip the chicken over, grill for a further 4 minutes.
- Now place the chicken in the pan with cream sauce, add the remaining lemon juice and simmer for 3 more minutes. Season with pepper and garnish with coriander leaves.