Chicken Tikka Masala

In Spicy Main Dishes by Dave DeWittLeave a Comment

British Foreign Secretary, Robin Cook commented: “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.”  There are dozens and dozens of recipes for this dish, but this one is typical.  Note: This recipe requires advance preparation. From Dave DeWitt’s book, A World of Curries, available here.

chicken_tikka_masala
Chicken Tikka Masala
Print Recipe
Heat Scale: Medium
Servings
6-8 servings
Servings
6-8 servings
chicken_tikka_masala
Chicken Tikka Masala
Print Recipe
Heat Scale: Medium
Servings
6-8 servings
Servings
6-8 servings
Instructions
  1. In a large bowl, combine all the ingredients for the chicken except the chicken and melted butter and mix well. Add the chicken and marinate overnight in the refrigerator.
  2. The next day, allow the chicken to come to room temperature and preheat the oven to 350 degrees F. Bake the chicken for 8 minutes, basting with the butter twice. Drain the excess marinade and bake for another 2 minutes. Turn off the oven but don’t remove the chicken.
  3. To make the sauce, heat 4 cups of water in a pot and add the tomato paste, tomato sauce, chopped tomatoes, ginger, garlic, green chiles, chile powder, cloves, and cardamoms and cook over medium heat until reduced to a thick sauce. Strain the sauce, adjust the salt, and return it to the heat. Bring to a boil, then turn off the heat. Add the butter, cream fenugreek, and ginger and stir. If the sauce tastes too sour, add honey to taste.
  4. On each plate, serve the chicken and spoon the sauce over it.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.

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