Saturday, 16 July 2016

Chicken Tikka Massala

Stir fried (or steamed) chicken breast pieces. The sauce was made separately with Tikka spice powder, with tomato puree, chopped mushrooms, onion, orange pepper, chicken stock, chopped chilli peppers, and some chopped boiled potato. The chicken pieces were added to the Tikka Sauce, and cooked for fifteen to twenty minutes before serving. The ingredients listed below can be added too (yoghurt, coconut, ground almond, etc). And you can start with a lentil and onion dahl.

What is a tikka massala? Normally this is understood to be a chicken dish, marinated in spices and yogurt, which is then baked in an oven, and served in a masala sauce, which is a mix of spices, whose main basis is tomato and coriander, but there is no standard recipe for chicken tikka masala.

The spices which are used commercially are hard to discover, which suggests that the story that Chicken Massala is a dish invented in an Indian restaurant in Glasgow sometime during the past 50 years,  may be true. The Tikka spices I used were bought in powder form (as Tikka spices) from a large supermarket. It's a good guess that if you start with the standard curry spices, add tomato and more coriander, yoghurt, shredded coconut, ground almonds, and tomato puree, lentils and onion, you will have an excellent tikka massala dahl. 

Chicken Tikka Massala

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