Chicken Tikka Masala
the tandoor originated in the north west of india centuries ago and is 
for making, amongst others, tandoori and tikka dishes. chicken tikka is an 
authentic dish from this part of india and formed one of the mainstays of 
the tandoori restaurants that proliferated across the u.k. latterly the 
restaurateurs, of whom the majority in the u.k are of bangladeshi origin, 
have concocted a dish called chicken tikka massala the main ingredient of 
which is the prepared chicken tikka. this dish has become the most popular 
available on the indian restaurant menu across britain despite the fact 
it is hardly authentic indian cuisine. 
these recipes come from pat chapman, founder of the curry club in britain 
and an acknowledged expert on indian food, and can be found in his book 
"bangladeshi restaurant curries". 
part 1: chicken tikka for 4 
675g(1.5lb) fresh chicken breasts, skinned, filleted and cut 
(1.5 inch) cubes. 
2 tsp  paprika
2 tsp  chilli powder
2 tsp  ground coriander
2 tsp  garam masala
1 tsp  ground cumin
1/2- tsp  turmeric
  150ml (5fl oz) thick natural yoghurt (home made is best but not essential)
2 Tbsp  mustard oil
4   large, plump garlic cloves very finely chopped
2 Tbsp  freshly squeezed lemon juice
1 Tbsp  tomato puree
1 tsp  salt
  50ml (2fl oz) milk
mix the marinade ingredients together in a large non-metallic bowl 
add the chicken pieces. cover with cling film (food wrap) and refrigerate 
for 24-60 hours. (if chicken has previously been frozen do not exceed the 
hour marinating period, 60 hours can be achieved with fresh chicken which 
has not previously been frozen) 
just prior to cooking divide the chicken between four skewers. (use the 
marinade in a curry or discard it) 
preheat the grill to medium. place the skewered chicken on an oven rack 
above a foil lined grill tray and place the tray in a midway position. 
alternately the chicken can be barbecued. 
cook for 5 minutes, turn and cook foe another 5 minutes. 
cut through one piece of chicken to ensure it is fully cooked through, 
it should be white right through with no hint of pink. cook further as 
necessary. when fully cooked raise the tray nearer to the heat and singe 
pieces to obtain little flecks of blackening. do not overdo it and burn 
the chicken 
serve with indian bread, rice etc and a raita or reserve for use in 
chicken tikka massala. 
part 2: chicken tikka massala 
2 Tbsp  vegetable oil
3 large  plump cloves of garlic, finely chopped
  225g (8 oz) onions, very finely chopped
1.5 Tbsp  bottled mild curry paste
1.5 Tbsp  bottled tandoori paste
20 - 24   chicken tikka pieces cooked to the previous recipe
6   tinned plum tomatoes, chopped
1 Tbsp  vinegar, any type
1 Tbsp  tomato ketchup
  175ml (6 fl oz) canned tomato soup
  half a green pepper, chopped
0 - 4   fresh green chillies, chopped (optional)
  100ml (4 fl oz) single cream
1 Tbsp  garam masala
1 Tbsp  chopped fresh coriander leaves
  salt to taste
heat the oil in a large karai or wok stir-fry the garlic for 30 seconds, 
then add the onions and stir-fry for 8-10 minutes until golden brown add 
the pastes and stir-fry for a couple of minutes, then add the chicken and 
stir-fry for about 2 minutes, adding just enough water to keep things from 
sticking add the tomatoes, vinegar, ketchup, soup, green pepper and 
chillies if using. stir-fry for 5 minutes or so. add the cream, garam 
masala and chopped coriander leaves. simmer for a further 2 minutes, 
adding a little water if needed. add salt to taste and then serve 
(ID: 9416) Mirror: Sat, Dec 27, 2003

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