Chicken Tikka Masala

Chicken Tikka Masala is probably the most popular Indian dish in the world. Its popularity has proven so great that almost every Indian restaurant worldwide now offers it. It has conquered even the Indian subcontinent, and has arguably replaced Tandoori Chicken as the flagship of Indian food. This is ironic as the dish is in fact a dish originating from Bangladeshi immigrants living in England sometime in the 1970s.

Ingredients

• 675 g (1.5 lb) cooked Chicken Tikka


• 2 tbs mustard seed oil (see Notes, tips and variations below)


• 4 large cloves of garlic,


• finely chopped 200 g (7 oz) onions,


• finely chopped (optional) 1 tin (can) of plum tomatoes,


• chopped 1-4 chopped fresh green chillis (depending on strength of the Chillis and the desired strength of the sauce)


• 2 tbs chopped fresh cilantro (coriander leaves)


• 50 mL (4 fl oz) single cream


• 1 tbs malt vinegar


• 2 tbs curry paste


• 2 tbs tandoori masala paste


• 1 tbs tomato paste


• 1 tbs garam masala
  

Procedure

1. Heat the oil in a wok (if available, otherwise a large frying pan).


2. Add the garlic and onions (if using) and stir-fry until browned.


3. Add the curry paste.


4. The tandoori paste is not required.


5. Mix well, adding a little water or yogurt.


6. Add the cooked chicken tikka and stir-fry for two minutes to heat through.


7. Add the tomatoes, vinegar, tomato paste and chillies and simmer for five minutes.


8. Add more water if required.


9. Add the cream, garam masala and chopped cilantro and simmer for a few minutes.


10. Garnish with fresh coriander and serve with Naan bread, rice coloured yellow with turmeric, onion bahjis and/or a good glass of white wine.

Notes, tips and variations

Mustard seed oil is considered unfit for human consumption in many parts of the world and is therefore not available. A poor alternative can be made by crackling 1/2 tsp of mustard seeds in approximately 2 tbs of very hot vegetable or olive oil. Allow to cool then use in place of mustard seed oil. Powdered or dried ingredients can be substituted for fresh, but at the expense of taste.