Chiken Tikka Masala- Britain's favourite curry

Chicken Tikka Masala- this beloved South-Asian dish with unclear origin is probably more popular around the world than in India. Proclaimed to be ‘Britain’s true national dish’, it is the most often ordered dish in restaurants and take-aways around the UK. So what is the secret behind this famous curry and where is it really coming from?

The word Tikka means pieces or bits. Masala stands for the spices contained in the curry. Chicken Tikka Masala is a delicious dish in which pre-marinated pieces of chicken are grilled and then cooked in thick, deliciously creamy gravy. The result is a lovely smokey flavour and characteristic orange-coloured sauce.    There is no standard recipe for chicken tikka masala; a survey found that of 48 different recipes, the only common ingredient was chicken; however classic onion, tomato and coriander base seems to be most popular. Also origin of this delicious dish is wrapped in mystery. Some people have drawn comparisons between chicken tikka masala and butter chicken, other creamy North Indian dish. Some people claim Tikka Masala is an accidental product of Punjabi cuisine which was subjected to numerous improvisations. Others argue it was rather invented in the UK, to suit the taste of British curry-lovers.

This recipe shows how to prepare it the classic way- marinating the chicken first and then cooking it in the curry sauce. (Recipe by Chef Clary Wilson)

Ingredients for Chicken Tikka Marinade:

250g chicken breast- diced 2.5 cm

2 Tbsp plain yoghurt

2 Tbsp double cream

2 Tbsp mustard or vegetable oil

25g onion- finely chopped

1 green chilli- finely chopped or ½ tsp chilli powder

½ tsp ginger puree or powder

½ tsp garlic puree or powder

½ tsp garam masala

½ tsp Kashmiri masala paste

½ tsp Tikka masala paste

Put all above ingredients in a bowl and mix well together. Cover with cling film and leave to marinate in the fridge for at least 1 hour.

When the chicken is ready, place it on a lightly greased baking tray and bake at 180C (in preheated oven) for approx. 15 minutes. Turn it over once.

Alternatively place it on metal skewers and cook in Tandoor oven for 10-12 minutes.

Masala Sauce:

100g onion masala- curry base sauce

2 Tbsp mustard or vegetable oil

½ tsp ginger puree or powder

½ tsp garlic puree or powder

½ tsp tandoori masala

½ bell pepper (green)- diced finely

½ bell pepper (red) – diced finely

1 tsp paprika

1 tsp salt

2 tsp kasoori methi (dried fenugreek leaves)

½ tsp garam masala

2 tsp tomato puree

Place all the ingredients in a small bowl and blend together until smooth to make a paste.

 Heat the oil in a frying pan and add the masala sauce gradually a tablespoon at a time until the sauce turns light brown.

 Add cooked chicken, mix together and simmer on a low heat for about 20 minutes. If required add some Yakni stock (two tablespoons at a time).

Take off the heat and cool slightly. Mix in some plain yoghurt and single cream (ratio 1:1) to taste. Garnish with chopped fresh coriander. Serve with Indian flat breads or rice. Enjoy!