Chicken Tikka Masala is a British Dish. It was Invented when a British National asked for gravy on his or her Chicken Tikka which is Indian. Then the British started going to India and demanding their gravy on the Chicken Tikka in Bombay. I don’t make the news, I just report it.
A former Minister in GB said that Chicken Tikka was now the National Dish of the UK. A stab at multi-culturalism that grew out of a lack of respect for the original cuisine then results in changing the original to meet the needs of the defeated colonizer? Or something like that. I want my Indian food British. Good times!
In any event, it is delicious whoever made it up. You can make it at home, too. Here is what you do. Round up:
Marinade:
- 4-5 boneless chicken breasts cubed
- 1 and ½ Cups yogurt (I’m looking for the one with fat in…how you roll is up to you)
- 2 T finely chopped fresh ginger
- 2 t ground cumin
- 2 t cinnamon
- 3 t chili powder
- 2 t fresh cracked pepper
- Salt to taste
Sauce:
- 8 oz can tomatoes pureed (either pureed before or after they are put in the can – I don’t remember what is in my cabinet)
- 1 and 1/2 Cups heavy cream
- 2 finely chopped garlic cloves
- 2 finely chopped red chilies (I’m skipping the chilies so that my children and my mother-in law will eat dinner)
- 2 t ground cumin
- 2 t paprika powder
- 1 T ghee or clarified butter (I’m using 2 because butter makes everything taste better)
Some chopped cilantro for garnish
Salt and pepper to taste
Mix marinade in a bowl large enough to hold the marinade and chicken. Put the chicken in and thoroughly coat in marinade. Cover and fridge for one hour to overnight. Longer is better if you are a planner.
Preheat oven to 400 on convection bake. (450 if conventional) Remove the chicken from marinade, discard marinade. Put chicken on a cookie sheet that is covered with nonstick foil. Bake 5 minutes and turn over. Bake five more minutes.
In a large frying pan melt the ghee over med heat. Saute the garlic and chopped chilies so you can smell them. Add the dry spices.. When it gets pasty, add tomatoes. De-glaze pan to get the bits stirring around. Simmer 10-15 minutes until begins to thicken. Add cream and chicken. Simmer 10 more minutes. Remove to Bowl, garnish with cilantro. Serve with rice, naan, and, if your in our house tonight, fried okra…hooray. Eat it up yum!
John C. Shelton is a recovering attorney, husband, father of two, and newbie blogger. After 15 years in the wilderness (lawyers, on whole are a cranky lot) he is looking for health, happiness, and satisfaction. He started baking his own bread and gardening somewhat late in life.
One Man’s Midlife Crisis, Good Eating, A Wife, Two Kids, A Dog, and a Bunny
Don’t Worry…there’s a bunny.
Also check out my gardening blog,
MY GARDENING BLOG
SAVE MONEY BAKE YOUR OWN BREAD AND GROW YOUR OWN ORGANIC FOOD
Naan Bread Recipe by Manjula, Indian Vegetarian Gourmet
