Chicken Tikka Masala - Also known in the curry trade as CTM.
"Chicken Tikka Masala is now a true British national dish, not only because it is the most popular, but because it is a
perfect illustration of the way Britain absorbs and adapts external influences. Chicken Tikka is an Indian dish. The
Masala sauce was added to satisfy the desire of British people to have their meat served in gravy." - Extract from a
speech by British ex-Foreign Secretary, Robin Cook.
Preparation time: 9 hours (including marinating.)
- Grilled Chicken Tikka – 1 kg
- Onions, finely chopped – 4 large
- Oil – 10 tablespoon
- Cumin Powder – 1 teaspoon
- Coriander Powder – 1 teaspoon
- Ginger Paste – 1 tablespoon
- Garlic Paste – 1 tablespoon
- Red Chilli Powder – 1 teaspoon
- Cashew nut Paste – 100 gms
- Tomato Puree – 6 tablespoon
- Tomato Ketchup – 6 tablespoon
- Garam Masala – 1 teaspoon
- Salt – 1 teaspoon or to taste.
- Fresh Cream – 150 ml
- Dry Fenugreek Leaves, crushed – 1 tablespoon
- Fry onions in oil till it becomes light golden brown. Then add 1 teaspoon cumin powder, 1 teaspoon coriander powder
and mix well.
- Add 1 tablespoon ginger, 1 tablespoon garlic paste and cook for 5 minutes.
- Add 1 teaspoon chilli powder; then add cashew nut paste, 6 tablespoon tomato puree and 6 tablespoon tomato ketchup.
Reduce heat and keep stirring for 2 minutes.
- Add chicken tikka cubes. Then add 1 teaspoon garam masala and 1 teaspoon salt. Cook for 2 minutes.
- Finally, add the cream. Remove from fire. Add 1 tablespoon crushed fenugreek leaves and mix well. Serve hot.
Substitute chicken with lamb, prawn or vegetables for a different tikka dish.
If you want this dish to be more hot and spicier, simply double the quantity of all the spices listed under ingredients!