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.
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 paste
1 tbs tomato paste
1 tbs garam masala
Procedure
-
Heat
the oil in a wok (if available, otherwise a large frying pan).
-
Add the
garlic and onions (if using) and stir-fry until browned.
-
Add the
curry and tandoori pastes and mix well, adding a little water.
-
Add the
cooked chicken tikka and stir-fry for two minutes to heat through.
-
Add the
tomatoes, vinegar, tomato paste and chillies and simmer for five minutes.
Add more water if required.
-
Add the
cream, garam masala and chopped cilantro and simmer for a few minutes.
-
Garnish
with fresh coriander and serve with Naan bread, rice coloured yellow
with turmeric, onion bahjis and/or a good glass of white wine.
