This has been voted the most ordered dish in the UK and it was created in England at the request of local customers. There are many versions, some for the indegenous population and some for the authentic palate. The recipe below is a mixture of ideas from England and Kenya!
Chicken Tikka MasalaPrint Recipe
- 2lb pre-cooked Chicken Tikkas/Tandoori chicken
- 3 tbs butter
- 3 tbs oil
- 4oz grated onion
- 2 crushed fresh green chillies (omit for mild)
- 1 tbs cumin
- 1 tbs fresh crushed garlic
- 1 tbs fresh crushed ginger
- half tsp salt
- 8oz fresh tomatoes crushed
- 2 tbs plain full fat yoghurt/2ozs single cream or 4oz single cream
- 4 tbs chopped fresh coriander
Add butter to a non-stick pan, melt and add the oil, add onions and fry until they are transparent but not brown.
Add the cumin stir for 1min then add green chillies, garlic, ginger and salt, mix well, then add tomatoes, reduce liquids until almost dry.
Blend the masalas in a liquidizer and return to the pan and bhun well until oil separates.
Add the yoghurt if using and cook together with other ingredients until assimilated.
Gently add the single cream, bring to a very slow boil add the cooked chicken pieces, simmer covered on low heat for 5mins.
Optional – in a small frying pan add 2 tbs oil and 1 tbs sliced coriander, when sizzling tamper the chicken.
Turn out into a serving dish or heated iron platter. Garnish with coriander and serve with naan, not suitable to serve with rice.