The global allure of tikka masala: A culinary journey

Indian restaurants are popping up increasingly, gaining more fans along the way. It's a safe bet that tikka masala will grace the menu of any establishment serving Indian dishes. As the most iconic dish of Indian cuisine, its origins are intriguingly linked to Glasgow. The tale suggests that when Indian-style chicken appeared too dry for British tastes, a chef ingeniously added tomato soup, thus creating chicken tikka masala. The exact origins remain a mystery, yet the dish is undeniably delicious.

Chicken tikka masala is a superbly aromatic chicken stew. The term 'tikka' refers to pieces of chicken marinated in yoghurt and spices such as turmeric, cumin, cardamom, and ginger. The chicken is then fried and simmered in a masala sauce, renowned for its intense flavour and extraordinary aroma. This sauce is concocted from a base of tomatoes, onions, garlic, and ginger, and, as with any Indian dish, it features a wealth of spices, including garam masala, cumin, coriander, turmeric, and cardamom. Add cream, yoghurt, or coconut milk to a creamy consistency.

Important! Tikka masala is traditionally served with basmati rice or naan bread. These accompaniments serve to temper the dish's spiciness.

Ingredients:

              
• 3 medium-sized chicken breasts,
• 2 onions,
• 400g of canned tomatoes,
• 120ml heavy cream or coconut milk,
• Oil for frying,
• 1 tablespoon clarified butter,
• Salt to taste,
• A handful of fresh coriander or parsley for serving.

For the yoghurt marinade for the meat:

          
• 200g of natural yoghurt,
• Juice of half a lemon or 1 lime,
• 1 chilli pepper,
• 4 cloves of garlic,
• 2 tablespoons grated ginger root,
• 2 tablespoons of Indian spice garam masala or a homemade spice mix.

Homemade Spice Mix:

        
• 1 tablespoon sweet paprika powder,
• 2 teaspoons ground cumin,
• 2 teaspoons ground coriander seeds,
• 1 tablespoon turmeric,
• 1 teaspoon black pepper.

Preparation Method:

              
1. Mix the spices from the homemade spice list. Finely chop the garlic and chilli, and combine with the remaining spices. Heat 2 tablespoons of olive oil in a pot, add the spices, and briefly fry while stirring.
2. Cut the chicken into small pieces. Mix yoghurt with lemon or lime juice, and season with half of the spice mix.
3. Pour the prepared yoghurt over the chicken and mix so that each piece is well coated. Place the meat in the fridge for at least half an hour.
4. Heat 60ml of oil in a pan, add a tablespoon of butter, and sauté the diced onion along with the remaining half of the spice mix.
5. Once the onion is soft, add the chicken pieces and fry until browned.
6. Add the tomatoes, simmer for a few minutes, and then pour in the cream or coconut milk.
7. Heat until the sauce thickens. Season with salt to taste.
8. Serve the tikka masala sprinkled with chopped coriander and cooked white rice. Naan bread also pairs well with this dish.