Chicken Tikka Masala
Prep: 30 min
Cook: 40 min
Medium
Ingredients
600 g chicken breast (cubed)
200 ml yoghurt
2 tbsp garam masala
1 tsp turmeric
1 tsp chilli powder
400 ml tomato passata
200 ml double cream
1 onion
4 garlic cloves
2 cm fresh ginger
Cilantro, butter
The Story
Chicken Tikka Masala is technically considered a British invention, not Indian. The story goes that in the 1970s in Glasgow a Bangladeshi chef added tomato soup and cream to chicken tikka for a customer who wanted gravy. Nevertheless, its roots are firmly in the rich spice traditions of Indian cuisine and it is now Britain's national dish.
Instructions
- Marinate chicken in yoghurt, garam masala, turmeric and chilli for at least 2 hours.
- Grill or pan-fry marinated chicken until slightly charred.
- Sauté onion, garlic and ginger in butter. Add passata, cook 15 min.
- Stir in cream and cooked chicken; simmer 10 min on low heat.
- Garnish with cilantro, serve with naan or basmati rice.