Tikka masala: Uncovering the secrets of an autumn delight

Indian restaurants are becoming more common, and their cuisine is gaining more fans. You don’t need to search extensively to find tikka masala on the menu, as it’s the most famous dish in Indian cuisine. Its origin is intriguing and ties back to Glasgow. The story goes that Indian-style chicken seemed too dry for the British palate, so a chef added tomato soup to it, creating chicken tikka masala. While the exact details are lost to history, the dish is undoubtedly delicious.

Chicken tikka masala is a richly aromatic chicken stew. Tikka, meaning pieces of chicken, is marinated in a mixture of yogurt and spices like turmeric, cumin, cardamom, and ginger. The chicken is then fried and simmered in a masala sauce. This sauce gives the dish its intense flavour and extraordinary aroma. The sauce is made with a base of tomatoes, onions, garlic, and ginger. As with any Indian cuisine, it must also contain plenty of spices, such as garam masala, cumin, coriander, turmeric, and cardamom. Add cream, yogurt, or coconut milk to a creamy consistency.

Important! Tikka masala is often served with basmati rice or naan bread, which helps to mellow the dish's spiciness.

Ingredients:

• 3 medium chicken breasts
• 2 onions
• 400 grams (about 14 oz) of canned tomatoes
• 125 millilitres (about 1/2 cup) heavy cream or coconut milk
• Oil for frying
• 1 tablespoon clarified butter
• Salt to taste
• A handful of fresh cilantro or parsley for garnishing

For the yogurt marinade for the meat:

• 200 grams (about 7 oz) of natural yogurt
• Juice of half a lemon or 1 lime
• 1 chili 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 mix. Finely chop the garlic and chili, combine with the remaining spices. Heat 30 millilitres (2 tablespoons) of olive oil in a pot, add the spices, and briefly fry while stirring.
2. Cut the chicken into small pieces. Mix the yogurt with lemon or lime juice, and season with half of the spice mix.
3. Pour the prepared yogurt over the chicken and mix so each piece is well coated. Place the meat in the fridge for at least 30 minutes.
4. Heat 60 millilitres (4 tablespoons) 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, then pour in the cream or coconut milk.
7. Cook until the sauce thickens. Season with salt to taste.
8. Serve the tikka masala garnished with chopped cilantro and cooked white rice. Naan bread also pairs well with this dish.