Topic: Chicken Tikka Masala

[tempest63]

From Pat Chapman's The Bangladeshi Restaurant Cookbook

I am not a CTM type of guy, but this is the one that I use when people come round for a meal and it always gets a nod of approval.

Chicken Tikka for 4
675g(1.5lb) fresh chicken breasts, skinned, filleted and cut into20-24x3.75
(1.5 inch) cubes.

Marinade
2 teaspoons paprika
2 teaspoons chilli powder
2 teaspoons ground coriander
2 teaspoons garam masala
1-teaspoon ground cumin
0.5-teaspoon turmeric
150ml (5fl oz) thick natural yoghurt (home made is best but not essential)
2 tablespoons mustard oil
4 large, plump garlic cloves very finely chopped
2 tablespoons freshly squeezed lemon juice
1-tablespoon tomato puree
1-teaspoon salt
Approx 50ml (2fl oz) milk

1. Mix the marinade ingredients together in a large non-metallic bowl
2. Add the chicken pieces. Cover with cling film (Food wrap) and refrigerate for 24-60 hours. (If chicken has previously been frozen do not exceed the 24 hour marinating period, 60 hours can be achieved with fresh chicken which has not previously been frozen)
3. Just prior to cooking divide the chicken between four skewers. (Use the
marinade in a curry or discard it)
4. Pre-heat the grill to medium. Place the skewered chicken on an oven rack above a foil lined grill tray and place the tray in a midway position. Alternately the chicken can be barbecued.
5. Cook for 5 minutes, turn and cook for another 5 minutes.
6. Cut through one piece of chicken to ensure it is fully cooked through, it should be white right through with no hint of pink. Cook further as necessary. When fully cooked raise the tray nearer to the heat and singe pieces to obtain little flecks of blackening. Do not overdo it and burn the chicken
7. Serve with Indian bread, rice etc and a raita or reserve for use in Chicken


Tikka Massala.
Chicken Tikka Massala
2 tablespoons vegetable oil
3 large plump cloves of garlic, finely chopped
225g (8 oz) onions, very finely chopped
1.5 tablespoons bottled mild curry paste
1.5 tablespoons bottled tandoori paste
20-24 chicken Tikka pieces cooked to the previous recipe
6 tinned plum tomatoes, chopped
1-tablespoon vinegar, any type
1-tablespoon tomato ketchup
175ml (6 fl oz) canned tomato soup
Half a green pepper, chopped
0-4 fresh green chillies, chopped (optional)
100ml (4 fl oz) single cream
1-tablespoon garam masala
1 tablespoon chopped fresh coriander leaves
Salt to taste

1. Heat the oil in a large karai or wok
2. Stir-fry the garlic for 30 seconds, then add the onions and stir-fry for 8-10 minutes until golden brown
3. Add the pastes and stir-fry for a couple of minutes, then add the chicken and stir-fry for about 2 minutes, adding just enough water to keep things from sticking
4. Add the tomatoes, vinegar, ketchup, soup, green pepper and chillies if using. Stir-fry for 5 minutes or so.
5. Add the cream, garam masala and chopped coriander leaves. Simmer for a further 2 minutes, adding a little water if needed. Add salt to taste and then serve

[tempest63]

After posting the Pat Chapman recipe this morning I was given this recipe that is supposed to have originated from a restaurant in America.
The use of an Onion masala seems to indicate that it may possibly be of a restaurant origin.
I haven't tried this yet but may give it a go next week end.

Chicken Tikka Masala

Ingredients:

Chicken Tikka
1 ? pounds boneless chicken chunks
1 ounce ginger paste
1 ounce garlic paste
? ounce red chili powder
? ounce lemon juice
2 ounces hung curd
Salt, to taste
? ounce garam masala
? ounce oil

Onion Masala
1 pound onions
2 ounces cashews
4 whole cloves
6 green cardamom pods
2-inches cinnamon stick
? ounce cumin seeds
? ounce coriander powder
? ounce red chili powder
? ounce turmeric powder
Salt, to taste
1 ounce oil

Tomato Sauce
2 pounds fresh tomato pur?e
4 whole cloves
6 green cardamom pods
2-inches cinnamon stick
2 pieces mace
8 green chilis
4 large cardamom
? ounce ginger
1 ounce garlic
2 ounces butter
? ounce red chili powder
? ounce dried fenugreek leaves


1 ounce oil
? ounce garlic, chopped
? ounce cumin
? garam masala
? ounce dried fenugreek leaves
2 ounces heavy cream
1 ounce coriander, chopped
Method:

Chicken Tikka:
Marinate chicken chunks in the rest of the ingredients for 2 hours. Preheat oven to 350?F. Half cook 10 minutes.

Onion Masala:
Roughly chop onions and boil with the rest of the ingredients. Cook until the oil rises to the top and blend to a smooth consistency.

Tomato Sauce:
Simmer all ingredients together until the top is glazed. Blend to a smooth consistency.

Finishing
Heat oil over medium heat in large sauce pan. Add garlic, saut? until golden, then add tomato sauce, onion masala and chicken tikka. Cook until chicken is fully cooked through, then add spices. Finish with heavy cream and serve garnished with coriander.

[Cory Ander]

thanks for sharing these recipes Tempest