Chicken Tikka Masala
Photo: Sriyarao22, CC BY-SA 4.0
Chicken tikka masala is a British-born curry of roasted chicken pieces in a spiced tomato and cream sauce. It was built to echo Indian cooking rather than copy it, and no two cooks agree on a fixed recipe. This version leans on ready-made curry and tandoori pastes, so the work is quick once the chicken tikka is cooked. Mustard seed oil gives the base a sharp edge, and the chiles let you set the heat yourself.
Instructions
Heat the oil in a wok or large frying pan. If you are using mustard seed oil, make sure it is hot before anything goes in.
Add the garlic and the onions, if using them, and stir-fry until they are browned.
Stir in the curry paste and the tandoori masala paste, mixing well. Loosen the pastes with a little water or yogurt so they coat the pan rather than stick to it.
Add the cooked chicken tikka and stir-fry for about two minutes, just long enough to heat the chicken through.
Pour in the chopped tomatoes, then add the vinegar or tamarind, the tomato paste and the chiles. Simmer for about five minutes, adding a splash more water if the sauce gets too thick.
Stir in the cream, the garam masala and the chopped cilantro, and let everything simmer briefly so the flavors come together.
Garnish with fresh coriander. Serve with naan, turmeric rice, onion bhajis, or a glass of white wine.
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