Sunday, June 10, 2012

England - Chicken Tikka Masala

Many people will say that this popular Indian dish has become the unofficial dish of England.  I'll play along.  I love Indian food, any shape, any size but when it gets a little westernization then it's just fun on the tongue.  I have some serious Indian cookbooks and love to cook authentically.  Most East Indian people I know are Vegetarians so I always get a little chuckle at the meat recipes.  This is an excellent recipe for the western palate.  It's comfort in a dish, perfect for those who haven't been very adventurous when it comes to trying new things.  For all the fish and chips in the UK, it's amazing how many people love 'a curry'.  This particular recipe is deadly simple. 

Add more chili powder if you like it spicier!

Simple Chicken Tikka Marsala
Serves 4

  • 1 lb chicken breasts, cut into 1/2" /1 cm cubes
  • 1" fresh ginger, grated
  • 1 garlic clove, minced
  • ½ cup/small handful fresh cilantro, finely chopped, plus extra for garnish
  • Juice and zest 1/2 lime
  • 3 tbsp vegetable oil
  • 1 tsp chili powder
  • 1 red onion, chopped
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 cup light cream or plain yogurt
  • 2 tbsp tomato puree
  • Salt and pepper to taste
  • Juice of 1/4 lemon

  • Instructions:
    1. Mix the chicken with the ginger, garlic, cilantro, lime and 1 tbsp of the oil. Let sit for 1/2 - 2 hours (I like a long marinate time)
    2. Heat 1 tbsp of the oil in a saute pan or wok and saute the chicken until cooked through.  Remove from pan and set aside
    3. Heat 1 tbsp of the oil in the same pan and cook the chili powder and onion until the onion is tender, about 4-5 minutes.  Add the turmeric and cumin and cook another minute.
    4. Add in the cream/yogurt and simmer 5 minutes.  Add the tomato puree, salt and pepper and lemon.  Simmer another minute.  Add the chicken back and cook another minute
    5. Serve with basmati rice and sprinkle with cilantro. 
    The rest of the Euro 2012 menu is here.

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