Chicken Tikka Masala Recipe

Chicken Tikka Masala

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                         Image From: Wikipedia

It’s not just a movie, it’s a dish that has originated from India and taken the world, especially Britain by storm. It is a dish of roasted chicken chunks in a spicy sauce. The sauce is usually creamy and well spiced.

The trick to maximizing the taste is to marinade the chicken in yoghurt over night. There are many ways of preparing Chicken Tikka Masala, but the way Jamie Oliver does it is the best. It combines the flavors and techniques of both East and West to make a dish that once eaten, will not soon be forgotten!

Here is his complete recipe.

While at this delicious recipe, it would be good to mention the tikka masala recipe originated from Chicken Tikka, a dish that involves grilling a marinated piece of chicken over red hot coals, giving it a crispy finish on the outside with juicy tender bits on the inside and great barbecue aroma.

                               Image From: theeaton.com

Here’s how to make it:

Ingredients:

4 chicken quarters
 2 tbsp. lemon juice
 1\4 cup natural yogurt
 1 tsp. garlic paste
 1 tsp. ginger paste
 1-2 green chilies, crushed
 1 level tsp. cumin powder
 1 tsp. chili powder
 1 level tsp. coriander powder
 1 level tsp. chat masala
 1 level tsp. salt
 few drops of red or yellow food coloring
 oil for basting
 lemon wedges and onions for decoration

Method:

Make 3 or 4 deep incisions in each chicken quarter. Place the chicken pieces in a large bowl and rub the chicken with the lemon juice. Marinate for at least an hour.    

 Add ginger, garlic, green chilies, cumin, chili powder, coriander, chat masala, salt and food coloring to the yogurt and mix well. Cover the chicken pieces well with the yoghurt mixture and marinate for 5-6 hours or overnight in a refrigerator. 

Put the chicken pieces on metal skewers and grill the chicken over hot charcoal, basting once at the end of the cooking time.

The Tikka can also be cooked in an oven at 325F, (170C) or gas mark 3. Roast for an hour, basting frequently and turning once or twice to brown the both sides.