Chicken tikka masala recipe PLEASE!

MrsBartolozzi

Sadly there isn't a recipe for Tikka Masala here, but a Scottish chain of restaurants have a cookbook for sale and there are several recipes on their website for free!
http://www.ashokarestaurants.com/index.php?option=com_content&task=blogcategory&id=18&Itemid=139

Just click on the links on the right. Incidentally the Tikka Masala was invented in the UK (I've heard tell Glasgow, but won't get into that here!) and Ashoka (the restaurant here) invented the latest Western Curry - the Chicken tikka Chasni. It's a sort of sweet and sour masala and very yum! i've eaten both from Ashoka and made their recipe and can say the recipe is very authentic!

anguk

ifonlyitwaseasier wrote: »

try getting "the takeaway secret" by kenny mcgovern, has a rather lovely tikka and tikka masala recipe

I'd second this, I've made it lots of times for my OH & DD and they say it's the nearest to the Indian Takeaway they've ever had. It's lovely and creamy and pinky red too, I use Dr Oetkers natural red colouring.

The book is only £3.95 from Amazon with free delivery:
http://www.amazon.co.uk/Takeaway-Secret-Cook-Favourite-Fast-food/dp/0716022354/ref=sr_1_1?ie=UTF8&qid=1294356660&sr=8-1

There's a big thread about the Takeaway secret book with pictures of the recipes:
https://forums.moneysavingexpert.com/discussion/2665259

flashnazia

if you don't want to use colouring use paprika. Use lots! It will be vibrant dark orange but not red.

kochi1

Butter chicken is an alternative dish which has got almonds but not the food colouring - one of my mum's favourites.

Ingredients:
150ml natural yogurt
50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger paste
1 tsp garlic paste
400g can tomatoes
1 1/4 tsp salt
1kg chicken, skinned, boned and cubed
75g butter
1 tbsp corn oil or veg oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

Put the chicken into a large mixing bowl and pour over the yogurt mixture.
Set aside. Melt together the butter and oil in a wok or frying pan.

Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.

Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

Nice with some naan bread.

MrsRogers

I know its not totally from scratch (Getting the right blend of spices can be so difficult)

I sometimes cheat and use the Patak Curry Paste. They are very good tbf and keep in the fridge for ages.

Go to their website they have loads of recipes (as per below)

http://www.pataks.co.uk/recipes


Ingredients

2 tbsp vegetable oil
1 tbsp butter
400g onions, chopped
600g chopped tomatoes
1kg chicken breast , skin removed and cut into 2.5-4cm cubes
4 tbsp Patak's Tikka Masala Paste
2 tbsp thick plain yoghurt
salt, to taste
150ml cream
large pinch dried fenugreek leaves (optional)
3 tbsp fresh coriander, chopped
juice of ½ lemon
pinch of sugar

Stephb1986_2

I know in one of Jamie Olivers cookery books he tells you to use pataks curry paste, it does work I've used it a few times but not that often

Steph xx

wookiebob

My DH uses a book called the Curry Secret, which has a base sauce that you add different things too, he batch cooks up the base sauce and freezes it so we can have a curry when it suits. Everything so far has been great. I'd also recommend the Ashoka recipes, if it's from their restaurants, then will be good as their Tikka Massala is amazing!

Stephen_Leak

This one comes close to those I've had from The Raj (the best Indian restaurant in Bristol) and Allspice (the best Indian takeaway in Bristol).

1. CHICKEN TIKKA

Serves 2

INGREDIENTS

500g of boneless chicken
1 tablespoon of lemon juice
1 tablespoon of oil
2 tablespoons of tikka spice mix
2 tablespoons of Greek style plain yoghurt

SPECIAL EQUIPMENT

Bamboo skewers

DEFROSTING

If you are using frozen chicken, make sure that it is completely defrosted before use. Leave it in the fridge overnight, or out of the fridge and covered for at least 6 hours.

METHOD

Chop the chicken into 5cm (2 inch) pieces.

Put the lemon juice, oil and spice mix into a bowl. Mix thoroughly. Add the chicken pieces and
yoghurt. Mix thoroughly, until the chicken is completely coated in the marinade.

Leave it in the fridge and covered for at least 1 hour

Put 4 or 5 chicken pieces onto each skewer. This is a slippery, messy but strangely satisfying job.

Grill for 15 to 20 minutes, turning frequently, until the chicken is thoroughly cooked.

ADDITIONS & ALTERNATIVES

Use chicken or turkey, whichever is cheapest.

Serve with boiled rice, naan bread or salad.

If you are just making chicken tikka, add ½ a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.

If you are making chicken tikka masala, use the leftover yoghurt for the tikka masala sauce.
　
2. CHICKEN TIKKA MASALA

Serves 2

INGREDIENTS

1 small bunch of fresh coriander
50g sachet of creamed coconut
1 tablespoon of tikka spice mix
142g tin of tomato puree
250 ml of water
200ml of plain yoghurt
1 quantity of chicken tikka

METHOD

Wash the coriander, shake it dry, pick the leaves off the stalks and then finely chop the leaves.

Put half of the chopped coriander, the coconut, tikka spice mix, tomato puree, water and yoghurt into a saucepan on a low heat, Slide the chicken tikka pieces off the skewers and put them into the pan. Mix thoroughly.

Continue to cook until the sauce is hot. Stir frequently to stop it sticking.

After serving, sprinkle the remainder of the chopped coriander on top

ADDITIONS & ALTERNATIVES

Serve with boiled rice, naan bread or salad.

HISTORICAL NOTES

"Tikka" is Persian, Urdu, and Punjabi for "bits" or "pieces". " Masala" is Hindi for "mixture".

Chicken tikka, the dish it’s based on, is an authentic Indian dish, originating in the Punjab. However, to say that the origins of chicken tikka masala are disputed is an understatement.

One well-publicised version of the origins of the dish is that it was conceived at the Shish Mahal restaurant in Glasgow in the early 1970’s, when a customer complained that his chicken tikka was too dry and asked for some "gravy". The chef quickly prepared a sauce from spices and a tin of Campbell’s condensed tomato soup.

A number of Indian chefs counter-claim that it is one of many variations on a dish from the time of the Mughal Emperors.

However, on the Shish Mahal Restaurant’s website, there is a report of an article in The Telegraph (not the UK one, but the one in Calcutta) on 23 July 2009, where a food writer turned restaurant owner called Iqbal Wahaab was reported as saying, "No one really knows who created the dish. It just evolved. I was the one who told the story about the dish being invented because a customer had complained his food was too dry. But I now confess that I made that story up." This is very odd, as it undermines the restaurant’s claim to fame.

Despite all of this, no-one can deny the dish’s popularity. According to a Curry Club survey, it is Britain’s most popular restaurant dish. One in seven curries sold in the UK is chicken tikka masala. Britain now exports chicken tikka masala to India and Bangladesh, to meet the demand from tourists, who don’t know that it isn’t actually Indian.

The cross-cultural popularity of the dish in the UK led former Foreign Secretary Robin Cook to describe it in a speech in April 2001 on British identity, as "a true British national dish", and not the British national dish.

There is no standard recipe for chicken tikka masala. A survey in 1998 by the Real Curry Restaurant Guide of 48 different recipes found that the only common ingredient was the chicken.

triticale

Stephb1986 wrote: »

I know in one of Jamie Olivers cookery books he tells you to use pataks curry paste, it does work I've used it a few times but not that often

Steph xx

A friend who spent years working in the takeaway industry swears that jars of pataks are used at all indian takeaways (in the midlands, at least).

zippychick

wookiebob wrote: »

My DH uses a book called the Curry Secret, which has a base sauce that you add different things too, he batch cooks up the base sauce and freezes it so we can have a curry when it suits. Everything so far has been great. I'd also recommend the Ashoka recipes, if it's from their restaurants, then will be good as their Tikka Massala is amazing!

curry queens curry thread -the recipes are based on that very book :A