Many doubts, urban legends, and eerie ghosts still hang over Indian cuisine. And if you search among cooking websites, the panorama is depressing. Curry chicken with apples: ingredients mixed in an arbitrary and barbaric manner, as if they were the magic powders of Madam Mim in the throes of an attack of convulsions.
And when it comes to Indian cuisine, chicken tikka masala is one of the most controversial recipes. The dish is simple: tandoori chicken seasoned with coconut milk, yogurt, or cream, tomatoes, spices, and masala.
For convenience, we open a small parenthesis on the various spices known as “curry.” I invite you to grind, dose, and savor the taste and scent of each spice. The curry itself does not exist; it is a mixture. And the beauty of Indian cuisine is the symphony of these spices that dance on the plate.
The chicken tikka masala recipe is controversial because the city of Glasgow boasts the birthplace of this recipe, which is said to have originated in Scotland and then moved to India. The Indian cooks, in turn, claim the authorship of the chicken tikka masala, and so the querelle has become a matter of national pride that kindles the spirits.
Ingredients for making the authentic chicken tikka masala
- 500 grams of peeled tomatoes
- 250 ml of fresh cream or coconut cream
- 8 pieces of chicken tandoori
- chopped fresh coriander
To prepare tikka masala
- salt and pepper
- 2 teaspoons of cumin
- 2 teaspoons of paprika
- 1 small chili pepper
- 40 grams of ghee, clarified butter
- 2 cloves of garlic
How to Make Traditional Indian Chicken Tikka Masala
First of all, we will melt the ghee in a large frying pan.
Add the chopped garlic and the chopped (and seedless) chili when it’s hot.
Fry gently for 2 minutes, then add the cumin and paprika, season with salt and pepper, and cook for about 40 seconds.
Take care not to ignite medium-sized flames.
If you don’t have ghee, use olive oil; it’s not the same thing, but it’s not a tragedy.
Add the tomatoes and cream, which you can substitute with Greek yogurt, and cook gently for 15 minutes over low heat.
Remember to mix often so that it does not stick to the bottom of the pan.
While the tikka masala cooks, let’s take care of the chicken. Remove the skin and bones of the tandoori chicken and cut it into small pieces.
Taste the tikka masala, correct if necessary, and then dip chicken pieces in the sauce. Stir carefully and cook over low heat for 6 minutes with the lid on.
Serve the chicken tikka masala with steamed basmati rice and garnish with chopped coriander.
What wine goes well with chicken tikka masala?
We choose a fresh and frizzy Lambrusco di Sorbara: the bubbles will help you to clean the palate without clashing with the masala.
If you want to pair a cocktail, the delicate and fresh touch of Daiquiri is highly recommended.