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Chicken tikka masala: the original recipe from India

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Nutritional information

159
calories

Chicken tikka masala: the original recipe from India

  • 30 minutes + 1 hour to make tandoori chicken
  • Serves 6
  • Medium

Directions

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Many doubts, urban legends, eerie ghosts still hang over Indian cuisine. And if you search among the 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 or yogurt or cream, tomatoes, spices, and masala.

We open a small parenthesis on the various spices that we call curry for convenience. 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 it is the city of Glasgow that boasts the birthplace of this recipe that is said to have originated in Scotland and then moved to India. Obviously 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 real chicken tikka masala

6 servings

  • 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 prepare the real Indian chicken tikka masala

First of all, we are going to melt the ghee in a large frying pan. When it’s hot add the chopped garlic and the chopped (and seedless) chili. Fry gently for 2 minutes, then add the cumin, paprika, season with salt and pepper, and leave on the heat for about 40 seconds. Be careful not to burn, medium flame. 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. That’s all.

Chicken tikka masala original Indian recipe with rice, Indian cuisine, recipes 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.

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