TIKKA MASALA CURRY

Tikka Masala

Tikka masala curry is a rich tomato based creamy sauce, with a sweet, sour taste and hints of spice. Some say this dish was created in England or created by Indians for the British as a mild  introduction to the world of spice and curries. Wherever it came from, Chicken Tikka Masala is one of the nations favourite meals and firmly sits on the menu of many restaurants

To make this curry:

A) you need to marinate the meat/fish or vegetables in advance;

B) Make the masala or sauce

C) Cook the marinated meat/fish/vegetables

D) Combine everything together

A) CHICKEN MARINADE (serves 4)

  • 500 g boneless, skinless chicken thighs/breast OR 400 g firm white fish OR 400 g paneer OR 500 g Cauliflower
  • 125 g plain yogurt or Greek yogurt
  • 2 tbs lemon juice
  • 6 garlic cloves, crushed
  • 1 tbs crushed or grated ginger
  • 2 tsp salt
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp garam masala
  • 2 tsp paprika or Kashmiri chilli or cayenne pepper

Planning & Preparation for marination

  1. Measure out all ingredients
  2. Dice the meat/fish/veg in 1 inch pieces
  3. Crush the garlic
  4. Mince or grate the ginger
  5. Juice one lemon

Method

  1. Place the meat/fish/veg in a bowl
  2. Add the yogurt, crushed ginger and garlic
  3. Add all the spices and salt
  4. Mix until everything is well coated in the yogurt mixture
  5. Squeeze the juice of a lemon into the bowl and mix
  6. Cover and leave in the fridge for at least 1 hour or even overnight
  7. Take the marinated meat/fish/veg out of the fridge
  8. Lay it on a foiled baking tray and grill for 6-8 mins, turning to ensure its cooked through and set aside*

 

B) MAKE THE SAUCE or use TSY sauce

  • 3 tbs oil
  • 4 cardamom pods slightly bruised
  • 4 cloves
  • 1 piece of cassia bark/cinnamon
  • 1 large onion, finely chopped
  • 2 tbs grated ginger
  • 8 cloves garlic, crushed
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 2 tsp ground coriander
  • 2 tsp paprika/Kashmiri chilli/Cayenne pepper
  • 1 tsp chilli powder (optional)
  • 1 tsp Garam Masala Blend
  • 1 tbs tomato puree
  • 800 g plum tomatoes
  • Salt to taste
  • 300 ml water
  • 200 ml yogurt/coconut milk/cream
  • a handful of chopped coriander

Planning & Preparation for the sauce

  1. Measure out all ingredients
  2. Dice the onions
  3. Crush the garlic
  4. Mince or grate the ginger
  5. Blitz the plum tomatoes with a hand blender
  6. Chop the coriander

Method

  1. Heat the oil in a pan and when hot enough add the cardamom, cassia bark and cloves. Fry for 1-2 mins
  2. Add the diced onions and let these cook until golden in colour.
  3. Now add the crushed ginger and garlic and the dry spices. Stir and leave to cook. but not burn, for 2-3 mins
  4. Time to tip in the tomatoes, the puree and half the water.
  5. Salt to taste
  6. Cook on a medium heat for 6-7 mins until the sauce is thick and the oil separates.
  7. Add the yogurt or cream or coconut milk, stirring continuously until the mixture is all incorporated together
  8. Add water if too thick, taste and add more spices or salt if needed.
  9. Leave to simmer on a low heat

C) Make the Tikka

  1. Take the marinated meat/fish/veg out of the fridge
  2. Lay it on a foiled baking tray and grill for 6-8 mins, turning to ensure its cooked through and set aside
  3. Alternatively you can stir fry in 1 tbs of oil and then set aside

D) Assemble Tikka and the Masala

  1. Finally add the cooked meat/fish/veg (tikka) to the  masala sauce and leave to simmer for 5-6 mins
  2. Serve the tikka masala on a bed of rice, sprinkled with chopped coriander

Note:- You can add the marinated or even the unmarinated meat/fish/veg straight to the sauce without grilling or stir-frying it. If using this method to combine the tikka and the sauce, ensure everything is cooked through for longer on a low/medium heat for at least 15 – 20 mins.

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