Recipe for Real Indian Chicken Tikka Massala?

Question

Recipe for Real Indian Chicken Tikka Massala?

Answer 1

Here is an authentic one I have found ...... = )

Chicken Tikki Marsala

Part A:

2 lbs. boneless chicken breast

1/4 cup yogurt

3 tsp minced ginger

3 tsp crushed garlic

1/4 tsp white pepper

1/4 tsp cumin powder

1/4 tsp mace

1/4 tsp nutmeg

1/4 tsp green cardamom powder

1/4 tsp chili powder

1/4 tsp turmeric

3 tbsp lemon juice

4 tbsp vegetable oil

Melted margarine (for basting)

Part B:

5 oz. tomato paste

10 oz. tomato puree

2 lbs. tomatoes, chopped

2 tsp ginger paste

2 tsp garlic paste

2 tsp green chilies

1 tbsp red chili powder

2 tsp cloves

8 green cardamoms

Salt To Taste

3 tbsp butter

2/3 cup cream

1 tsp fenugreek

2 tsp ginger, julienned

honey to taste

Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.

Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.

While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.

Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.

If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala.

Answer 2

Supposedly, Chicken Tikka Masala is not really Indian in Origin. But based on an Indian recipe for Murgh Makhni, with the actual recipe for Chiken Tikka Masala originating in Glasgow, Scotland.

I tried to post a link to wikipedia which explains this. But I can't get the link to post.

Chicken Tikka (not Chicken Tikka Masala) is an authentic dish supposedly originating in the Punjab region of India and Pakistan. This is chicken marinated in yougurt and spices, then baked in a tandoor, on skewers, and continuously brushed with clarified butter (Ghee)

Answer 3

I love chicken tikka masala, and make it all the time

The best recipe i have found is for a very small amount, so im hoping you are making it for just you, I also cannot figure out how to make it with a lot of the sauce, with out making it taste horrible i have been experimenting with it!

I'm copying out of an Indian cookbook that i use! if you need any others, Feel free to ask! I can scan them and send them to you!

this serves four, but i've found it serves a lot less as i tend to eat a lot...HA

what you need is 2/3 cup plain yogurt

4tbsp lemon juice

2tbsp corn oil

2tsp garam masala (i'll tell you how to make that at the end)

2tsp ground cumin

1tsp chopped fresh gingerroot

1tsp chopped garlic

salt

8 skinless boneless chicken pieces (whatever part of the bird you like, the best is breast)

1tsp dried fenugreek

2tsp dried mango powder

1tsp dried mint

Mix the yogurt lemon juice corn oil garam masala cumin ginger garlic and a pinch of salt together in a bowl. Place the chicken in a large shallow oven proof dish. pour the yogurt mixture over the chicken and make sure it is coated well. cover with plastic and wrap and let marinate over night in the fridge.

preheat oven to 375 remove the plastic wrap from the chicken and cover dish with foil. bake the chicken in the marinade for 45 minutes. remove teh chicken from the dish when finished and cut the chicken into bite sized pieces. then spread out on a baking sheet.

stir the fenugreek, dried mango powder and the mint into the cooked marinade and pour over the chicken return to the oven and bake for an additional 10 minutes. transfer to a warmed dish then garnish with cilantro and serve with tomato wedges and pappadams!!

the garam masala is made like this

1 cinnamon stick

8 dried red chillies

5tbsp coriander seeds

2 tbsp cumin seeds

2tsp cardamom seeds

1tsp fennel seeds

1tsp black mustard seeds

2tsp black peppercorns

1tsp whole cloves

dry fry the cinnamon stick and dried red chillies in a heavy bottom skillet over low heat, stirring constantly,f or 2 minutes. Add the coriander, cumin cardamom fennel and black mustard seeds, peppercorns and cloves and dry fry stirring and shaking the skillet the whole time. for  8 minutes. or until they give off their aroma.

remove the skillet from heat and let cool then crush everything up, or put it in a blender to crush it to a powder.If you have extra afterwards you should put it in an airtight container and its good for 3 months!

also for the fenugreek make sure you cut off the stalks! They're bitter! and use only the small leaves!

Answer 4

Chicken Tick Marsala is a British dish, and in the top 10 of traditional English dishes - honest - it was adapted for western taste buds

Answer 5

THATS A BRIT DISH