CHICKEN TIKKA MASALA

Did you know? The Indian Chicken Tikka Masala has been voted for as the most popular UK dish, and rightfully so. There are two different claims as to the origin of this dish, some say it was  an accidental creation in the subcontinent by a British Army cook a very long time ago and others trace it back to the South Asian community in England in the 70s. This means one out of two things; the dish can be over 174 years old today (the British ruled India for a 100 years until exactly 74 years ago today), or it's no more than 40-50 years old as made popular by the diaspora of the modern immigration of Indians in the Uk. Authentically Indian or not, it is delicious and a staple around here.

This dish is created in two parts; roasted chicken pieces which is the Tikka + curry sauce which is the Masala. The first part involves marinated cubed chicken pieces, broiled - I use bone in and shred the meat off the bone later. The second part involves the gravy making and simmering the cooked pieces in the yumminess. My method of shredding the chicken by helps the flavor of the gravy permeate into the meat. This curry is served with fresh buttery, hot, flatbreads called naans, a jeera pilau - cumin infused rice, and a salad - specifically sliced onions with lemon and green chillies. 

This dish is very visually appealing. The chicken pieces and the gravy yield a robust and rich color for two reasons, the paprika plus the use of tomato paste. But like many Indian dishes that were originally low in fat, the modern recipe for chicken tikka masala is anything but. An average portion has around 450 calories and 30 grams of fat. A lot of that comes from the ghee (clarified butter) and heavy cream. I use oil and light whipping cream in mine to cut some calories and if you want it any lower, please make daal instead and skip the butter on that naan, silly me!

So without further ado, here is the recipe. If you make this CTM from my recipe please tag me on your share. All the spices in this dish are readily available at any supermarket today and online.

TO MARINATE THE CHICKEN TIKKAS:

• 4 boneless, skinless chicken thighs (roughly 1 1/2 lbs) cubed. Remember I keep these whole and after they are cooked I shred them by hand. This is optional.
• 4 tablespoons plain yogurt
• 2 tablespoons lemon juice
• 6 cloves garlic, minced
• 1 tablespoon minced ginger
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 2 teaspoons garam masala 
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper

Mix all of the ingredients together and marinate chicken for at least and hour if not more. I normally do this overnight and sometimes prep over the weekends for a weeknight meal. When i prep days in advance, I freeze the marinated chicken pieces in a ziplock bag and defrost in the refrigerator overnight. 

FOR THE GRAVY - MASALA:

• 4 tablespoons high smoke point cooking oil (I use 2 tablespoon ghee + 2 tablespoons avocado oil)
• 1 large onion, finely chopped (I prefer red in most of my curries)
• 1 bay leaf
• 1 tablespoon whole cumin seed
• 2 tablespoons minced ginger
• 8 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• 2 teaspoons cayenne powder
• 2 teaspoons ground turmeric
• 2 teaspoons garam masala
• 1 6oz can tomato puree
• 1/2 cup of raisins ( these dissolve in for a sweetness to balance the spice. you can substitute this for 2 tablespoons of brown sugar)
• 1 cup water (or more)
• 1 cup heavy cream
• 1 tablespoon dried fenugreek leaves (optional, but this gives the dish an authentic curry taste)
• chopped fresh cilantro, for garnish

METHOD:

For the tikkas: Typically this is done in a tandoor oven which is a clay cylindrical oven used for many Indian barbecue dishes as well as breads. Don't worry, we don't need a tandoor. We are going to broil our meat. Also the meat is always skewered which is a step we will omit too. 

Single layer your chicken on a roasting pan and cook under a high broil for 8-10 minutes. 

Now since this dish is getting finished in a gravy, you do not have to make sure it is cooked thoroughly, what we are looking for is a slight char to add to the smokiness of that paprika. Dark brown edges are a must. For this is important that you broil at high and on the top rack. As the meat is cooking start working on your curry.

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• For the gravy: 

• Heat the oil in a large pot over medium heat, when hot add the bay leaf and bloom the cumin, this is called the tadka. Essentially you are infusing your fat with the smokiness of cumin. 
• Then add onions and sauté the until slightly caramelized. 
• Add ginger, and garlic until tender, around 30-40 seconds. 
• Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. 
• Stir in raisins and cook for another 30 seconds or until they plump up. 
• Add the tomato paste and 1 cup of water, then bring to a boil and cook for about 5 minutes. 
• Add the chicken pieces and simmer for a good 8-10 minutes on low and constantly stirring. 
• Pour in the cream and cook for the last 30 seconds. 
• Finish off with the fenugreek leaves. Turn of heat.
• Garnish with cilantro and serve over cumin infused rice or with buttered naan bread.
• Happy Eating!
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