Sent in by my "cousin" John Taggart in Scotland, who says, "You may well know this one, apparently the most popular restaurant dish in the UK. Invented by a [local] Bengali chef, it has now gone home and is the dish to eat in Delhi! I've never eaten the same recipe in two restaurants so here goes." Michael Hoffs of Glasgow adds that the dish was "invented in my lovely native city of Glasgow in the beautiful country of Scotland, when a customer at one of our better Indian restaurants asked for a gravy for the chicken he was eating. The chef invented, the now legendary, Chicken Tikka Masala."
1. Pulp together ginger/garlic and some salt - melt butter and fry onions until soft - add pulp and cook for few minutes.
- 1 pound chicken tikka (marinate chicken in store-bought tikka paste and yoghurt and grill or barbecue until just cooked, or just use fresh chicken!)
- 1 inch root ginger peeled and chopped
- 3 cloves of garlic peeled and chopped
- salt as desired
- 2 ounces unsalted butter
- 1 onion finely chopped
- quarter teaspoon turmeric powder
- half teaspoon ground cumin
- half teaspoon ground coriander
- half teaspoon garam masala
- half teaspoon chilli powder
- 4 fluid ounces chicken juices from grilling/warm water
- 10 fluid ounces double cream (I just add what looks right!) [N.B. - English "double cream" is very difficult to find in the States - you can substitute heavy whipping cream]
- 2 tbsps ground almonds
2. Stir in all powdered spices and cook for few minutes.
3 Add juices and water to make a thick sauce. Warm through, then add cream and heat through gently.
4. Now add the cooked chicken and cook for 10 minutes in the sauce.
5. Stir in the ground almonds and simmer for 5 miutes or so.
Usually served with saffron rice and naan bread.
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Chuck Taggart (e-mail chuck)