Although there is some controversy surrounding the origins of this curry, the most commonly accepted story is that it originated in my hometown of Glasgow in Scotland. The legend, in short, is that a customer in the Shish Mahal said that a chicken curry was dry, so Ali, the owners’ son, took the curry back to the kitchen. His dad was in the kitchen eating a bowl of tomato soup as he had a sore throat and Ali had an idea. Combine the two! The customer loved it, and the Tikka Masala was born!
This recipe is my version of this Glaswegian classic – Chicken Tikka Masala Curry. Serve it with some poppadoms or gluten-free naan *chefs kiss*
2 large onions (roughly chopped)
1 tomato (roughly chopped)
4 cloves of garlic (minced)
2 tbsp of butter
450g chicken thigh
1 tsp turmeric
5 tbsp tomato puree
1/2 tsp chilli powder
1 tsp garam masala
1 tsp cumin seed powder
1 tsp coriander seed powder
1 inch square of ginger (minced) (link to dried ginger substitute)
Pinch of black pepper
4 good tablespoons of natural yoghurt (dairy-free if required)
4 tbsp cream (dairy-free if needed)
Accompaniments to serve – rice, poppadoms etc.
- Dice chicken breast and place in a large bowl.
- Add turmeric, garam masala, coriander seed powder, cumin seed powder, garlic, ginger, pepper and 4 tablespoons of yoghurt.
- Put on some rice now if you are having your curry with rice.
- Allow marinating as long as possible, even if it is while you prep the other ingredients.
- Add butter to a pan. Allow the butter to melt.
- Caramelise onions in the butter.
- Add the tomato and cook till soft.
- Add tomato paste and chilli – stir.
- Add the cream gradually continuously stirring.
- Allow the mixture to cook for 1 minute.
- Add the marinated chicken.
- Cook until chicken is soft.