Chicken Tikka MasalaChicken Tikka Masala 
 

  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 
  Bengali cooks in England 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."


    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 
  1. Pulp together ginger/garlic and some salt - melt butter and fry onions 
  until soft - add pulp and cook for few minutes.

  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)