Legend has it that a customer in Glasgow complained that his chicken tikka was “too dry”. The Indian/ Bangladeshi/ Pakistani chef apparently took it back, opened a can of Campbell’s Tomato Soup, whipped it up with cream and a few spices to get the gravy ‘flowing’. Thus was born the chicken tikka masala aka CTM.
THE RECIPE
500g chicken, cut to bite-size pieces (serves 3-4)
Marinade
2 cm piece of fresh ginger and garlic, finely grated
1/4 tsp chilli powder, 1/4 tsp turmeric,
1 tsp garam masala, coriander powder, 1/2 tsp cumin powder
salt to taste, juice of 1 lemon
6 tblsp of yogurt
Combine the ginger, garlic, turmeric, chilli powder, garam masala, cumin, coriander and salt with the lemon juice and yogurt. Mix well. Cover and leave in the fridge to marinate overnight. Thread chicken pieces on to skewers and cook under the grill.
Sauce
4-6 tblsp vegetable oil, 1 large onion, finely chopped
2 cm piece of fresh ginger, garlic finely grated
1/4 tsp turmeric, 1/4 tsp chilli powder
1 tsp garam masala, 1 tsp coriander powder
1 tblsp tomato puree, salt to taste
2 tblsp ground almonds, mixed to a paste with warm water, 2 tblsp thick cream
fresh coriander leaves, chopped
Heat the oil in a large pan. Add the onion, ginger and garlic, stir and fry for 5-8 mins. Add turmeric, chilli, garam masala and coriander. Fry for 1-2 mins. Add tomato puree, salt and almonds. Add chicken and let simmer for 15-20 mins. You may need to add a little water to prevent burning. When the meat is tender, add cream, and sprinkle on the coriander leaves just before serving.
{{/usCountry}}Heat the oil in a large pan. Add the onion, ginger and garlic, stir and fry for 5-8 mins. Add turmeric, chilli, garam masala and coriander. Fry for 1-2 mins. Add tomato puree, salt and almonds. Add chicken and let simmer for 15-20 mins. You may need to add a little water to prevent burning. When the meat is tender, add cream, and sprinkle on the coriander leaves just before serving.
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