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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 4
The Tandoor originated in the north west of India centuries ago and is used for making, amongst others, tandoori and tikka dishes. Chicken Tikka is an authentic dish from this part of India and formed one of the mainstays of the tandoori restaurants that proliferated across the U.K. Latterly the restaurateurs, of whom the majority in the U.K are of Bangladeshi origin, have concocted a dish called Chicken Tikka Massala the main ingredient of which is the prepared Chicken Tikka. This dish has become the most popular available on the Indian Restaurant Menu across Britain despite the fact that it is hardly authentic Indian Cuisine.
These recipes come from Pat Chapman, founder of the Curry Club in Britain and an acknowledged expert on Indian food, and can be found in his book Bangladeshi Restaurant Curries.
Part 1 - Chicken Tikka:
1 ½ pound fresh chicken breasts, skinned, filleted and cut into 1 ½ inch cubes
2 teaspoons paprika
2 teaspoons chilli powder
2 teaspoons ground coriander
2 teaspoons garam masala
1 teaspoon ground cumin
½ teaspoon turmeric
5 fluid ounces thick natural yoghurt, home made is best but not essential
2 tablespoons mustard oil
4 large, plump garlic cloves very finely chopped
2 tablespoons freshly squeezed lemon juice
1 tablespoon tomato purée
1 teaspoon salt
approximately 2 fluid ounces milk
Mix the marinade ingredients together in a large non-metallic bowl. Add the chicken pieces. Cover with cling film (Food wrap) and refrigerate for 24 to 60 hours. (If chicken has previously been frozen do not exceed the 24 hour marinating period, 60 hours can be achieved with fresh chicken which has not previously been frozen)
Just prior to cooking divide the chicken between four skewers. (Use the marinade in a curry or discard it)
Preheat the grill to medium. Place the skewered chicken on an oven rack above a foil lined grill tray and place the tray in a midway position. Alternately the chicken can be barbecued. Cook for 5 minutes, turn and cook foe another 5 minutes. Cut through one piece of chicken to ensure it is fully cooked through, it should be white right through with no hint of pink. Cook further as necessary. When fully cooked raise the tray nearer to the heat and singe pieces to obtain little flecks of blackening. Do not overdo it and burn the chicken.
Serve with Indian bread, rice etc and a raita or reserve for use in Chicken Tikka Massala.
Part 2 - Chicken Tikka Massala:
2 tablespoons vegetable oil
3 large plump cloves of garlic, finely chopped
8 ounce onions, very finely chopped
1 ½ tablespoons bottled mild curry paste
1 ½ tablespoons bottled tandoori paste
20 to 24 chicken Tikka pieces, cooked to the previous recipe
6 tinned plum tomatoes, chopped
1 tablespoon vinegar, any type
1 tablespoon tomato ketchup
6 fluid ounces canned tomato soup
half a green pepper, chopped
up to 4 fresh green chillies, chopped, optional
4 fluid ounces single cream
1 tablespoon garam masala
1 tablespoon chopped fresh coriander leaves
salt, to taste
Heat the oil in a large karai or wok. Stir-fry the garlic for 30 seconds, then add the onions and stir-fry for 8 to 10 minutes until golden brown Add the pastes and stir-fry for a couple of minutes, then add the chicken and stir-fry for about 2 minutes, adding just enough water to keep things from sticking. Add the tomatoes, vinegar, ketchup, soup, green pepper and chillies if using. Stir-fry for 5 minutes or so. Add the cream, garam masala and chopped coriander leaves. Simmer for a further 2 minutes, adding a little water if needed. Add salt to taste and then serve.