Chicken Tikka Masala

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 for 4

675g(1.5lb) fresh chicken breasts, skinned, filleted and cut
into20-24x3.75
(1.5 inch) cubes.

Marinade
2 teaspoons paprika
2 teaspoons chilli powder
2 teaspoons ground coriander
2 teaspoons garam masala
1-teaspoon ground cumin
1/2-teaspoon turmeric
150ml (5fl oz) 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 puree
1-teaspoon salt
Approx 50ml (2fl oz) 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 24-60 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
225g (8 oz) onions, very finely chopped
1.5 tablespoons bottled mild curry paste
1.5 tablespoons bottled tandoori paste
20-24 chicken Tikka pieces cooked to the previous recipe
6 tinned plum tomatoes, chopped
1-tablespoon vinegar, any type
1-tablespoon tomato ketchup
175ml (6 fl oz) canned tomato soup
Half a green pepper, chopped
0-4 fresh green chillies, chopped (optional)
100ml (4 fl oz) 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 8-10 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


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