Chicken Tikka Masala
Chicken Tikka Masala[edit | edit source]
Chicken Tikka Masala is a popular dish consisting of roasted marinated chicken chunks (tikka) in a spiced curry sauce. The sauce is usually creamy and orange-colored. It is among the most popular dishes in the United Kingdom and is often considered a symbol of British cuisine.
History[edit | edit source]
The origins of Chicken Tikka Masala are somewhat disputed. Some claim it was created by South Asian chefs in Britain during the 1960s, while others suggest it has roots in Indian cuisine. One popular story is that it was invented in Glasgow, Scotland, when a customer requested sauce with his chicken tikka, leading the chef to improvise with a can of tomato soup, cream, and spices.
Ingredients[edit | edit source]
The main ingredients of Chicken Tikka Masala include:
- Chicken
- Yogurt
- Tomato
- Cream
- Spices such as cumin, coriander, turmeric, garam masala, and chili powder
Preparation[edit | edit source]
The preparation of Chicken Tikka Masala involves several steps:
Marination[edit | edit source]
The chicken is marinated in a mixture of yogurt and spices, which may include cumin, coriander, turmeric, and garam masala. This marination process can last several hours to ensure the chicken absorbs the flavors.
Cooking[edit | edit source]
The marinated chicken is then grilled or roasted until cooked. The sauce is prepared separately by cooking onions, garlic, and ginger, then adding tomatoes, cream, and spices. The cooked chicken is added to the sauce and simmered until the flavors meld together.
Variations[edit | edit source]
There are many variations of Chicken Tikka Masala, with some recipes using coconut milk instead of cream, or adding additional ingredients like bell peppers or onions. The level of spiciness can also vary depending on personal preference.
Cultural Significance[edit | edit source]
Chicken Tikka Masala is often cited as an example of the cultural exchange between India and the United Kingdom. It reflects the adaptation of Indian culinary traditions to suit British tastes, and it has become a staple in British Indian cuisine.
See Also[edit | edit source]
References[edit | edit source]
- "Curry: A Tale of Cooks and Conquerors" by Lizzie Collingham
- "The Indian Cookery Course" by Monisha Bharadwaj
External Links[edit | edit source]
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