Surrounded by mystery and debate, no one will argue that chicken tikka masala is a great tasting dish
When it comes to one pot dishes, chicken tikka masala has to be near the top of our list. After all, it contains grilled chicken in a spicy tomato sauce. What’s not to like?
While chicken tikka masala is classified as an Indian dish, it was actually created in Great Britain…albeit, by a Bangladesh chef. It became so popular, that in 2001, British Foreign Secretary Robin Cook claimed that “chicken tikka masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences.”
It’s important to note the difference between Chicken Tikka and Chicken Tikka Masala. Simply put, chicken tikka is a kabob. A kabob which is seasoned with Indian-style spices and cooked on a unique grill called a Tandoor. While the kabob is tasty enough on its own, maybe it could be expanded upon. What if we add it to a spicy gravy, or a masala? You guessed correctly; we’d have us a platter of chicken tikka masala.
Chicken tikka masala seems to have started its roots in the 1950s as immigrants from India started making their way to Britain. Eventually, Indian restaurants began to dot the landscape. Let’s face it, Britain’s cuisine wasn’t exactly considered vibrant when it comes to flavor. The exotic flavors brought by the Indian chefs were an instant hit by the dining public. The curries and spices were a welcome addition to the flavor-deprived British.
The most common legend regarding the origin of tikka masala sauce goes back to the 1960s. It states that a British man ordered chicken tikka at an Indian restaurant. Upon its arrival, the customer complained that it was too dry. The chef tossed a can of tomato soup he had on hand on top of the tikka. He sprinkled on some spices along with a ladle of yogurt. The customer loved it! He came back often, many times with friends he felt needed to try his new found dish. Voila! Chicken tikka masala was born.
Fables and lore are typical of most of the world’s great dishes. It seems everyone wants credit for a great creation, and who can blame them? As for me, my duty on earth is to just enjoy them, including chicken tikka masala.
- 4-6 boneless, skinless chicken thighs
- 1 green pepper, cut into 1-inch pieces
- 1 tomato, seeds and pulp removed. Cut into 1-inch pieces
- 1 onion, cut into 1-inch pieces
- fresh cilantro, finely chopped (optional) plus extra for garnishing
- 6 bamboo skewers, soaked in water for 30 minutes (if grilling)
- Naan and rice for serving
- 1 cup Greek Yogurt
- 3 garlic cloves, minced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons of the chopped cilantro
- 1 tablespoon kosher or sea salt
- 1 tablespoon ginger paste (available in tubes at most grocery stores)
- 2 teaspoons fresh-ground pepper
- 2 teaspoons cumin
- 1-1/2 teaspoons garam masala
- 1 teaspoons ground coriander
- 1/2 teaspoon ground cayenne, more or less per personal taste
- ½ cup chicken broth
- One 14 ½-ounce can diced tomatoes, puréed in a food processor
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 T cumin
- 1 T coriander powder
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ginger paste
- cayenne pepper to taste
- salt and pepper to taste
- Rinse the chicken and dry well with paper towels. Trim away any excess fat and cut into 1-1/2-inch cubes.
- In a mixing bowl, combine marinade ingredients and whisk until well blended.
- Add chicken and vegetables to the marinade and mix until everything is well coated. Cover and place in the refrigerator. Marinate for at least an hour, but 6 to 8 hours is best. Turn occasionally.
- Remove chicken and vegetables from marinade and thread onto the soaked skewers, alternating veggies and chicken. Discard marinade.
- Prepare a grill for two-zone grilling using medium-high heat with a well oiled cooking grate.
- Place skewers directly over fire and cook for 5 to 8 minutes, turning occasionally. Cook just until chicken is slightly browned on all sides. Chicken will finish cooking in the sauce.
- Remove skewers from grill and set aside. Heat a cast iron skillet or dutch oven over the fire.
- Once hot, add olive oil and allow to heat up. Add garlic and chopped onion and cook just until onions become slightly translucent.
- Combine remaining ingredients except cayenne, salt and pepper. Cook for about 5 minutes, while stirring occasionally.
- Season per taste with cayenne, salt and pepper. Pull chicken and vegetables from skewers and add to skillet. Mix well.
- Cover skillet and move to the cooler side of the grill. Close grill and allow to cook for 10 minutes. Cook until an instant-read meat thermometer registers 160°F (70°C) when inserted into the chicken.
- Remove from grill and garnish with chopped cilantro. Serve with rice (Basmati, recommended) and naan, if desired.
- Remove chicken and vegetables from the marinade, shaking off excess marinade. Keep chicken and vegetables separate. Discard marinade.
- Heat a pan over medium-high heat. Add olive oil. Once oil is hot, add chicken, garlic and chopped onion, Cook, while stirring until chicken is slightly browned. Add vegetables and cook for another 5 minutes until vegetables begin to soften, while stirring often.
- Combine remaining ingredients except cayenne, salt and pepper. Cook for about 5 minutes, while stirring occasionally.
- Season per taste with cayenne, salt and pepper.
- Reduce heat to a simmer and cover. Cook for an additional 5 minutes. Dish is done once chicken reaches 160°F (70°C) when checked with an instant-read meat thermometer.
- Garnish with a sprinkling of chopped cilantro. Serve with rice (Basmati, recommended) and naan, if desired.
Recipe © 2016 Gary Glen | Photo © 2016 Gary Glen | All rights reserved
Here’s some great recipes to go along with the chicken tikka masala.
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