It's a funny story on how a Tikka Masala was invented. It started with an Indian restaurant in the west end of Glasgow, Scotland. It all started with a cranky customer that sent back his dish claiming it was "too dry". The chef at the time was having tomato soup as his lunch so decided to add some of his soup to the sauce he made to appease the customer. It worked!
These were the spices, along with the yogurt and tomato sauce that had the customer, along with his friends, coming back again and again!
There are so many versions of this dish, but the only common thing about it is the spices and the chicken! I usually make a saute of the chicken, spice blend and olive oil, then when the chicken is done, I add rice, tomatoes, carrots, onions, and water to cover. Simmer till tender, add yogurt, coconut cream or just cream, to thicken the sauce and serve! Sometimes I don't add the tomatoes, I add a little tomato sauce... hey, it works!
Recipe:
Put some oil in a skillet, add a tad of finely chopped garlic and finely chopped onion. After they are browned, add some of the tikka masala, stir, then add some chicken broth. Cover the chicken with the sauce in the pan, cover, and poach until the chicken is done.While the chicken is cooking, you might cook up a batch of basmati rice to go with your dinner. Then I remove the chicken, add some more of the tikka masala mix and maybe some plain yoghurt, stir, and then put the chicken back into the pan and roll it around to get covered with the sauce. I like to serve the rice in a largeish flattish bowl, and I push the rice to the sides so that I can put the chicken in the middle. Garnish with chopped tomato and quarters of hard boiled egg, and then serve. If people want salt, they can salt it at the table.
These were the spices, along with the yogurt and tomato sauce that had the customer, along with his friends, coming back again and again!
There are so many versions of this dish, but the only common thing about it is the spices and the chicken! I usually make a saute of the chicken, spice blend and olive oil, then when the chicken is done, I add rice, tomatoes, carrots, onions, and water to cover. Simmer till tender, add yogurt, coconut cream or just cream, to thicken the sauce and serve! Sometimes I don't add the tomatoes, I add a little tomato sauce... hey, it works!
Recipe:
Put some oil in a skillet, add a tad of finely chopped garlic and finely chopped onion. After they are browned, add some of the tikka masala, stir, then add some chicken broth. Cover the chicken with the sauce in the pan, cover, and poach until the chicken is done.While the chicken is cooking, you might cook up a batch of basmati rice to go with your dinner. Then I remove the chicken, add some more of the tikka masala mix and maybe some plain yoghurt, stir, and then put the chicken back into the pan and roll it around to get covered with the sauce. I like to serve the rice in a largeish flattish bowl, and I push the rice to the sides so that I can put the chicken in the middle. Garnish with chopped tomato and quarters of hard boiled egg, and then serve. If people want salt, they can salt it at the table.
