Chicken Tikka Masala

Chicken tikka masala is an Anglo-Indian dish with Indian culinary influences. This is a basic recipe that we can “Italianize” with a touch of ingredients that can be easily found in Italian kitchens.

Ingredients

• 500 g chicken breast, cut into chunks
• 250 ml plain yogurt
• 2 garlic cloves, minced
• 1 small piece fresh ginger, grated
• Juice of 1/2 lemon
• 2 tablespoons Garam Masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• Salt, to taste
• 2 tablespoons olive oil (for the Italian touch)
• 1 medium onion, chopped
• 400 g canned peeled tomatoes (another Italian touch)
• 200 ml single cream or light cream
• Fresh coriander, for garnish (optional)
• Basmati rice, for serving

Preparation

1. In a bowl, mix the yogurt with the garlic, ginger, lemon juice, Garam Masala, turmeric, cumin and salt. Add the chicken chunks and marinate for at least one hour in the refrigerator (if you have time, leave it to marinate overnight).

2. In a large pan, heat the olive oil and sauté the chopped onion until it becomes translucent. Add the marinated chicken (without excess marinade) and cook until well sealed on all sides.

3. Add the peeled tomatoes and cook over medium-low heat for about 15-20 minutes, until the sauce reduces and the chicken is fully cooked.

4. Pour in the single cream, stir well and cook for another 5-10 minutes, until the sauce reaches the desired consistency. Taste and adjust salt if necessary.

5. Serve the chicken tikka masala garnished with fresh coriander on top and accompanied by basmati rice.

Trivia

Despite its Indian origins, chicken tikka masala is often considered a British dish. Legend has it that it was invented in an Indian restaurant in the United Kingdom to satisfy local customers’ tastes by adding tomato sauce to pieces of chicken tikka.