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ChickenTikkaMasala Chicken tikka masala has a truly postcolonial history, produced when one of the world's greatest cuisines found itself confronted by a British palette unused to anything spicier than table salt. Legend has it one obstinate diner demanded gravy on tandoori chicken. A bemused chef responded by adding tin of Campbell's tomato soup and pinch of spices, unwittingly partaking in early example of fusion cookery. |
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Ingredients Part 1. 2 lbs. boneless chicken breast 1/4 cup yogurt 3 t. minced ginger 3 t. crushed garlic 1/4 t. white pepper 1/4 t. cumin powder 1/4 t. mace 1/4 t. nutmeg 1/4 t. green cardamom powder 1/4 t. chili powder 1/4 t. turmeric 3 T. lemon juice 4 T. vegetable oil Melted margarine (for basting) Part 11.
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The Method Whisk all of the ingredients in Part I together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes. While doing this, make the sauce in Part II. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.
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