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 of chicken breast, cut into chunks
• 250 ml of natural yogurt
• 2 cloves of garlic, chopped
• 1 piece of fresh ginger, grated
• Juice of 1/2 lemon
• 2 tablespoons of Garam Masala
• 1 teaspoon of turmeric powder
• 1 teaspoon of cumin powder
• Salt, to taste
• 2 tablespoons of olive oil (for the Italianization)
• 1 medium onion, chopped
• 400 g of canned peeled tomatoes (another Italianization)
• 200 ml of liquid cream or milk cream
• Fresh coriander, to garnish (optional)
• Basmati rice, to accompany

Preparation

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

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

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

4. Pour in the liquid cream, mix well, and let 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.

Curiosity

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 UK to satisfy the tastes of local customers by adding tomato sauce to pieces of chicken tikka.