WHAT IS TIKKA MASALA?
Isn’t it as English as fish and chips? Chicken Tikka Masala is probably the best known of all Indian restaurant dishes and one of the most beloved. A secret about this creamy tomato-flavored sauce: one popular theory is that it’s not a traditional Indian dish at all. According to one legend, Tikka Masala was created in a Glasgow restaurant. Another story has it that it was the invention of an Indian chef at a London eatery. He wanted to meld South Asian flavors with a creamy sauce in order to appeal to English audiences. However they got there, the end result is a sauce that features both garam masala, ginger, tomato paste and heavy cream.
SUGGESTIONS WHEN MAKING TIKKA MASALA
This is a great simmer sauce to make ahead of time and keep in the refrigerator for a quick Indian-inspired meal. It’s equally good with chickpeas, lentils, boneless chicken, fish or shrimp. Simply cook your main ingredients, and then add it to the Tikka Masala sauce. Then simmer together for 20 minutes to combine the flavors.
WHAT GOES WITH TIKKA MASALA?
Chicken is the fan favorite for this sauce! A classic and easy preparation is to cube a chicken breast and season it with garam masala, ginger and tandoori seasoning. This is now widely available in the spice aisle of grocery stores. Bake the meat in the oven or grill it and then add it to this sauce. Fenugreek leaves add an authentic flavor to this dish but if you can’t find them, instead garnish the finished dish with parsley or cilantro leaves.