Patak's Recipes |
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Chicken Tikka Masala
The development of the classic Tikka Masala is shrouded in myth and mystery. Some swear it was invented by their great grandmother. Others say it was developed by Indian chefs in the United Kingdom as a way to cater to British tastes for a gravy-like sauce with their chicken Tikka. However it came into being, Chicken simmered in a medium spiced creamy-tomato sauce is the most prevalent dish served in Indian restaurants. If you have the time and inclination, this recipe uses garlic, ginger and extra onion for even more texture but the dish works just as well using only chicken (fish or vegetables) and a jar of our sauce.
- Serves 6
- Preparation Time 40 mins
- Cooking Time 20 mins
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1-½ pounds boneless skinless chicken (breast, thigh or mix of the two)
¼ cup fat-free plain yogurt
1 teaspoon grated fresh ginger
1 to 2 cloves garlic, finely chopped
1 tablespoon vegetable oil
1 bottle (15 ounces) Patak’s® Tikka Masala Curry Cooking Sauce
2 tablespoons finely chopped cilantro (optional for garnish) |
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Dice chicken into ¾ inch pieces. Set aside Basmati rice is more traditional but any white rice works well. |
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