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GeoffPs Chicken Tikka Massala

Posted on http://www.jamieoliver.com/forum/
Chicken Tikka Masala was invented, probably at the Shish Mahal restaurant in Glasgow, sometime around 1964. There are many variations on the original recipe, and it has become known as Britain's national dish smile - It is practically unknown in India.
The original is based on Chicken Tikka, which is a dry "barbecued" dish, of pieces of chicken marinaded in a yoghurt/spice mixture (actually cooked in a tandoor). The diners in Glasgow found this too dry, and demanded a sauce to go with it, so Mr Ali added it to a fairly standard Bangladeshi tomato based Massala, and so the dish as we know it was born. The Tikka and the Massala can be prepared separately in quantity ahead of time, and brought together in 5 minutes.

6 Chicken thigh pieces (boneless)

Marinade for Tikkas
* 6 tbsp. Yoghurt
* 1 tsp red chili powder
* 1 tbsp Garlic paste
* 2 tbsp Ginger paste
* 1 tsp Cumin Powder
* 1 tsp Garam Masala
* 4-5 tsp lemon juice
* Salt to taste

For Gravy
* 2 Tomatoes(chopped)
* 1 Onion
* 1 tsp Ginger-garlic paste
* ½ tsp. Cumin powder
* ½ tsp. Coriander powder
* ¼ cup Coconut Milk
* 1 tsp Sugar
* Salt to taste

Chicken tikka masala is a two step process, Tikka and Gravy. Grilling the chicken definetely flavors this dish but if you do not have a grill, you could use any oven too. Once you have your chicken grilling, you could start the gravy process in parallel.

1. Cut chicken into smaller pieces. Drain any water.

2. Mix all ingredients for the marinade and add chicken into it. Set aside for at least 1 hour

3. Grill chicken on hot grill (barbecue) to golden brown. Baste butter (or oil) frequently to ensure that chicken remains tender and moist. Do not overcook.

4. Heat oil and add ginger, garlic paste. Fry a little and add chopped onions.

5. Keep heat on high to slightly caramelize the onions. Caramelizing onions enhances its flavours for this dish.

6. When onions turn golden, add chopped tomatoes and keep frying on medium heat until the oil separates.

7. Add cumin and coriander powder. Mix

8. Add salt and sugar and drop the chicken tikka pieces in it.

9. Let it simmer for 5 minutes on low heat and let the flavors mingle a little.

10. Increase heat to high and incorporate milk slowly. Stirring continously.

11. Once the gravy is of right consistency, reduce heat to low. Prepare any garnish

12. Serve with chappatis or basmati rice. Chappatis are more "authentic".