Fluffy Leavened Bread
This dish is said to have originated in the Moti Mahal Hotel Restaurant in Delhi where the chefs didn't want to waste the leftover chicken from the tandoor. So to satisfy the British desire to have their meat served with gravy, they devised a creamy, luxurious sauce that would both keep the chicken deliciously moist and give it a new lease of life. Mind you, others say it was created in a Glasgow restaurant.
Whatever its origin, along with Korma, Tikka Masala is undoubtedly one of the UK's favourite curries. I love the way this has been absorbed and adapted into British culture (and even exported back to India, as it's now popular there!). To see and be a part of a real food evolution is quite amazing... doesn't taste half bad either.
To buy the main ingredients for my Tikka Masala, buy my curry kit here.
I like to have my chicken tikka masala just with plain rice so I can savour the flavour of the sauce.
|Typical values*||per Serving|
|of which saturates (g)||4.4|
|of which sugars (g)||1.7|