Chicken Tikka Curry Is A Decadant Curry With Masterful Subtle Spicing Justaposed With The Juicy Marinated Chicken
This is by far the most popular dish in Indian restaurants. Its origins are in Delhi and Punjabi Dhabas (food shacks) where the left over tandoori chicken pieces were added to a creamy tomato, butter curry and served the next day. It was so tasty taht it actually became a dish in its own right and is now enjoyed all over the world with a movement in Britian to make this dish their national dish as it the most popular dish in Britain today. This dish is as rich and decadant as chocolate.
4 boneless, skinless chicken breasts, cubed
3cm piece fresh root ginger, peeled and chopped
2 garlic clove, chopped
1 tsp mild chilli powder (optional)
1 tbsp. Ajika Tandoori Spice Blend
2 tbsp fresh coriander, chopped
juice of 1 lime
1 tbsp. ghee
2 tbsp. ghee
1 onion chopped
1 tsp. Ajika Tikka Masala
1 tsp. tomato paste
1 cup crushed tomato
8 oz. heavy cream
Put the chicken, ginger, garlic, chilli powder, tandoori spice blend, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. marinate for 4 hours.
Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally. Set aside.
Meanwhile, heat the ghee in a pan and fry the onion until transclucent. Add the Tikka spices and tomato paste and stir fry for 1 minute. Lower the heat, pour in crushed tomato and simmer for 2-3 minutes.
Add the chicken and simmer until the meat is succulent. Season with black pepper and stir in the heavy cream. Cook till the cream warms up.