How To Cook Chicken Tikka Masalla

Chicken tikka is a fine traditional Indian dish, but masalla is a clever invention. In the UK, around the 70s, a masalla sauce which was spiced up was added to chicken tikka to please a customer who thought the meat was too dry. Now this popular dish is on the menu of every Indian restaurant and takeaway in the UK, and curry lovers are familiar with it. There are also restaurants in India which serve chicken tikka masalla.

This is the recipe to cook chicken tikka masalla: 

• 150ml (5fl oz) single cream substitute
• 250ml of Aromatic Stock
• Half a teaspoon ground roasted cumin
• 55g (2
  oz) half-fat creme fraiche
• Half a teaspoon of ground roasted coriander
• Few chilles which are seeded and chopped
• 1 tablespoon of tomato puree
• Half a teaspoon of salt
• Half a teaspoon of sugar
• 2 tablespoons of finely chopped coriander leaves
• 1 quantity of cooked chicken tikka

Cooking procedure:

1. Place a saucepan over medium heat, and mix all the ingredients, except the cooked chicken tikka and coriander leaves. Stir the ingredients gently.
2. As soon as the sauce starts to bubble, reduce the heat to low ans
   simmer for 10-12 minutes.
3. Cool the sauce slightly, then puree it in a blender or press it through a sieve. Return to the saucepan and add the cooked chicken tikka. Simmer for 5 minuts or until the chicken is properly heated.
4. Add the coriander leaves and simmer for 2-4 minutes. Serve with tandoori bread or pilau rice, or just boiled rice.

Please refer to my blogs on particular ingredients if you intend to prepare them yourself: http://howtocookpreparebasicindiandishes.blogspot.com/ and also - http://indianingredientsyouneedtoknow.blogspot.com/