Robin Cook (1946-2005) British Foreign Secretary (1997-2001)

Chicken Tikka is an Indian dish. The Massala sauce was added to satisfy the desire of British people to have their meat served in gravy. Chicken Tikka Massala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences.
(from: ’Robin Cook’s Chicken Tikka Massala Speech’, 19 April, 2001)



How to Make Chicken Tikka Masala: INGREDIENTS / UTENSILS / RECIPE

• 3 chicken breasts
• 4 tbsp olive or groundnut oil
• 5 cardamom pods
• a 5cm cinnamon stick
• 1 1/2 onions
• 2 tsp fresh ginger, minced
• 2 tsp garlic, minced
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/2 to 1 tsp cayenne pepper
• 1 tbsp paprika powder
• 1 tsp garam masala powder
• 1 large tomato
• 1 tsp tomato purée
• 150 ml water
• Salt to taste
• Yoghurt or 1 tin coconut milk, if desired
• Fresh coriander to garnish
• 1 sharp knife
• 1 chopping board
• 1 plate or tray
• 1 mixing bowl
• 1 large wide pan
• 2 wooden or regular spoons
• 1 bowl for mixing the spices

Serves 4             Prep=20min                                                                                                  Cook = 20min   Total = 40min

Step 1: Prepare the ingredients

First of all, chop up the tomato finely and set aside for later use. Next, finely chop the onions and set aside. Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side.

Step 2: Make the masala paste

Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika.

Step 3: Flavor the oil and fry the onions

Put the oil into a pan over a medium heat. When hot, add the cardamom pods and cinnamon stick leave for a few seconds and then remove. This flavors the oil, giving it a wonderful aroma. Add the onions and cook while stirring, until brown.

Step 4: Add the spices

Add the masala paste and stir for a minute.

Step 5: Add the remaining ingredients

Add the tomato and tomato purée and stir for a minute till thoroughly combined. Pour in the water and bring to a gentle simmer, stirring constantly. Taste the sauce and season with salt if necessary.

Step 6: Cook the chicken

Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. Check this by piercing the chicken with a sharp knife – if it goes straight through and comes out clean, it is done. For a weaker curry flavor, add 

either 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes.

Step 7: Garnish and serve

Place the chicken on a serving dish, decorate with coriander leaves and serve.

100_0800 100_0802 100_0799 100_0797 100_0805 100_0807