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Chicken Tikka Masala

A recipe of exotic and popular flavors

It is one of the dishes that is always present in the menus of Indian restaurants. Its origin is in India during the British occupation, and then popularized throughout the world along with other elaborations characteristic of the area such as curries, chutneys, samosas (here you can see the recipe) or chicken tandoori. Such is its fame that even British former minister Robin Cook described chicken tikka masala as the national dish of Great Britain.

One of the keys to this recipe is to marinate chicken breasts well with tandoori pasta, made with tamarind, a pod native to Africa from which the pulp is used. In addition, ingredients such as ginger, cumin, mustard and garlic are baked in a tandoor – a cylindrical oven in which coal is used-, giving it a very characteristic flavor.

Discover Indian cuisine with this popular chicken recipe and creamy sauce. Do not forget to match it with basmati rice and naan bread. Exotic flavors on the table.

Pollo Tikka Masala
Chicken Tikka Masala

Ingredients for 4 portions

  • 4 boneless and skinless chicken breasts
  • 4 tablespoons tandoori pasta
  • 2 tablespoons plain yogurt
  • 2 tablespoons sunflower oil
  • 1 cinnamon stick
  • 8 cardamom seeds
  • 1 large onion, peeled and chopped
  • 1 piece of fresh ginger 3 cm (approx), peeled and chopped
  • 2 cloves garlic, peeled and crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 12 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper
  • 200 g canned chopped tomato
  • 150 ml chicken broth or water
  • 1 1/2 teaspoons of garam masala
  • 1/2 teaspoon of salt
  • Fresh parsley (optional)
  • Black sesame seeds (optional)

Step by step elaboration

  1. Cut the chicken into bite pieces and mix with tandoori pasta and plain yogurt. Let marinate in the fridge for a couple of hours. Stir occasionally.
  2. Heat the oil in a pan and add the cinnamon stick, cardamom seeds and chopped onion. Fry over medium heat for 5-6 minutes or until it begins to brown. Add fresh ginger, garlic, cumin, coriander, turmeric and cayenne pepper and cook for about a minute.
  3. Then add the chicken with its marinade and cook for 3–4 minutes.
  4. Finally add the chopped tomato, chicken broth or water, garam masala and salt. Cook over low heat for 10 minutes or until the chicken is done inside.
  5. Serve sprinkled with chopped fresh parsley and black sesame seeds.

‘Harmonies in Flavors and Fragrances’ by Juan Muñoz Ramos.

Spices, fragrances and marked flavors give personality to this dish that a priori would seem simple, but has a lot of personality. That is why we recommend the two waters Acqua Panna and S.Pellegrino, because the union of spicy and sweet can bring flavors a little difficult to accompany.

Acqua Panna y Malvasía de Sitges de Jean León
Acqua Panna and Malvasía de Sitges de Jean León

Chicken meat, with a very soft texture and flavor, is enriched by this wise mixture that is so well prepared in the East.

For this, we have selected a very special and still limited wine. This is the Malvasía de Sitges edition by Jean León 18, a wine as special as the dish and the waters. Subtle, balanced and fruity wine with a soft, fine and delicate water like Acqua Panna and another sapid, with a fine and creamy bubble like S.Pellegrino. Thus, in each drink we can achieve a perfect balance of flavors, a combination of textures whose balance and final taste will be marked by the waters, whether softness is chosen, or sapidity to maintain flavors

As you see a theoretically simple dish, it can become a complex dish to accompany, but nothing can be resisted when quality waters and wines are chosen, which enhance the table and the harmony set.

Tips

  • The chicken gains in flavor and tenderness with the marinade, so the more we can lengthen the rest time, the better.
  • It is preferable to use a non-metal container to marinate the chicken.
  • Once ready, chicken tikka masala can be enriched with some Greek yogurt. The sauce is creamier and softens the spicy point. It can also be served with a bowl of Greek yogurt.
  • For a complete Hindu experience, accompany the chicken with white basmati rice and naan bread.

End this amazing meal with a Red Apple Crumbleclick here to see the complete recipe.

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Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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