To get an interesting take, on curries that most of us have grown up with, you must visit the Taste of Britain Curry Festival. The festival that is on from June 12 to June 21 will see Michelin star chef Dominic Chapman and his team of culinary experts give new meaning to many Indian curries.
Chicken Tikka masala
Ingredients
500 gm chicken breast, chopped
Marinade
5 gm garlic paste
5 gm ginger paste
Salt to taste
3 gm garam masala powder
2 gm turmeric powder
2 gm jeera powder
2 gm coriander powder
Juice of 1 lemon
1 tsp mint sauce
80 gm thick yogurt
5 gm mustard oil
Tikka masala sauce
50 gm tamarind pulp
100 gm peeled tomatoes
5 gm garlic paste
5 gm ginger paste
70 gm chopped onions, Salt to taste
15 ml fresh cream
10 gm almond powder
10 gm sugar
1 gm turmeric powder
3 gm jeera powder
2 gm coriander powder
10 gm chopped fresh coriander
20gm butter
Method:
Mix the marinade ingredients together and set aside. Add the chopped chicken in the marinade and leave it for two hours. Cook the marinated chicken in a pre-heated oven for 15-20 minutes at 200ºC and set aside.
Tikka masala sauce
Heat butter in a pan, add garlic and ginger paste, onions and salt and cook until brown. Add the powder spices along with the peeled tomatoes and cook it. Now add the tamarind pulp, sugar, almond powder and further cook for four to five minutes. Add the chicken to the sauce and simmer for four to five minutes. Finish with cream and fresh coriander and serve hot.
