The chicken tikka masala. Features of preparation

If you think that in the English-speaking countries the most famous and favorite dish is the fish and chips, then you are deeply mistaken. According to statistics, most Englishmen consider chiken tikka masala to be the most popular. The recipe of this dish is captivating with its simplicity, despite its exquisite name and controversial history of origin. Some culinary experts believe that the home of the dish is India, because the cooking uses so many ingredients characteristic of Indian cuisine . Others are sure that this is a purely English dish and invented it many years ago in England.

We will not understand today which of the chefs are right and whose recipe is in fact authentic. We'll just cook today chiken tikka masala and enjoy its surprisingly delicate taste and unique aroma of oriental spices.

Features of preparation

This dish is surprisingly also because at different stages of cooking you can get two completely different dishes. In the first step, the chicken is marinated, and then baked in the oven. There will be a popular chicken "tikka". Masala is obtained in the second stage, when the already fried chicken is stewed in a special creamy sauce.

With any recipe, the chicken fillet turns out to be completely dry, but, on the contrary, very delicate, tasty, fragrant and satisfying. Piquancy dish will add an incredibly light and spicy sauce, which perfectly combines with the smell of the oven, which is kept for a long time in the meat.

Tikka masala is served with rice or special cakes, which are called "Naan". They are somewhat reminiscent of the usual lavash, but differ slightly in taste and composition. By the way, we will prepare them, too, so that the serving of the dish also corresponds to the classic recipe.

Ingredients

The main thing, of course, is the chicken. For preparation, you can take, as already divided breast fillet (6 pcs.) And a regular chicken breast (3 pcs.), Which you already at home relieve from bones and skin.

For marinating it is necessary

• White low-fat yogurt. Natural. Without fruit and any other additives - 1 glass.
• Lemon juice - 1 tbsp. a spoon.
• Salt is a half teaspoon.
• Fresh ginger - a piece about three centimeters long.
• Ready-made spices called "garam masala". For self-preparation of fragrant "set" you will need half a teaspoon of black pepper, zira, cayenne pepper and ground cinnamon.

Masaka tikka sauce consists

• Hot chili peppers - 1 pc.
• Two cloves of garlic.
• 2 tbsp. Spoons of vegetable oil (if you follow the footsteps of Indian chefs, then you can use ghee).
• A quarter teaspoon of ground paprika.
• The same amount of zira.
• One large glass (250-300 ml.) Of fat cream.
• Tomato sauce is one pot. Can be replaced with canned tomatoes in its own juice (without the skin and seeds).

As we said, most often tikka masala is served with special cakes. For their preparation, the following ingredients are required:

• 0.5 cups of milk.
• The same amount of warm water.
• Half a spoonful of salt.
• A pinch of sugar.
• Dry yeast.
• Chicken egg - 1 pc.
• A pair of cloves of garlic.
• Flour - 400 g.
• 40 g of butter.

Step one. Marinade

Ginger must be cleaned, grated or grinded with a blender. Add to the ginger lemon juice, spices and natural yogurt. In this mixture, and will pickle chicken. It should be cut into thin and small squares. Approximate thickness - about 2 cm cubes of chicken are placed in the marinade so that they are completely covered with liquid. Marinated the future chicken tikka masala for an hour. Experienced housewives say that the meat will turn out softer and juicier if the fillet is in the marinade night or the whole day.

Step two. Baking

Bringing chicken pieces from the marinade, we lay them on a baking sheet covered with foil. Of course, traditional tikka masala is prepared on wooden skewers in a special oven. However, not all housewives have such an opportunity, so a simplified version is the use of an ordinary grill located in the oven.

Turn the grill on for fifteen minutes. This time will be quite enough, that on slices of the hen there was an appetizing brown-gold crust. In the process, the fillet can be turned several times, so that the roasting and blush are even.

Step three. Sauce

For cooking, you need a food processor or blender. Put the tomatoes in the bowl (or tomato sauce). They must be crushed well, turning into a homogeneous mass.

In a deep frying pan put a piece of butter. Turn on the average fire. Garlic finely chopped, and chili pepper cut into small circles. Fry these two products need not more than one minute. Do not forget to stir constantly so that there is no cadmium. Then add the spices and tomato emulsion. After a couple of minutes, pour the cream. After bringing the sauce to a boil, immediately remove the fire to a minimum. Stew for ten minutes.

We take out the chicken fillet from the oven. Put the pieces into the sauce. Do not forget to try the sauce in the process. If necessary, add salt or pepper. To get to the ready, the chicken will take another five to seven minutes.

Step four. Flatbreads

All the above ingredients for the test are mixed. You can use a bakery for proofing the dough. This will simplify the process and save time. From the total test mass, we form small balls. From each ball rolling a thin layer. We place it on a dry hot pan. Fry on each side for one minute.

With cakes and white rice, the chicken tikka masala is best to adjoin. Recipe, which pleases, allows you to prepare several positions at the same time. The total cooking time will not be more than 30 minutes. And this is a huge plus to the dish, especially if it is thought of as a highlight to serve unexpected guests.