It's hard to think about Indian food without thinking about Tikka Masala. However, how many of us out there know the actual meaning or history of this ubiquitous dish? After digging around bit, it is clear that the history of everyone's favorite Indian dish is as abstract as its ingredients. Some claim Tikka Masala originated in India, others claim it was actually invented by accident in the UK. As far as the ingredients, the only thing we can say for sure it that it included a mixture of tomato-based sauces some sauce and some spices. Curiously enough, as prevalent and popular as this dish is, there is no specific 'right' way to do it. So why not make it in the most delicious and healthy way possible?
Chicken Tikka Masala
Servings 4 / Preparation 1 Hour / Cook 2 Hours
- 1/2 Cup Masala Sauce
- 1.5 lbs Boneless Chicken Breast
- 15 oz Crushed Tomato
- 1 Cup Coconut Milk
- Cut the Chicken into strips across the grain into bite-sized pieces and marinate in a spoonful of Masala sauce.
- Heat oil in a heavy bottom pot, add chicken and season with salt and pepper. Saute until browned, about 5 minutes.
- Remove chicken from the pan. Note : For a rustic, charred flavor, add a spoonfuls of yogurt and a dash of Spicemode Tikka Seasoning to step 1, if you have it on hand, for the classic preparation. Then place chicken on a sheet tray and broil in the oven for 6 minutes each side, until the edges are browned.