Kickin' Chikin' Tikka Masala

My love for Indian food has no conditions. I came across this very special dish when I was curious what the hell native British dishes were. As I was scrolling through the list I came across Yorkshire Puddings, Spotted Dick (hehehe) Sticky Toffee Pudding, Shepherd's Pie, Fish'n'Chips, Bangers'n'Mash, Mushy Peas,Tikka Masala....... wait..wha?

Apparently this is Britain's unofficial national dish. It does not originate from India but created in Britain. Being an Anglophile and lover of Indian food I had to put this in my mouth immediately.

I went to the nearest Biryani to-go and ordered it with a couple of samosas. I face dived into the Tikka Masala and fell in love (after my taste buds recuperated from the addicting burn of the chili)

 After spending $16 total on everything, I had to try to recreate this dish at home because I was getting gypped! 4 chunks of chicken in a lip smackin' curry sauce for $11 was just cruel and unusual punishment.

Weird Ingredients Warning 

Kasoori Methi : Dried Fenugreek Leaves, you can get these only at the Indian markets. Add them at the end or else they become bitter. 

Ajwain or Carom Seeds: Always hiding in the dish and sneaking up on your taste buds, the lil seeds add a unique sharpness that is just wrong to skip out on. They can be found again at Indian markets, one lil bag will last you all eternity

 Kickin' Chickin' Tikka Masala 

For the Masala (Spice Mix) 

1 Teaspoon Each: Turmeric, Ground Ginger, Indian Red Chili Powder, Cardamom Powder, Coriander Powder, Ajwain seeds, Salt & Sugar

 2 Teaspoons Paprika

1/2 Teaspoon Garam Masala

1/2 Teaspoon Tandoori Powder

1 Tablespoon Curry Powder 

1 Tablespoon Cumin Powder 

1 pinch of Kasoori Methi (added at the end)  

For the Rest 

3-4 Boneless Chicken Breasts or Thighs (Amount up to you, its the gravy you really want anyway) 

1 tablespoon Tandoori Powder

Pinch of Salt for Marinade

3 tablespoons Ghee 

1 Onion rough chopped

5 cloves garlic chopped 

1 small can tomato sauce 

1 large tomato 

1/3 cup heavy whipping cream 

1/2 cup cashews 

Cilantro 

Boil cashews in water for 15-20 minutes until soft and smushy. Cashews are necessary for a nice rich rounded curry, so don't skip this part. After 15 minutes drain the cashews and either using a mortar and pestle or a rolling pin mush the cashews into a paste, (it doesn't have to be a fine paste because it will be put in a blender anyway) Set aside.

Marinate chicken in 1 tablespoon Tandoori powder and a pinch of salt, refrigerate for 30 minutes.

Heat 3 tablespoons of ghee in a medium saucepan and saute chicken until fully cooked. Set chicken aside to cool and slice in whatever size chunks you want.

Add onions to the hot pan and saute until browned. Add garlic and stir 'til fragrant. Add in all dry spices except Kasoori Methi. Stir for a few minutes, then add tomato sauce and the chopped tomato. Fill the empty tomato sauce can with water and add to mixture, bring to a boil. If sauce becomes thick and erupts, shooting curry everywhere making your kitchen look like a curry crime scene, keep adding more water little by little until thinned out and is boiling cleanly.

Add a pinch of torn cilantro leaves and the cashew paste. Simmer and stir for 5 minutes. 

Remove from heat and allow to cool, then pour into a blender and blend until completely velvety-scrumptious-looking smooth. Pour back into saucepan and place on medium heat. 

Add 1/3 cup cream and stir for 3-5 minutes. Add chicken and Kasoori Methi. Adjust seasonings to taste (which it should be spectacular already) Allow dish to rest for about 5 or 10 minutes to allow all the flavors to conjugate. Always garnish with Cilantro. Enjoy on a bed of Basmati Rice, dip with Naan bread, or simply eat it out of a bowl like I do! 

Addendum: Never underestimate the cleansing power of spices.