Chicken Tikka Masala
Category:	Main course recipes
Servings:	4
Time:	1 hour
Difficulty:

Chicken Tikka Masala is probably the most popular Indian dish in the world. Indeed, British politician Robin Cook described it as "a true British national dish". Its popularity has proven so great that almost every Indian restaurant worldwide now offers it. It has conquered even the Indian subcontinent, and has arguably replaced Tandoori Chicken as the flagship of Indian food.

• 675g cooked Chicken Tikka
• 2 tbs mustard seed oil (see Notes, tips and variations below)
• 4 large cloves of garlic, finely chopped
• 200g onions, finely chopped (optional)
• 1 tin of plum tomatoes, chopped
• 1-4 chopped fresh green chillies (depending on strength of the Chillies and the desired strength of the sauce)
• 2 tbs chopped fresh cilantro (coriander leaves)
• 50mL single cream
• 1 tbs malt vinegar
• 2 tbs curry paste
• 2 tbs tandoori paste
• 1 tbs tomato paste
• 1 tbs garam masala

1. Heat the oil in a wok (if available, otherwise a large frying pan).
2. Add the garlic and onions (if using) and stir-fry until browned.
3. Add the curry and tandoori pastes and mix well, adding a little water.
4. Add the cooked chicken tikka and stir-fry for two minutes to heat through.
5. Add the tomatoes, vinegar, tomato paste and chillies and simmer for five minutes. Add more water if required.
6. Add the cream, garam masala and chopped cilantro and simmer for a few minutes.
7. Garnish with fresh coriander and serve with Naan bread, rice coloured yellow with turmeric, onion bahjis and/or a good glass of white wine.

• Mustard seed oil is considered unfit for human consumption in many parts of the world and is therefore not available. A poor alternative can be made by crackling 1/2 tsp of mustard seeds in approximately 2 tbs of very hot vegetable or olive oil. Allow to cool then use in place of mustard seed oil.
• Powdered or dried ingredients can be substituted for fresh, but at the expense of taste.