I found this recipe for Chicken Tikka Masala with a brief history of how it became an English National dish!
Chicken Tikka Masala originated in UK. The dish has two parts, Tikka or a Kebab, and Masala used as a dip.
It was developed by Indian restaurant owners about 50 years ago for the British palate. During 1980s, the 'English' demanded their Chicken Tikka Masala at five star restaurants in Delhi, restaurants obliged. Thereafter, it spread to Bombay. Indian restaurants in United States finally started to offer the dish in mid 1990s. In April 2001, Robin Cook, the foreign secretary, proclaimed 'Britain is not a single Anglo-Saxon race, but a gathering of different races. Chicken Tikka Masala, is now Britain's true national dish'. The ingredients and cooking technique varies from restaurant to restaurant. However, two elements remain common; spicy roasted/baked chicken, and creamy colorful aromatic sauce served on-side. The Chicken is called Chicken Kebab, and the sauce is called Tikka Masala. British are so proud of their national dish and rightfully so, that almost a scandal broke out when some restaurants started to use artificial food color. Here, I will give my own version of Chicken Tikka Masala. The color will be from natural spices, I wouldn't want to offend our 'English', after all it is their major contribution after the Raaj.
I found this to be quite spicy, as I actually measured the spices tonight, I didn't just go with what I like. JJ thought the cumin was pretty over-powering, but I love cumin! I served it with extra lime wedges, cashews, basmati rice, and some snap peas.
Chicken Kebab Marinate
1. Skinless boneless chicken breast cut into 1" pieces: 2 Pounds
2. Whole-milk Yogurt: 1 Cup
3. Cumin powder: ½ Tablespoon
4. Ground Cinnamon: 1 teaspoon
5. Cayenne powder: ½ Tablespoon
6. Ground Black Pepper: ½ Tablespoon
7. Salt: 1 Tablespoon
8. Degi Mirch or Paprika: ½ Tablespoon
9. Turmeric Powder: ½ teaspoon
10. Lime Juice: 1 Tablespoon
11. Fresh Ginger finely chopped: 1 Inch
12. Bamboo Skewers: 4 Large
1. Ghee (Clarified Butter): 2 Tablespoon
2. Onions finely chopped (almost pureed): ½ Cup
3. Garlic minced: 4 Cloves
4. Ginger finely chopped (almost pureed): 1 Inch
5. Cumin Powder: ½ Table spoon
6. Cinnamon powder: ¼ teaspoon
7. Cayenne Pepper: 1 teaspoon
8. Salt: 1½ teaspoon
9. Turmeric powder: ¼ teaspoon
10. Tomato puree: 1 Cup
11. Degi Mirch: 2 teaspoon
12. Heavy whipping cream: ½ cup (fat free 1/2 and 1/2)
13. Cashews finely chopped: ¼ cup
Step 1: Chicken Kebab: Mix all ingredients except chicken. Add chicken and put it in a refrigerator for at least 12 hours. Remove chicken from marinate. Thread Chicken on Skewers.
Step 2: Line a baking pan with Aluminum foil shiny side up. Put chicken in the pan. Baste the chicken generously with the marinate. Pre-heat oven to 450º F. Bake chicken for about 10 minutes. Turn over the chicken. Baste Chicken again with the marinate. Bake another 10 minutes or till done.
Step 3: Tikka Masala . Heat Ghee in a heavy bottom pan. Sautee onions till clear. Add Garlic and ginger. Continue sautéing. Add cumin, cinnamon, cayenne, salt and turmeric powder. Sautee another two minutes. Add tomato puree. Bring to a boil. Simmer about 10 minutes. Stir in Degi Mirch, cream and cashews. Simmer on medium heat till you have a nice consistency of a thick gravy.