At Anna’s Kitchen Table

I read a story a long time ago, don’t know how true it is, that chicken tikka masala was invented in the UK by an Indian chef, who, trying to deal with a difficult customer requesting a ‘gravy’ with his chicken tikka (which as we all know is a ‘dry’ dish) hit upon the idea of adding a tin of Heinz cream of tomato soup and extra spices to the tikka, thereby creating the famous chicken tikka masala!
I love chicken tikka masala- the sweetness, the coconutiness, the way it’s a match made in heaven with fragrant, plain, steamed basmati rice… Yummy in the extreme!
Here’s my recipe for it. Made up and cooked in my little kitchen today!:
Anna’s (trashy)chicken tikka masala-
Skinless, cubed chicken breasts (3-4)
3 garlic cloves, minced
1 inch piece ginger, grated
1tbsp. Curry powder
1tbsp. Lemon juice
Half a teaspoon chilli powder
1tbsp. Vegetable oil
Half a cup of dessicated coconut soaked in a little boiling water
Half a cup of Greek yoghurt
1tbsp. Ground cumin
1tbsp. Ground turmeric
1tbsp. Ground coriander
5 cardamom pods
1tsp. Ground cinnamon
Salt & pepper
A further quarter- 1 tsp. Chilli powder, depending if you like curry spicy!
1 tin of Heinz cream of tomato soup!
2tbsp. Tomato puree
About 3-4 tbsp. Condensed milk (yes, really!!)
Marinate the chicken in the garlic, ginger, curry powder, lemon juice and oil for at least an hour (overnight would be even better)
Fry the chicken, there is no need to add extra oil. When the chicken is lightly coloured add the cumin, coriander, turmeric, cinnamon, garlic, cardamom pods, salt & pepper and continue frying for a few minutes to cook out the spices.
Add the yoghurt, a spoonful at a time, stirring it around, to incorporate it in. Then add the coconut. Stir around for another minute or two.
Add the tomato soup, tomato puree, then the condensed milk and if you like things spicy, a little more chilli powder!
Simmer for 20-30 minutes until the chicken is cooked.
Serve with plain Basmati rice