Delicious Mary Berry Chicken Tikka Masala Recipe

Name: Delia Smith's Chicken Liver Pâté
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Not specified
Cuisine: British
Ingredients: 225g chicken livers, rinsed and trimmed; 2 tablespoons Cognac; 225g butter, divided; 2 level teaspoons mustard powder; ¼ level teaspoon ground mace; 1 level teaspoon fresh thyme, chopped, plus extra sprigs for garnish; 2 cloves garlic, crushed; Salt and freshly milled black pepper

Delve into the rich and flavorful world of Indian cuisine with the Delicious Mary Berry Chicken Tikka Masala Recipe. This dish stands as a testament to the blend of aromatic spices and tender chicken, enveloped in a creamy, tomato-based sauce, making it a favorite for family dinners and gatherings.

Cultural or Historical Context

Chicken Tikka Masala has evolved into a beloved dish worldwide, often regarded as Britain's national dish. Mary Berry, a renowned figure in the culinary world, offers her take on this classic, simplifying the cooking process without compromising on flavor. Her version is a perfect introduction for those looking to explore Indian cuisine with a touch of British culinary tradition.

Ingredients for the Chicken Tikka Masala

Sunflower oil: approximately 3 tablespoons
Chicken breasts: 4 large, skinless, sliced into 2cm strips
Onions: 2 large, finely chopped
Fresh ginger root: 1 tablespoon, finely grated
Garlic cloves: 2, crushed
Red chilli: ½, deseeded and finely chopped
Ground cardamom: ½ teaspoon
Ground cloves: ¼ teaspoon
Medium curry powder: 1 tablespoon
Turmeric: 1 tablespoon
Ground cumin: 1 teaspoon
Plain flour: 1 tablespoon
Chicken stock: 450ml
Mango chutney: 2 tablespoons
Full-fat plain yoghurt or double cream: 100ml

Preparation Instructions

Begin by heating the oil in a deep frying pan, seasoning the chicken strips, and browning them quickly.
Proceed to sauté the onions until softened, then add ginger, garlic, and chilli for a fragrant mix.
Integrate the ground spices, flour, and slowly incorporate the chicken stock to thicken the sauce.
The mango chutney is added next, followed by the return of the chicken to the pan, simmering until tender.
Finish by stirring in yoghurt or cream, ready to be served hot, embodying the perfect balance of spices and creaminess.

Storage and Reheating

This curry excellently retains its flavors when stored properly in the refrigerator and can be made ahead of time, excluding the yoghurt or cream. For freezing, add the yoghurt or cream after thawing and reheating gently to preserve the creamy texture and rich flavors.

Nutritional Information

This Chicken Tikka Masala is a fulfilling meal, rich in proteins from the chicken, with a moderate amount of fats from the cream or yoghurt. The spices contribute not only to the dish's flavor profile but also offer various health benefits, including anti-inflammatory properties.

FAQ about the Chicken Tikka Masala

Can I use coconut milk instead of cream? Yes, coconut milk can be a delicious alternative for a different flavor profile and a dairy-free option.
Is it spicy? The spice level can be adjusted by the amount of chilli used, making it customizable to your preference.
Can I make it vegetarian? Absolutely, substituting chicken with paneer or vegetables can turn this into a hearty vegetarian dish.

Mary Berry's Chicken Tikka Masala recipe brings the essence of Indian cuisine into the comfort of your home, promising a delectable experience that's both easy to prepare and immensely satisfying. Her expertise ensures that even novices can achieve a dish that's bound to impress.

Original recipe by Mary Berry from "Mary Berry at Home".