Chicken Tikka Masala with Jalapeño and Cara Cara Orange

Introduction

Chicken Tikka Masala, a renowned and iconic dish synonymous with Indian cuisine worldwide, has an origin shrouded in mystery and debate. Although its exact inception remains uncertain, it is widely acknowledged as a product of the Indian diaspora, particularly in the United Kingdom, where it gained immense popularity.

The dish's roots can be traced to the broader family of Indian dishes known as "tikka" and "curries." "Tikka" refers to the practice of marinating and grilling small chunks of meat, typically in a tandoor, which is a clay oven. Similar cooking techniques involving marination and grilling are found in various Middle Eastern and Central Asian cuisines, possibly serving as sources of inspiration.

One prevalent theory suggests that Chicken Tikka Masala may have evolved from traditional Indian dishes like Chicken Tikka and Butter Chicken. It is believed that, at some point, either a British or Indian chef decided to create a creamy tomato-based sauce to mellow the intensity of the spices in the tikka, thus giving rise to the dish we know today.

The dish is celebrated for its rich and complex flavors. It features tender pieces of marinated and grilled chicken served in a creamy tomato-based sauce infused with a medley of aromatic spices. The marinade for the chicken typically includes yogurt and spices like cumin, coriander, paprika, and garam masala, imparting a depth of flavor and a hint of smokiness from the grill. The sauce, prepared with tomatoes, cream, butter, and spices such as turmeric, cardamom, cinnamon, and fenugreek, offers a harmonious blend of creamy, spicy, tangy, and slightly sweet tastes.

Chicken Tikka Masala represents the adaptability of Indian cuisine and its influence beyond borders. It gained popularity through Indian restaurants in the UK in the mid-20th century and became a staple of British curry houses, ultimately achieving a status as a national dish. It symbolizes the multicultural nature of British cuisine, transcending cultural boundaries. Diverse regional variations exist, with different regions adding their unique touch, making it a dynamic and ever-evolving culinary creation.

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Chicken Tikka Masala with Jalapeno and Cara Cara Orange

Ingredients for the chicken marinade:

• 1.5 pounds (680g) boneless, skinless chicken thighs, cut into bite-sized pieces

• 1 cup plain yogurt

• 2 tablespoons minced ginger

• 2 tablespoons minced garlic

• 1 Jalapeno pepper, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon turmeric

• 1/2 teaspoon paprika

• 1/2 teaspoon garam masala

• Salt and pepper to taste

Ingredients for the tikka masala sauce:

• 2 tablespoons vegetable oil or ghee

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1-inch piece of ginger, minced

• 1 Jalapeno pepper, finely chopped

• Juice and zest of 2 Cara Cara oranges

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon paprika

• 1 teaspoon garam masala

• 1/2 teaspoon turmeric

• 1/2 teaspoon chili powder (adjust to your spice preference)

• 1 can (14 ounces) crushed tomatoes

• 1 cup heavy cream

• Salt and pepper to taste

• Fresh cilantro leaves for garnish

Instructions:

1. In a bowl, combine the yogurt, ginger, garlic, chopped Jalapeno pepper, ground cumin, ground coriander, turmeric, paprika, garam masala, and salt pepper.

2. Add the chicken to the marinade and ensure they are well-coated. Cover and refrigerate for at least 1 hour, or preferably overnight, for the flavors to meld.

3. In a large skillet or saucepan, heat the vegetable oil or ghee over medium heat.

4. Add the chopped onion and sauté until it becomes translucent and lightly browned, about 5 minutes.

5. Stir in the minced garlic, ginger, and chopped Jalapeno pepper. Cook for an additional 2 minutes until fragrant.

6. Add the cumin, ground coriander, paprika, garam masala, turmeric, and chili powder. Cook for another 2 minutes, stirring constantly to bloom the spices.

7. Pour in the crushed tomatoes and citrus juice and zest and simmer gently for about one hour, allowing the sauce to thicken.

8. While the sauce cooks, preheat your grill to medium-high heat. Alternatively, you can use a stovetop grill pan.

9. Thread the marinated chicken pieces onto skewers. Grill the chicken until fully cooked and slightly charred, about 5-7 minutes per side. Remove from the grill and set aside.

10. After the sauce is done cooking, stir in the heavy cream and continue to simmer the sauce. for another 5-7 minutes.

11. Season the sauce with salt and pepper to taste.

12. Remove the chicken from the skewers, add to the sauce, and simmer for an additional 15 minutes, allowing the flavors to meld together.

13. Taste and adjust the seasoning as needed.

14. Serve over steamed basmati rice or with warm naan bread.

15. Garnish with fresh cilantro leaves and a drizzle of extra cream, if desired.

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