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Chicken Tikka Masala – Is it worthy?

David — Thu, 23 Dec 2010 20:04:48 +0000

Chicken Tikka Masala is the UK’s favourite curry, but is it worthy of such an accolade?

Each weekend, literally thousands of people up and down the country would say it is, which is why they cook it at home, or order it from their local restaurant or takeaway, but does this pretender deserve so much kudos?

Some would say that it isn’t a real curry especially when you bear in mind it’s somewhat disputed originsand admittedly, I have been somewhat snobbish about the humble Chicken Tikka Masala in the past, but it seems to me that there are more and more “versions” of this popular curry being introduced with slight twists or interesting differences.

Chicken Tikka Masala - Should this be our favourite?

That being the case, I think we are probably now at the time where we curry-snobs should start to take the humble CTM (as I’ve noticed some restaurants like to call it) a bit more seriously and of late I’ve been experimenting with various different flavours and styles of Chicken Tikka Masala in my hunt for the best Chicken Tikka Masala recipe, in much the same way as I did with the Currytastic Chicken Madras recipe.

So, over the coming weeks I will be trying different Chicken Tikka Masala recipes, as well as some different restaurant and take away versions and will report back with my findings – I hope you all appreciate the lengths I go to for you, my readers and the love of my art

In the mean time, if you have any Chicken Tikka Masala recipes you’d like to tell us about or even if you’d like to try your hand at writing a mini-review for a local restaurant or take away, then get in touch using the comments link at the bottom of this post.

Is this the BEST Chicken Madras Recipe Ever?

David — Wed, 21 Jul 2010 08:08:30 +0000

Here at Currytastic, we love all curries – even really mild ones such as a Korma, but one of our favourite curries is a spicy Chicken Madras Curry nom nom.

Chicken Madras Hmmmmm nom nom

The Madras curry originates from what was the Madras region in the south east of India and it’s a spicy curry that can be made with chicken, pork, beef and even mince beef or lamb as a Keema Madras. If you’re not a meat lover then you can also enjoy a Vegetable Madras which can be made using carrots, parsnips, sweet potatoes, turnip or swede etc cubed into 2cm chunks.

The ingredients of a traditional Indian Madras recipe will change depending on what ingredients are available locally and also by the traditions of the chef or cook, so you will find lots of variety with this particular curry, but typically a madras curry has a reddish colour which comes from the red chillies and turmeric and a slightly sweet and sour taste that comes from the tomato and lemon, lime or vinegar.

Good old Gordon

Anyway, this Chicken Madras Recipe is based on a Gordon Ramsey recipe which has been adapted slightly for a spicier palette and the ingredient quantities as listed are enough to make 4 portions.

Chicken Madras Ingredients:

4 chicken breasts, one per person!
3 tbsp vegetable oil
2 onions, peeled and finely chopped
2cm block of fresh root ginger, peeled and grated
2-3 garlic cloves, peeled and finely chopped – Depends how much garlic you like. Personally I don’t like it to be over-powering
Sea salt and black pepper
400g ripe tomatoes, chopped
300ml water
1 tsp garam masala
Coriander leaves, to garnish

The following spices can be varied to your own personal taste, but if this is your first time with this recipe, then I’d suggest the following:

2–4 red chillies, finely chopped – You can de-seed if you prefer, but this will make it not as spicy
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1–3 tsp (or more!) hot chilli powder, to taste – Adding more or less will vary the hotness
6–8 curry leaves
Juice of half a lemon or lime (you can use vinegar here instead, but not both)

Preparing the Chicken Madras Curry

Cut the chicken into strips or cubes and put aside. Heat the oil and add the onions and cook until they start to soften which will be about 5 or 6 mins. Once the onions have started to brown add the chillies, the garlic and the ginger and cook for a further 2-3 minutes. Then add the turmeric, cumin, coriander, curry leaves and chilli powder and leave to cook for a further minute or so.

In that time, season the chicken you set aside earlier with the salt and pepper and add to the pan and cook stirring the pan until the chicken begins to go golden brown all over.

At this stage you’ll want to add the water and the chopped tomatoes and then bring to boil. Once the pan is boiling, reduce the heat to a simmer and cover the pan stirring ever so often. Let it simmer for about 30 minutes and add more water as needed if it begins to stick or the sauce becomes too dry – remember to stir well if you do need to add water. At the end of the 30 mins, stir in the garam masala and leave uncovered for another 10 mins, again taking care not to let it dry out.

When the cooking’s finished and you’re ready to serve the chicken madras, garnish it with some coriander leaves (not the stalk!) and I usually have it with rice or a Garlic and Coriander Naan bread, although it’s equally as good with chips(!), a jacket potato or even and this is controversial…in a large Yorkshire Pudding!

Chicken Madras not hot enough? Try my Chicken Vindaloo Receipe…

Rate My Chicken Madras Recipe

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Chicken Tikka Chilli Masala Gets Top marks for take away at Ripponden’s Cinnamon Lounge

David — Mon, 01 Mar 2010 22:35:05 +0000

Chicken Tikka Masala is apparently the UK’s favourite curry. That’s as maybe, but it’s not one of mine. I prefer the Chicken Tikka Chilli Masala as served by the excellent Cinnamon Lounge in Ripponden. Notice the difference? You will when you eat it!

Chicken Tikka Masala - It's a bit red isn't it

Apparently the C hiken Tikka Massala was invented in Glasgow by an industrious chef who, when asked for some sauce by a customer who’d ordered Chicken Tikka without knowing what it was, mixed some spices together with a can of Heinz Tomato Soup.

So what is Chicken Tikka Masala (or “CTM” as it is sometimes known)?

It is basically chucks of Chicken Tikka marinated in yoghurt in a spicey tomato masala sauce. Masala pretty much means a “mixture of spices”, so there are many many different versions of this classic curry, some of which are great, but in my experience they are usually at best average.

The other issue is that we curry snobs in the know say its not a proper curry etc etc. And we are of course correct, it isn’t a proper curry.

It is the devil’s own spume of spew and bile and was solely invented to pacify drunk jocks

Chicken Tikka Chilli Masala Yum Yum, Its Curry-tastic

(Just a little tip, I wouldn’t search for the that term on Google images unless you are a man who prefers the company of a man…)

But I’m glad to say that even the most anal curry snob such as myself would agree that’s not case with the Chicken Tikka Chilli Masala at Ripponden’s Cinnamon Lounge.

I first tried the Cinnamon Lounge’s Chicken Tikka Chilla Masala over Christmas when we went there with some friends. I saw it on the menu and was tempted by the chillis, but was put off by the Tikka Masala element. Anyway, one of our party ordered it and we all had a try and I have to say it was fantastic – I normally like curries slightly hotter and the Chicken Tikka Chilli Masala certainly was that….

Chicken Tikka Chilli Masala Extreme Close Up - Can you feel the heat?

Last weekend Mrs Currytastic and I decided to have a take out and opted for the Chilli Masala from the Cinnamon Lounge and I’ve got to say I’m glad we did. Rich, full of flavour and spicey enough for the very spicey people I wasn’t at all disappointed.

Chicken Tikka Chilli Masala Currytastic Official Score: 4.0 out of 5 – That’s Currytastic!

Currytastic Chicken Madras Curry at the Caddy Shack, Elland!

David — Sun, 14 Feb 2010 20:39:03 +0000

Hmmmm Chicken Madras Curry. Does it get any better than a hot, spicy Chicken Madras? Well, it probably does, but not at Elland’s Caddy Shack!

Chicken Madras...nom nom

We’ve been frequenting the Caddy Shack for a number of years now and have outlasted previous owners. As a rule we attend most Friday lunch times to partake of it’s varying treats in our varying size of group – We have an entirely select lunch time club where membership is frequently revoked for non-attendance:-)

Some time ago, some of us started having curry with rice for lunch, which at the time was cooked (at least I think that’s how it began) by the Thai wife of the then owner.

Since then, Mandy has taken over the kitchen and as well as learning the Thai recipes, has developed her own curry related style and skills. In fact you might say she has become almost a curry ninja – although I’ve not as yet seen her lobbing throwing stars at any of the patrons…

Today, as a group we pretty much all had the chicken madras excluding Ginger Craig who had a pie – bear in mind that he is from Wakefield and pie is standard fare in that part of the world. Anyway, after requesting extra hotness when we placed the order, Mandy certainly delivered and by halfway through we were puffing and panting (not in a sexual way), as well as enduring the usual head sweat that comes with a fine madras.

As usual, the chicken madras was great although (for me personally because I’m a bit weird and don’t like chunks of tomato) there was far too many chunks of tomato in it! In any case I’m sure Some of our more eagle eyed (hands up if you remember!) visitors will have noticed the “wrap” supplied instead of a chapati and / or naan and purely because of this I have to deduct some marks…

Caddy Shack Chicken Madras Currytastic Official Score:

4.2 out of 5 – That’s Currytastic!