When it comes to Indian cuisine, there is no shortage of delicious, flavour-packed dishes to choose from. Among the many mouth-watering options available, Chicken Tikka Chilli Masala is a dish that is sure to please.
I first tried this at the Cinnamon Lounge in Rishworth a few years ago one Christmas. We were there with some some friends, and I saw it on the menu. Initially I was tempted by the chillis, but was put off by the Tikka Masala element. Continue reading
This Mint Raita Recipe, which is sometimes called yoghurt sauce, is fantastic when served as a starter side dish with popadoms, samosa, and kebabs such as sheesh or shami. In addition, I also think it works really well as accompaniment to have with many of my curry recipes, so much so that here at Currytastic Towers we tend to have it with all curries.
In Indian cuisine, Raita is a side dish or a “dip” that is made of yoghurt with raw or sometimes cooked vegetables, herbs and spices.
It can be used to contrast the spiciness of curries or kebabs and have a cooling, soothing effect. It can also be used to compliment the spiciness by having chilli added to it.
As you’d expect from something with different uses there are as many, many different recipes for raita and the one below is the one I tend to make, which happens to be a spicy one.
It is typically made of yoghurt with the addition of herbs, spices and raw or cooked vegetables. There’s no single recipe for raita, Recipes tend to vary region by region and family by family, as well as season to season.
Yes, most definitely. Depending on the type of raita you have you it will either cool the spiciness or add to it. This mint raita recipe adds more spiciness to your starters or curries.
The calories count in this Recipe can be as few as 50kcal per serving if you use fat free yogurt.
This tasty Chicken Pasanda Recipe is super easy and quick to make and is sure to be a family favourite.
I’m told that my Chicken Vindaloo Recipe is the most authentic vindaloo recipe online…
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!
Apparently the Chiken 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)? Continue reading
