The Best British Chicken Tikka Masala by Chef Azadur Rahman

The Bangladeshi-born executive chef at London’s Red Fort in Soho, Azadur Rahman, has worked in close association with founder Amin Ali, since 1983. In that time he has cooked for hundreds of illustrious people including former prime ministers, Tony Blair and Gordon Brown, Steve Jobs, Sir Richard Attenborough and a whole host of visiting Indian stars such as actress Aishwarya Rai and cricket legend Sachin Tendulkar. He once even rustled up a takeaway for President of the United States, Barack Obama! Here is Azadur’s recipe for the definitive Chicken Tikka Masala as showcased at the recent Taste of Britain Festival in New Delhi. His inspired take on the ubiquitous fusion dish is probably the best you’ll ever taste.

Recipe for British Chicken Tikka Masala

Ingredients:

• 1 kg boneless chicken (skin removed)
• Juice of 1 lime
• Salt to taste
• 1 tsp red chill powder (adjust to suit your taste)
• 1 cup fresh yoghurt (must not be sour)
• 2 tsps garam masala
• 2 tsps coriander powder
• 1 tsp cumin powder
• ¼ tsp turmeric powder
• 8-10 peppercorns
• 6 cloves
• 1 stick cinnamon
• Seeds from 3-4 pods of cardamom
• 2 bay leaves
• 8-10 almonds
• 2 onions chopped
• 2 tsps garlic paste
• 1 tsp ginger paste
• ½ litre chicken stock
• 3 tbsps vegetable/canola/sunflower cooking oil
• 3 tbsps butter
• Salt to taste
• Coriander leaves to garnish

Preparation

1. Mix the chicken, lime juice, salt and red chilli powder in a owl and allow to marinate for 1 hour
2. Roast the cloves, peppercorns, cinnamon, cardamom, bay leaves and almonds till they darken slightly and then grind into a coarse powder
3. Mix the yoghurt, whole spice powder and all the other spices together and add them to the chicken
4. Allow to marinate for another hour
5. Heat the oil in a pan and add the onions. Fry till golden brown and then add the ginger and garlic paste. Fry for a minute
6. Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque)
7. Now add the chicken stock and remaining part of the mix to the chicken
8. Cook till the chicken is done and the gravy is reduced to half its original volume
9. Melt the butter and pour it over the chicken
10. Garnish with chopped coriander leaves

 Serves 6 persons