Shahi C hicken Masala (The Original Chicken Tikka Masala?)

According to food historians around the world, Mrs Balbir Singh's Shahi Chicken Masala is the prototype dish for the world-famous Chicken Tikka Masala. It’s a little more creamy and indulgent, with subtle layers and a real depth of flavour. This should be no surprise as its roots lie in the royal kitchens of the Mogul Emperors.

Category: Curries 

Recipe: 226

INGREDIENTS 

• 2-3 tbsp Ghee (or preferred Oil)

• 1 Large Onion, finely chopped

• 3 tsp Ginger Paste (or 20g of peeled ginger, finely chopped)

• 9 tsp Garlic Paste (or 9 large cloves of garlic, finely chopped)

• 5½tsp (15g) Mrs Balbir Singh Shahi Chicken Masala Blend*

• ½ cup Passata (or Tinned Chopped Tomatoes)

• 2 tsp Salt, or to taste

• 680g Chicken, cubed

• 220ml Water, hot

• 1½ tsp Cornflour, mixed into 120ml water

• 300ml Double Cream

• 75g Ground Almonds (optional)

• 60ml Natural or Greek Yoghurt

• ½ tsp Mrs Balbir Singh Original Garam Masala*

• 1 tbsp Fresh Coriander Leaves, chopped for garnishing

*Spoon measurements refer to level measuring spoons

Step 1:  

Heat the ghee and fry the onions for 5 minutes until they are a light golden brown. Add the garlic, ginger and Mrs Balbir Singh Shahi Chicken Masala Blend into the pan and cook on medium heat for a further 5 minutes.

Step 2:  

Add the tomatoes and salt. Fry on medium heat for 5 minutes. Then add chicken to this frying masala, and cook for a further 5 minutes. Add the cup of hot water and cook for approximately 5 minutes until the chicken becomes tender.

Step 3:  

Add the cornflour dissolved in water, cream, ground almonds, and the yoghurt. Then add ½ teaspoon Mrs Balbir Singh Original Garam Masala and cook for 5 minutes, stirring occasionally. Transfer to an ovenproof dish, and place uncovered in oven at 180º C or 350º F for 20 minutes, or continue to cook in the pan on a low heat for 15 mins.