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It was one of the working days, I got a call from my friend Mina asking about the curry I had prepared for her earlier. Mina is a Dutch girl who has developed quite a taste for Indian cuisine and doesn’t mind trying to cook curry at home every once in a while.

I helped Mina with the recipe. Though initially she was scared that she might miss any of the ingredients and fail to get the perfect dish. Soon, she mastered it. She loves curries with hot steamed rice and keeps looking for new recipes and variations. Like Mina, making the basic Indian curry is mind-boggling for many young girls.  I find newbie cooks are often confused about the substitution of an ingredient to it and some myths about Indian food need to be debunked. 

The last year was tough and most of them have cooked at home. Whenever I was in a dilemma, I usually made jeera rice with some delicious curry. The meal was sorted and the children were happy.  Here are a few typical myths about Indian food and misunderstandings which will ease the cooking for you. 

Myth 1:  Indian curries are essentially spicy

All Indian curries are not spicy. It’s the most common myth about Indian food. Most of them are cooked with spices but in a limited quantity to bear a soft aroma and mild taste. One can reduce the number of green chilies, black pepper, or red chilies according to taste. It is just a myth about Indian food that the bright red color means it is too spicy. 

Myth 2: Adding water to the curry helps to reduce the excess salt

Adding water does not remove the excess salt. The curry becomes watery and may not taste good. Instead, boil some vegetables and put them in it. Alternatively, you can put a boiled potato and cook it for some time. Remove the potato and serve the dish. The potato absorbs the excess salt. Adding a little chili powder along with a little sugar will level up the spice level. 

Myth 3: If you don’t like peas, stay away from the curries with green peas mentioned in the ingredients

If you do not like using green peas, avoid using them. Use any vegetable that you like, assorted veggies like beans, carrot, capsicum, cauliflower are usually used in curries. If you do not intend to use a particular vegetable, skip it. Feel free to add soya chunks of paneer in it. They give a good taste along with vegetables. 

Myth 4: It’s better to avoid adding ghee or butter

Ghee or clarified butter consists of good fats and gives a good taste to the dish. I would suggest adding a small quantity and the difference is visible to you. If you are a vegan, use oil. 

Myth 5:  It’s better to saute onions for less time

Onions should be sauteed until translucent in color. If you are using onion paste, it has to be cooked for a longer time. The raw smell should vanish and a little oil should be visible on the sides. It indicates you can then proceed further in cooking. 

Myth 6: Indian food adds inches to your waist

The reality is that Indian food is a balanced mix of nutrition and taste. It keeps you healthy, fit and free of lifestyle diseases. It only causes obesity if taken regularly in excess and is comparable to any other local cuisine for that matter. Although I agree, with the sumptuous taste it has, it’s rather difficult to stop eating once you have had enough. 

Myth 7: Indian food can’t be cooked without using fat

A lot of Indian curries are made using very little oil. Rather they make use of other cooking mediums like coconut milk, water or steam. The richness of Indian curries comes from Nuts, Milk Products, methodical roasting and other aspects of preparation which might sometime require oil usage but not always.

I hope reading the above post helped get some myths about Indian food cleared. For more such articles, do not forget to subscribe to our mailing list.

Chicken Tikka Masala is a mouthwatering dish that consists of grilled chicken pieces marinated in aromatic spices and served in a rich, creamy tomato-based sauce. It is known for its vibrant red color and tantalizing flavors that combine elements of Indian cuisine with British culinary traditions.

Although this dish is deeply rooted in Indian cuisine, it has gained immense popularity in the United Kingdom to the point where it is considered the country’s unofficial national dish. The exact origin of this iconic dish remains disputed, but it is believed to have emerged in Britain during the mid-20th century.

As immigrants from India settled in Britain, they brought their culinary traditions with them. The adaptation of traditional Indian dishes to suit British tastes led to the creation of Chicken Tikka Masala. Its unique blend of spicy flavors and creamy texture captured the palates of Britons and became widely embraced across the nation.

The popularity of Chicken Tikka Masala grew rapidly over time, earning it an iconic status within British culture. It is now commonly found on menus in Indian restaurants throughout the country and has become a beloved comfort food for many.

The Introduction of Chicken Tikka Masala in British Cuisine 

Chicken Tikka Masala has become synonymous with British cuisine, but many may not know that this flavorful dish actually originated from the Indian subcontinent. Its presence in the UK is a testament to the cultural exchange and migration patterns that have shaped the country’s culinary landscape.

The exact origins of Chicken Tikka Masala are disputed, with multiple claims to its creation. Some say it was invented by a Bangladeshi chef in Glasgow, while others attribute its beginnings to Indian chefs experimenting with flavors for British soldiers stationed in India. Regardless of its precise origins, it is clear that Chicken Tikka Masala found its way onto British plates during a period of migration and cultural integration.

Its Rise to Popularity Among British Locals 

As waves of immigration brought people from South Asia to the United Kingdom in the mid-20th century, they brought along their vibrant food culture. Indian restaurants began popping up across cities like London and Birmingham, catering not only to newly arrived immigrants but also to curious locals eager for new tastes.

Chicken Tikka Masala quickly gained popularity among both British locals and Indian immigrants. Its rich tomato-based sauce combined with tender marinated chicken pieces proved to be a winning combination. The dish offered a fusion of flavors that appealed to diverse palates, bridging the gap between traditional Indian cuisine and British taste preferences.

Today, Chicken Tikka Masala is considered a quintessential part of British cuisine. It has even been hailed as Britain’s national dish by some enthusiasts. Its availability can be found in countless restaurants across the nation, ranging from fine dining establishments to local takeaways.

The cultural significance of Chicken Tikka Masala extends beyond its taste and culinary heritage. It serves as a symbol of cultural exchange and globalization, representing how food can transcend borders and bring people together through shared experiences.

Flavor Profiles and Marinades

Its distinct flavors and mouth watering aroma make it a favorite among both curry enthusiasts and those new to Indian cuisine. Let’s dive into the flavor profiles that make Chicken Tikka Masala so unique.

The Balance of Spices and Aromatic Ingredients

One cannot talk about Chicken Tikka Masala without mentioning its rich and complex spice blend. The dish typically includes a combination of spices such as cumin, coriander, turmeric, garam masala, and paprika. These spices create a harmonious balance that tantalizes the taste buds with layers of flavor. Each spice contributes its own distinct notes, resulting in a savory and aromatic experience.

Furthermore, aromatic ingredients like garlic, ginger, and onions play an essential role in enhancing the overall flavor profile. They add depth and complexity to the dish while complementing the spices perfectly.

Creamy Texture and Richness

Another hallmark of this meal is its luxurious creamy texture. This is achieved by marinating chicken pieces in yogurt before cooking them in a tomato-based sauce enriched with cream or coconut milk.

The yogurt marinade not only tenderizes the chicken but also infuses it with tanginess that balances out the richness of the sauce. The addition of cream or coconut milk further enhances the velvety texture while adding a lusciousness to every bite.

The combination of tender chicken pieces coated in a rich, creamy sauce creates an indulgent experience for your palate.

Traditional Marinades for Chicken Tikka

When it comes to preparing delicious and aromatic Chicken Tikka, marinating the meat is a crucial step that should not be overlooked. The marinade plays a vital role in infusing flavors and tenderizing the chicken, resulting in a mouthwatering dish that is sure to satisfy your taste buds. 

Key Ingredients

Yogurt forms the base of most traditional Chicken Tikka marinades. It serves as a tenderizer, breaking down the proteins in the chicken to make it more succulent. Additionally, yogurt adds a creamy texture and tangy flavor to the dish. Opt for plain yogurt without any added sugars or flavors.

A blend of aromatic spices such as cumin, coriander, turmeric, garam masala, and paprika are commonly used. Lemon juice is often added to marinades for its acidic properties. It helps to further tenderize the meat while also adding a refreshing citrusy flavor to balance out the richness of other ingredients.

The acidity in lemon juice also aids in breaking down proteins and allowing deeper penetration of flavors into the chicken.

Importance of Marinating for Flavor Infusion 

Marinating is an essential step in preparing this dish. The longer you marinate your chicken, the more flavorful it becomes.

To marinate your meat effectively, ensure that you coat the chicken pieces evenly with the marinade and refrigerate them for at least 2-4 hours. For even more intense flavors, marinate overnight. This allows the chicken to absorb all the deliciousness and guarantees a mouthwatering outcome.

Cooking Process for using Cook Curry Instant Mix

Step 1: Marinate the chicken 

If you have time, marinating the chicken in yogurt, ginger, and garlic will help to make it more tender and flavorful. To do this, simply combine the chicken, yogurt, ginger, and garlic in a bowl and let it sit for 10-15 minutes.

Step 2: Brown the chicken

Heat a large pan or skillet over medium heat. Add a little oil to the pan, then add the chicken. Cook the chicken until it is browned on all sides.

Step 3: Stir in the curry mix 

Once the chicken is browned, stir in the Cook Curry instant mix. Cook for 2-3 minutes, or until the instant curry mix is fragrant.

Step 4: Add the milk and passata

Add the milk and passata to the pan. Stir well to combine. Bring the mixture to a simmer and cook for 4-5 minutes, or until the sauce has thickened. 

Step 5: Add the cream 

Once the sauce has thickened, stir in the cream. Cook for a few more minutes, or until the sauce has reached your desired consistency. 

Garnish with cilantro, chopped onions, or lime wedges.

Serve the curry with rice or naan bread. Enjoy!

Additional Tips 

• For a richer flavor, use full-fat yogurt and cream.
• If you don’t have passata, you can use crushed tomatoes instead.
• You can adjust the amount of curry mix to taste.

What are you waiting for? 

Surely, that must have tempted you to try out our curry mixes? Why don’t you go ahead and give it a try so you can get a taste of that lip smacking chicken tikka masala right at your home in under 15 minutes!

Try it for yourself now!

 

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