Following the positive reaction to the Chinese-inspired meals I prepared a while ago, this week I’m taking a diversion into simpler yet delicious Indian cuisine. The chicken tikka masala resembles the popular butter chicken dishes from northern India, but is believed to have originated in Glasgow, in an eatery owned by a second-generation Indian family. On the other hand, the chicken korma, a Mughali-style treat, incorporates meat and vegetables simmered in yoghurt and broth, often with a hint of coconut.
Although this week’s recipes may seem daunting due to numerous ingredients, bear in mind that each component has a role, making them worth securing. If any prove elusive, feel free to omit them. Despite both appearing similar, there are distinct differences. The all-important marination period is a key step for both wherein the yoghurt gets to tenderise the chicken.
Tikka masala relies on potent spices coupled with tomato as a base to enhance the chicken’s flavour, whereas the korma leans on milder spices and coconut milk. In both dishes, it is crucial to manage the cooking temperature to prevent any spices from burning. A dash of cream is added to the tikka sauce to enrich its texture. The korma, in which yoghurt and coconut milk are the mainstays, can sometimes be a little temperamental. To prevent it from curdling, I incorporated some cornflour to act as a binding agent. Served with steamed rice or a simple flatbread, these dishes promise to delight your palate.