Exploring English: Food and Culture

WEEK 1: What is British Food?

Cooking chicken tikka masala

Here's the recipe that Neil followed in the videos.

Ingredients
 1 tablespoon garlic and ginger paste* OR minced garlic and minced ginger
 1 teaspoon garam masala
 1 teaspoon cumin
 ½-1 teaspoon hot chilli
 1 teaspoon paprika
 1 teaspoon tandoori masala
 ½ teaspoon of ground cardamom
 1 tablespoon of oil
 juice of one lemon
 125g plain yoghurt
 Pinch of salt (optional)
 500g of chicken

Method:
1. Mix together the garlic and ginger paste, garam masala, cumin, chilli, paprika,
tandoori masala, cardamom and oil in a metal or glass bowl.
2. Squeeze the lemon and add the juice to the bowl
3. Add the yoghurt to the bowl and mix thoroughly
4. Cut the chicken into bite-sized pieces and add to the marinade.
5. Stir to make sure the chicken is fully covered and coated with the mixture.
6. Place the bowl in the fridge for two hours or overnight
7. When the chicken is ready to cook, heat the oven to 200°C
8. Thread the chicken onto wooden or metal skewers and place on a wire rack in a
baking tray
9. Cook for 20 minutes, then remove from the oven and set aside

© British Council 2020

Ingredients for the sauce
 One large or two medium onions, finely chopped
 2-3 tablespoons of ghee or clarified butter
 1 tablespoon of garlic and ginger paste OR minced garlic and minced ginger
 1 teaspoon garam masala
 1 teaspoon coriander
 1 teaspoon cumin
 1 teaspoon paprika
 ½ teaspoon hot chilli for a mild curry, 1 teaspoon for medium
 ½ teaspoon turmeric
 ½ teaspoon cinnamon
 ¼ teaspoon cardamom
 500g passata/sieved tomato
 1 large teaspoon tomato puree
 120ml water
 125-150 ml of double cream
 Pinch of salt (optional)
 Optional: Fresh coriander, chopped and added to sauce, plus a little to garnish the
finished curry.

Method:
1. Add the ghee to a large frying pan or wok and heat over a medium heat.
2. Add the chopped onions to the pan and fry until golden, then add the garlic and
ginger paste and keep frying.
3. Add all the spices and heat through, stirring constantly.
4. Add the tomato, tomato puree and water.
5. Heat over a medium-high heat for a few minutes, stirring constantly.
6. Add the cooked chicken tikka to the sauce and continue to cook until heated through
7. Reduce heat and stir in the double cream, mixing thoroughly.

That’s it! Your Chicken Tikka Masala is now ready to eat. Garnish with chopped coriander
and serve with rice or naan.

Good luck!

© British Council 2021