THE ORIGINS OF TIKKA MASALA /CHICKEN TIKKA MASALA WILL TAKE YOU FROM THE PUNJAB, TO THE UK AND TO GLASGOW DEPENDING WHO YOU BELIEVE (GOOGLE IT!) BUT WHAT IS FACT IS THAT TIKKA MASALA IS A UK INDIAN RESTAURANT CLASSIC FAVOURITE!
TECHNICALLY IT IS INFACT 2 COMPONENTS COMBINED.
ONE IS CHICKEN TIKKA (TIKKA MEANS A PIECE OR CHUNK) THE PIECES ARE MARINATED IN THE TIKKA SPICE WITH YOGHURT AND LEMON AND THEN CHAR GRILLED.
THESE CHARRED SMOKY CHUNKS ARE THEN SIMMERED IN THE CLASSIC THICK CREAMY ONION AND TOMATO MASALA..THIS IS KNOWN AS TIKKA MASALA
PLEASE NOTE MANY COMMERCIAL TIKKA BLENDS TYPICALLY CONTAIN DEEP RED FOOD COLOURING WHICH GIVES THE RED MEAT AND SAUCE COLOUR WE ARE USED TO SEEING. AT SALT & SPICE WE USE ZERO ARTIFICIAL COLOURINGS, PRESERVATIVES, ANTI CAKING AGENTS AND ADDITIVES, THERE IS ACTUALLY NOTHING NATURALLY IN A TIKKA MASALA TO GIVE THIS ARTIFICIAL RED COLOUR BUT WE DO ADD SOME NATURAL BEETROOT POWDER TO ADD SOME COLOUR.
ITS WARM MEDIUM HEAT MAKING IT ACCESSABLE FOR EVERYONE. TREAT YOURSELF TO THIS DELICIOUS MYSTERIOUS DISH!
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