TERESA Shuttleworth, originally from a small village in Pakistan, has been living in England for almost 20 years. She now teaches people how to cook traditional Asian cuisine. Here, she shares with us one of her favourite recipes.
To find out more, visit her website yousafsasiancookery.co.uk
Chicken tikka masala is another recipe I have learned to cook since I have come to live in England.In Punjab Pakistan, chicken tikka is cooked differently to here, chicken tikka boti - or pieces - are marinated with fresh yoghurt, herbs and spices before being cooked on hot charcoal and served with fresh salad instead of a creamy sauce. Because this dish is cooked dry and without the any sauce it can be costly to cook at home so people in the villages very rarely cook it at home. Chicken tikka in Pakistan is basically a restaurant food, people would go to a restaurant to eat this dish as a treat with their family and friends for a special occasion.When I first came to England and went out to eat with my friends I noticed that chicken tikka masala is a very popular dish so decided to come up with my own recipe which is very similar to British style Chicken tikka. It is easy to cook, has fewer ingredients, and is healthy and delicious.
Two chicken fillets (diced)
Half tin chopped tomatoes
Two garlic cloves
Half cm ginger
One tbls cooking oil
Quarter tsp chilli power
Quarter tsp ground garam masala
Quarter tsp turmeric
Salt to taste
Quarter tsp paprika
One tbls natural yoghurt
Fresh coriander for garnishing.
1 Marinate the chicken with all the spices and yoghurt and leave it to brown in a hot oven.
2 Brown the onion in the cooking oil in a hot pan and then remove it from the oil.
3 Add the ginger, garlic, chopped tomatoes and onion you browned in a blender to make a paste.
4 Add the paste to the cooking oil and cook with the lid on for a minute.
5 Add the chicken you have browned off in the oven and mix well.
6 Garnish with fresh coriander and eat with rice, chapati, or naan bread.