Trip to India: Spicy Indian Chicken Tikka Masala with Trinidadian Doubles Recipe

Today your taste buds land in India! The Republic of India is a South Asian country and is the second most populous in the world. Its society is pluralistic, multilingual and multi-ethnic.

Indian cuisine consists of a wide variety of traditional and regional dishes. Its eating habits have been influenced by religion (Hindu and Islam), by the Mongols, by the arrival of the Portuguese on its southwest coast and by British rule.

Chicken tikka masala is a dish that is thought to have originated in Punjab (a region of the Indian subcontinent divided between India and Pakistan) in 1971. It consists of pieces of chicken marinated in herbs and yoghurt baked in a tandoor oven and served with masala sauce, a sauce of tomatoes, cream, coconut milk and spices. Spices such as: saffron, paprika, coriander and tomato sauce can be used to give the sauce and chicken its orange colour.

With your mouth watering? Then try the Spicy Indian Chicken Tikka Masala with Trinidadian Doubles: with vibrant colour, this traditional chicken tikka masala is full of flavours and adventure. If you love spicy food you will delight in this delicacy.

Spicy Indian Chicken Tikka Masala with Trinidadian Doubles

Difficulty: Medium
Servings: 4-6
Main ingredient: Chicken

Doubles (Flatbread):

• 350 g flour
• 2 tablespoons turmeric
• 1 teaspoon salt
• 1 teaspoon dried active yeast
• 250 ml warm water

Tikka masala:

• 1.4 kg chicken breasts
• 1 tablespoon tikka masala powder
• 2 teaspoons turmeric
• 2 teaspoons chili powder
• 2 teaspoons coriander
• 2 teaspoons cumin
• 2 teaspoons minced garlic
• 2 teaspoons black pepper
• 2 teaspoons salt
• 250 g plain yoghurt
• 1 tablespoon vegetable oil
• Juice 1 lemon
• 1 medium white onion, diced
• 1 medium red onion, diced
• 3 tomatoes, diced
• 2 bay leaves
• 2 chili peppers
• 1 cup water
• 50g fresh coriander
• Vegetable oil (enough for deep frying)

Method of preparation:

1. Preheat the oven to 200ºC.
2. Cut the chicken breasts into medium sized cubes, then season with half of the salt, black pepper, minced garlic, turmeric, chili powder, coriander, masala powder and yoghurt. Mix well and then marinate overnight in the fridge for best results. Prepare the doubles by adding the flour to a large mixing bowl with the turmeric, salt and dried active yeast then mix.
3. Gradually add in a large bowl, warm water to the flour and knead until it forms a large dough ball. (The dough should be soft and sticky, so add more water or flour until it is right). Then cover with cling film and let it sit for one hour at room temperature or until doubled in size.
4. Add the vegetable oil to the sauteuse. Place over medium heat, and then add the onions and the remaining half of the minced garlic and sauté until soft. Add the rest of the turmeric, chili powder, coriander, masala powder and add the 2 bay leaves and cook until brown. Then add the chopped tomatoes and cook until you make a thick paste.
5. Add the marinated chicken breast to the pan with the other half of the yoghurt and mix into the sauce then put the lid on the pan and cook until the meat is almost tender, making sure you stir occasionally.
6. Garnish with fresh coriander and set aside.
7. Finish by making the doubles, add a little vegetable oil to the risen dough and then break off the dough and roll into small balls. Carefully flatten the balls to form a medium circle shape. This will produce 8-10 medium sized doubles flatbreads.
8. Add some vegetable oil to a deep frying pan and heat to around 180ºC and fry for 30 seconds. Once done, place the doubles on a paper towel to drain.
9. Serve the chicken tikka on top of the doubles.

Tips: This recipe will make around 8-10 doubles flatbreads, enough to feed a family of 4-6.
The doubles flatbreads and chicken tikka can be kept in the fridge for 2-3 days, ideal for having lunch the next day.

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