During late 1950s, it was created by Indian restaurant owners for the British palate. During 1980s, the 'English' demanded their Chicken Tikka Masala at five star restaurants in Delhi, restaurant owners obliged. Thereafter, it spread to Bombay. Indian restaurants in United States finally started to offer the dish during mid 1990s. In April 2001, Robin Cook, the foreign secretary, declared "Britain is not a single Anglo-Saxon race, but a gathering of different races. Chicken Tikka masala, is now Britain's true national dish". The ingredients and cooking technique varies from restaurant to restaurant. However, two elements remain common; spicy roasted/baked chicken, and creamy colorful aromatic sauce served on-side. The Chicken is referred to as Kebab or Tikka, and the sauce is called Tikka Masala. British are so proud of their national dish and rightfully so, that almost a scandal broke out when some restaurants started to use artificial food color. Now, the Tikka Masala is evolving in various forms and normally referred to by the color, red, green, orange. Some of the names are just for ingredients like Makhni. The Kebab preparation has moved from Chicken, to Paneer, Mushrooms, Vegetables.
The Kebabs are normally cooked in a Tandoor. Here we will bake the kebabs in the oven. After baking is over they may be sizzled.
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