Tikka Masala: Where Did it Come From?
Scotland is home to many great things such as castles and whisky. It is also the birthplace of the one and only Tikka Masala. This popular curry was made by accident when a customer made a complaint that his curry was too dry. A few spices and a can of tomato soup later, and the Tikka Masala was born!
The dish is loved by millions and has even been voted ‘the nation’s favourite curry’ a few years back. There are endless ways to mix up your Masala using chicken, beef or veggies. We went for a veggie option, however you can change to whatever your preference is!
Our quick and easy recipe is the perfect mid-week meal.
For the Curry:
300g Quorn chicken or two sweet potatoes (cut into bite size chunks)
1 tbsp vegetable oil
2 onions (chopped)
400ml vegetable stock
1 red pepper
2 tbsp tikka masala paste
1 tbsp ground cumin
1 tbsp ground coriander
½ tbsp turmeric
1 tsp chilli powder
140ml Greek style yoghurt
1 tbsp tomato puree
2 cloves garlic (finely chopped)
Mix all the ingredients for the marinade together in a bowl and add in either Quorn or sweet potato. Leave to marinate for at least 30 minutes.
Heat the oil in a pan and fry the onions until they are brown and soft. Then add in the pepper and cook for another few minutes.
Add in the Quorn or sweet potato and fry until cooked. Gradually add in the stock whilst mixing well and bring to a boil for a few minutes. Reduce the heat, cover and let simmer for at least 45 minutes. Top up with boiling water if needed and then sprinkle with coriander.
Serve over rice with a side of naan bread and enjoy!
Looking for more inspiring recipes? Make sure to check out our previous blogs!