It was November - the month of crimson sunsets, parting birds, deep, sad hymns of the sea, passionate wind-songs in the pines. Anne roamed through the pineland alleys in the park and, as she said, let that great sweeping wind blow the fogs out of her soul.November is an in-between month. Neither is it exactly autumn anymore nor can we say that it is yet winter, hence it could be described, to some extend, as devoid of character and drab. Nonetheless, despite its apparent insipidity, this epoch of the year is far from being dreadfully uninteresting or desperately morose. As a matter of fact, provided that you open your eyes and set aside your prejudices, you'll soon realize that there's something delightfully beautiful as well as totally romantic and dramatic about the late fall season.
― L.M. Montgomery, Anne of Green Gables
Endings and periods of transition are always moving, tragic and, at the same time, incredibly thrilling. Although nights are getting longer and the temperatures are dropping drastically, one cannot refrain from getting excited about the exhilarating scents of firewood and earthy smells of the ground, divinely envigorating crisp air, mad chirp of starlings filling the bushes and persistent croaking of crows, first snowfalls, threateningly black skies, thick mist rolling up the valleys and licking at the creases of the mountains, piercingly sharp sunlight, gloriously fiery and deep lilac sunsets and rusty hues of trees. Blissfully gorgeous sceneries and powerful atmospheres that make you cry and give you the impression of being alive. Mother Nature is the ultimate artist and her life-size chef-d'oeuvres cannot be equalled or leave you impassive.
With the arrival of the bitter cold and dreary weather as well as the long-lasting obscurity, our desire for cocooning grows bigger every day and our craving for meals that are rich, hearty, warming and homey becomes irrepressible. Spending evenings in the cosiness of our apartment or house and enjoying dishes that uplift our soul is just what we need when layers start to pile up under our coat and the lack of natural luminescence affects us physically (low energy), mentally (depression) and emotionally (mood swings).
Speaking of which, I have to point out that the cuisine of Asia offers a vast variety of comforting specialities which not only raise your spirits high and fill up your stomach, but also tickle your taste buds wonderfully. One of those soul-soothing delicacies is "Tikka Masala" which I first got to taste in England - my grandmother prepared it with freshly caught North Sea cod which she bought from the local mobile fishmonger.
Different versions of this dish exist (it can be concocted with various meats, fishes and vegetables or even with paneer cheese), but "Chicken Tikka Masala" is by far the most popular of them all, especially in the UK' where it is undisputedly the nation's favorite "Indian" dish. A true British classic which transcends all generations, races, cultures and classes.
And it isn't just our economy that has been enriched by the arrival of new communities. Our lifestyles and cultural horizons have also been broadened in the process. This point is perhaps more readily understood by young Britons,who are more open to new influences and more likely to have been educated in a multi-ethnic environment. But it reaches into every aspect of our national life.
Chicken Tikka Masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences. Chicken Tikka is an Indian dish. The Masala sauce was added to satisfy the desire of British people to have their meat served in gravy.The origin of this creamy and tomatoey stew is highly debated and extremely controversial as nobody seems to know whether it is a street grub which hails from Dehli (Northern India) or if it dates back to the early 1970's and was invented by a Pakistani named chef Ali Ahmed Aslam (check out this article and that one) at his Glaswegian reastaurant. As a result many cuisiniers have tried to hijack its origin and claim credit for it (though without success). Until today its provenance remains a mystery, but that isn't what stops the Brits from eating this scrumptious casserole.
- Robin Cook, UK former Foreign Secretary
Anyway, why bother and argue about such trivial things? "Chicken Tikka Masala" blends the best of the East and West, and like any great fusion food, it is a true symbol of multiculturalism, tolerance and integration, thus it perfectly represents the precious multifacetedness of Great Britain. Something to be proud of and not to fight over...
Despite having been acquainted with "Tikka Masala" since my early childhood and being an immense fan of curries, the thought of reproducing this delectable fare in my kitchen has never crossed my mind until last year while visiting Prerna's fabulous blog, "Indian Simmer". Her pictures looked so droolworthy that I felt compelled to try her recipe without delay. Needless to say that it was a frank success and it has become a quintessential home meal.
Because I like sharing my coolest discoveries on "Rosa's Yummy Yums", I thought that you'd be happy to find my adaptation of Prerna's fantastic recipe here. Of course, as you know me, I can't abstain from adding my own personal touch to other's creations, so I substituted chicken thighs for turkey breast and for some extra kick and color, I replaced the double cream by sour cream and incorporated ground curcuma plus tomato paste to the sauce. Absolutely exquisite!
Turkey Tikka Masala
Recipe by Prerna at "Indian Simmer" & adapted by Rosa Mayland.
Ingredients For The "Turkey Tikka":
500-600g Turkey breast meat, cut into cubes
1 Tsp Hot paprika
3/4 Tsp Ginger paste
3/4 Tsp Garlic paste
1 1/2 Tsp Coriander powder
1 Tsp Garam masala
1/2 Cup yogurt (any fat % is fine)
1 1/2 Tsp Lemon juice
Salt, to taste
2 Tbs Olive oil
Ingredients For The "Masala (Tomato Sauce)":
1 1/2 Tbs Olive oil
1 Onion, chopped
1 Tbs Ginger paste
1 Tbs Garlic paste
1 Tbs Onion powder
1 Tbs Coriander powder
1 1/2 Tsp Powdered black pepper
1 Tsp Garam masala
1 Tsp Powdered fennel seeds
1/2 Tsp Curcuma powder
1 Can (400g) of Diced tomatoes, pureed
2 Tbs Tomato paste
3/4 Cup (180ml) Sour cream
Chopped cilantro, for garnishing
1. To prepare the marinade, mix all the spices together with the yogurt and lemon juice.
2. Add the turkey pieces.
3. Mix everything well. Cover the bowl and let it sit in the refrigerator for at least an hour (or overnight).
4. In a frying pan or wok, add the olive oil and stir-fry the turkey (in small batches) for about 4 minutes or until golden brown on each side (don't cook them through, though). Set aside.
Method For The "Masala/Tomato Sauce":
5. Pour the oil in a hot thick-bottomed pan, frying pan or a wok.
6. Add the chopped onion and stir-fry until translucent, then add the ginger and garlic paste. Turn the heat to medium and let the paste slowly cook for 1/2 a minute.
7. Add the onion powder and spices. Stir-fry for a few second, until fragrant.
8. Add the pureed tomato and tomato paste. Stir well.
9. Let the sauce simmer for about 15-20 minutes (stir occasionally scraping the bottom of the pan), or until the sauce is thick and ressembles a concentrated paste.
10. Add the cooked turkey cubes along with the drippings and the sour cream. Mix well and let the stew simmer for another 10-15 minutes.
11. Turn off the heat, cover with a lid and let the tikka masala sit for at least 10 minutes before serving (this helps the flavors to develop).
12. Garnish with the chopped cilantro and serve.
If you don't like turkey, try making this dish using 4 boneless and skinless chicken thighs or paneer (vegetarian) cut into cubes.
Instead of stir-frying the meat, you can also thread the turkey (or chicken/paneer) pieces onto skewers and then grill the skewered turkey (or chicken/paneer) until done or pop it into the oven for 15-20 minutes at a temperature of 200° C (400° F).
Serve with "Naans" (flatbreads), "Rotis" (tortilla-like pancakes) or "Cumin Scented Green Pea Pulao" (rice pilaf) and accompany with ice cold pale ale (blond beer).
Dinde Tikka MasalaRecette par Prerna de "Indian Simmer" et adaptée par Rosa Mayland.
Pour 4 personnes.
Ingrédients Pour La "Dinde Tikka":
500-600g de Poitrine de dinde, coupée en cubes
1 CC de Paprika piquant
3/4 de CC de Pâte de gingembre
3/4 de CC de Pâte d'ail
1/2 CC de Coriandre en poudre
1 CC de Garam masala
1/2 Tasse de Yogourt (n'importe quel pourcentage de matières grasses)
1 1/2 CC de Jus de citron
Sel, selon au goût
2 CS d'Huile d'olive
Ingrédients Pour le "Masala (Sauce Tomate)":
1 1/2 CS d'Huile d'olive
1 Oignon, haché
1 CS de pâte de gingembre
1 CS de Pâte d'ail
1 CS d'Oignon en poudre
1 CS de Coriandre en poudre
1 1/2 CC de Poivre noir en poudre
1 CC de Garam masala
1 CC Graines de fenouil en poudre
1/2 CC de Curcuma en poudre
1 Boîte (400 g) de Tomates hachées, réduites en purée
2 CS de Concentré de tomate
180ml de Crème sûre/aigre
Coriandre fraîche, hachée (pour garnir)
Sel, selon goût
Méthode Pour La "Dinde Tikka":
1. Dans un bol moyen, mélanger ensemble, les épices, le yogourt et le jus de citron.
2. Ajouter les morceaux de dinde.
3. Bien mélanger le tout. Couvrir le bol et laisser reposer au réfrigérateur pendant au moins une heure (ou toute la nuit).
4. Dans une poêle ou un wok bien chaud, ajouter l'huile d'olive et faire sauter la dinde (par petites quantités) pendant environ 4 minutes ou jusqu'à ce que la viande soit dorée de chaque côté (mais pas cuite à point). Mettre de côter.
Méthode Pour le "Massala/La Sauce Tomate":
5. Verser l'huile dans une poêle, une casserole à fond épais ou un wok chaud(e).
6. Ajouter l'oignon haché et faire revenir jusqu'à ce que celui-ci soit translucide, puis ajouter la pâte de gingembre et d'ail. Baisser le feu à moyen-doux et laisser cuire doucement la pâte pendant 1/2 minute.
7. Ajouter la poudre d'oignon et les épices. Les faire revenir pendant quelques secondes, afin que leur saveurs se développent.
8. Ajouter la tomate en purée et le concentré de tomate. Bien mélanger.
9. Laisser mijoter la sauce pendant environ 15-20 minutes (remuer de temps en temps en raclant le fond de la casserole), ou jusqu'à ce qu'elle soit épaisse et que presque toute l'eau se soit évaporée (un concentré de sauce).
10. Ajouter les cubes de dinde cuits avec le jus de cuisson et la crème sûre. Bien mélanger et laisser mijoter à feu doux pendant encore 10-15 minutes.
11. Eteindre le feu, couvrir avec un couvercle et laisser le tikka masala reposer pendant au moins 10 minutes avant de servir (cela contribue à développer les saveurs).
12. Garnir avec un peu de coriandre fraîche et servir.
Si vous n'aimez pas la dinde, vous pouvez faire ce plat avec 4 cuisses de poulet désossées (et sans peau) ou du paneer (végétarien), coupé(e)s en cubes.
Au lieu de dorer la viande à la poêle ou au wok, il vous est aussi possible d'enfiler les morceaux de poulet (ou dinde/paneer) sur des brochettes et les faire dorer au grill jusqu'à ce que la viande soit cuite ou au four à 200° C pendant 15-20 minutes.
Servir avec des "Naans" (pains plats), des "Rotis" (galettes ressemblantes à des tortillas) ou du "Pulao Au Cumin Et Petits Pois" (riz pilaf) et accompagner avec de la bière blonde bien froide.
Quelles photos Rosa! Un pur enchantement!ReplyDelete
C'est si bon le tikka masala! Tu me donnes envie d'en refaire. Le mien sera à base de tofu ou de seitan. Les parfums que tu proposes sont parfaits!
BOn we à toi.
What a tempting dish! Love your photos and perfect quotes!ReplyDelete
Tikka masala with turkey! How brilliant!! My health conscious family would love this turkey version :)ReplyDelete
Indian foods truly hold a special place in my heart; I've never had this dish with turkey but I know I'd love it! It looks delicious, Rosa!ReplyDelete
Quite likely one of my favorite Indian recipes too. Interesting coincidence, I love Indian food, but did not have a single cookbook until this past week. Bought Jaffrey Madhur's Indian Cooking, and it is amazing! I can hardly wait to cook from it...ReplyDelete
great post, as usual... I am now going to check the blog you mentioned. ;-)
Rosa now you want to beat us with Indian cooking :P wow it looks so perfectly made I would not be surprised if you told me it was cooked by an Indian chef.... makes me admire how far you have taken Indian cooking and using turkey makes it a great healthy option. I am stunned by the breathtaking picturesReplyDelete
Oh, such a drool worthy dish. I am all about Indian food too.ReplyDelete
Love the dish!!...Tikka masala is one of my favorites but I have never tried to make it with turkey. Your pictures are really amazing...I seriously cant take my eyes off the screen...ReplyDelete
I have to say that I have had the BEST Indian food in England, in London. Your post reminded me of the taste, and your photos are just first-rate, worthy of a magazine a la Donna Hay.ReplyDelete
Superbes photos, comme toujours. Bisous Rosa's. Bon WE.ReplyDelete
Stunning photos and recipe! Thanks for sharing.ReplyDelete
I am transported by these photos Rosa!ReplyDelete
Quelles photos superbes !!!ReplyDelete
Cette recette semble prometteuse en saveurs épicées et aromatiques ...
Merci pour ce beau partage,
I would enjoy this dish..it must be so flavorful.I love garam masala.ReplyDelete
Your fall leaves are life like as if in my hands.
What lovely words and scrumptious food for a chilly Friday evening! :)ReplyDelete
Bien goûteux, bien parfumé ! quel joli plat...que de belles photos...merci Rosa pour ce bon moment...ReplyDelete
bon week end et bises
What a beautiful post, Rosa! I love all the fall inspiration. And that curry... Um, I wanna come over for dinner!ReplyDelete
Je suis très gourmande des epices indiennes et le tikka marsala ne fait pas exception ! Tes visuels sont divins et mettent simplement en appétit.ReplyDelete
Très beau We à toi Rosa.
what a fabulous collection of places and wonderful photos:ReplyDelete
Hi Rosa. Firstly, wow, the imagery in your description of November wasReplyDelete
so powerful! It actually described almost to a tee how I remember it,
growing up in Poland. In fact Listopad (November in Polish) means
of-leaves-falling. Very final indeed. As for the Tika Masala, it looks
wonderful. I never knew it was such a favourite amongst Brits.
now that you mention it, i ALWAYS see chicken tikka masala and never turkey! great twist, rosa!ReplyDelete
e' sicuramente tra i mei piatti preferiti, bellissime le foto, spettacolo quella con la foglia, stupendo tutto mia cara Rosa :)ReplyDelete
Rosa what nice pictures and yummy masala Rosa love it!! xoReplyDelete
This looks so yummy ..a perfect way to introduce indian cuisine into the thanksgiving table. I love the bright color of the sauce that has come out!ReplyDelete
Oooh amazing looking dish!ReplyDelete
Your Autumn looks beautiful! And what a dish to eat during the colder weather too :)ReplyDelete
Oh Rosa, I found myself lost in the 3rd photograph looking at the snow mountains. Love the contrast with the green down below.ReplyDelete
And the tikka masala is not to be outdone. You are so very talented.
You know, I cook neither Indian nor British, but I like this dish, as well as the fabulous nature shots.ReplyDelete
I love tikka masala - but i'm not allowed to cook the curries in our house, I leave that to Mr LTT!ReplyDelete
I love that photo of the mountains, it's so captivating!
Waouh quand j'ai vu la photo j'ai failli avoir une attaque! J'ai l'impression de pouvoir sentir ce plat juste magnifique à travers l'écran! :)ReplyDelete
I’ve been raking my brain thinking of a new and great homemade Christmas gift, that wasn’t cookies. These Tikkas, who wouldn’t love that!thanks you.ReplyDelete
I am constantly in awe of your photos Rosa, they are simply stunning, I especially love the photo of the snowy mountains...makes me really want to go there!ReplyDelete
What lovely post and amazing photos! I don't cook Indian but my friend from Pakistan, she is very talented and often cooks with garam masala, and I have to say her dishes are so delicious and flavourful!ReplyDelete
Have a lovely Sunday evening Rosa.
Photos et recettes me font saliver.ReplyDelete
Bonne semaine !
This sounds like such a comforting dish for cold weather! I've never made Tikka Masala, but I want to now. Your photo of the mountains is stunning!ReplyDelete
What a beautiful post and your photos are stunning. Loved the poems too. Tikka Masala is such a great dish and perfect for meal for the cold November days.ReplyDelete
Perfect for all those post Christmas dinner leftovers! Or I suppose for some Thanks Giving too.ReplyDelete
Thanks for sharing this recipe with us!ReplyDelete
Aaaah, tikka masala - what's not to like? One of my favourite comfort foods since moving to the UK! Love the idea of using turkey, and love the photos. Favourite is the green meadow with the snowy mountains - making me itch to be in the mountains again!ReplyDelete
Rosa, the beauty of this post is astounding. What I would do to gaze upon those snowy mountains enjoying this steamy tikka masala!ReplyDelete
Your Tikka Masala looks amazing! Thick, rich, creamy and full of flavor. I am bookmarking this recipe since we love this kind of dish. Perfect, Rosa!! And your autumn photos are beautiful as usual. Puts me in the mood. I love autumn, love November as the leaves change color and fall.... I just wish we would have less rain. Cold, crisp autumn days are my favorites.ReplyDelete
Rosa you inspire me to be better.ReplyDelete
I love the idea of tikka masala with turkey, it looks fantastic!ReplyDelete
Love the bright color of this dish. I also love the beautiful fall pictures. Thanks for sharing!ReplyDelete
I like to eat something less healthy from time to time as well :) And I like your idea. And November - there's something magical about it...ReplyDelete
Perfect for leftover turkey! And we're bound to have a lot as we're cooking up a huge bird. Bookmarking this recipe for sure.ReplyDelete
The sauce looks extremely delicious!ReplyDelete
What an absolutely beautiful dish that I can't wait to make as there are no hard to find ingredients.ReplyDelete
What a sensational dish. I adore Tikka Masala but have never used turkey. What a fab idea. Some lovely images ROsa! Bravo!ReplyDelete
What a wonderful post Rosa . . . tremendous autumn photos, a poetic quote, and a fabulous recipe! May you have a delicious and happy Thanksgiving!ReplyDelete
I love Indian anything, and I don't care if this dish is "authentic" or not - it tastes so good, it's Indian in my book! Really nice version. The use of the sour cream is inspired. Good stuff - thanks.ReplyDelete
Hi there! Newest follower here! I love your pictures!!!!!ReplyDelete
Gorgeous gorgeous photos as always Rosa, your Turkey Tika looks absolutely divine. I love Chicken Tika, never thought to use Turkey, what a super idea!ReplyDelete
I love the recipe, Rosa! And the photos, too. This mountain looks so gorgeous!ReplyDelete
Chicken Tikka Masala brings together the culinary adventure of the east and the west and you have taken it another step further with turkey in time of Thanksgiving :) So beautiful so beautiful Rosa!!!!ReplyDelete
What a gorgeous dish, I am always eating Tikka Masala in Indian restaurants, haven't tried it at home yet. Thank you so much for sharing the recipe!ReplyDelete
Love your autumn photos... Have a wonderful day, Tanja
Très jolie présentation pour ce plat plein de saveurs et de couleurs!ReplyDelete
Il a l'air tout simplement parfait. Cette recette là, je vais sûrement l'essayer, et rapidement. Merci :)ReplyDelete
Looks really delicious! I love that your pictures always tell a story and I feel I'm always drawn into your photography. Gorgeous photos Rosa!ReplyDelete
you bring back home for me rossa with the tikka masala, It looks awesome in the clicks. good going, cheers!!ReplyDelete
I love the steam and and the colorful leaves. I've never made a tikka masala, I had it on my to-do list funny enough! I might have to try a cheat and make this with leftover turkey. (god knows I have no shortage of turkey in the house right now. My husband insisted on a 15lb thanksgiving turkey :/ for just 4 adults !!! )ReplyDelete
Mind blowing photography and the curry looks delicious Rose. So perfectly done :-)ReplyDelete
Your photos are always so inspiring!ReplyDelete