Ingredients
FOR SPICE PASTE:
1 teaspoon coriander seeds
1 teaspoon cumin
2 cardamom pods, seeds only
½ Cinnamon sticks
½ teaspoons of anise
3 cloves garlic
1 piece of fresh ginger, about 3 cm
1-2 fresh chili peppers
2 teaspoons turmeric powder
FOR MEAT:
600 g pork leg
100 ml of yogurt
1 tablespoon spice paste
salt
FOR SAUCE:
2 tablespoons olive oil
1 teaspoon butter
remaining spice paste
250 ml of mashed tomatoes
200 ml of coconut milk
salt
Tikka masala is a combination of traditional Indian meat dish (tikka) stabbed on sticks and prepared in a heated tandoor oven and sauce seasoned with masala paste.
Tikka masala is one of the most famous Indian dishes. Like all popular dishes, tikku masala has not escaped a dose of controversy, so many authors are arguing about its origin.
Some are convinced that it is an original Indian dish from the Punjab region while others are convinced that this dish originated in Scotland. The truth is probably somewhere in the middle, but it is indisputable that this dish was popularized by the British and it is considered their national specialty.
Tikka masala is actually a combination of a traditional Indian meat dish (tikka) stabbed on sticks and prepared in a heated tandoor oven and a sauce spiced with aromatic paste (masala).
This dish is traditionally prepared with chicken, but there are also known versions with other types of meat such as lamb or pork, which we also use in our recipe.
In order for the dish to be as similar as possible to its original, it must first be marinated in a spice paste and yoghurt. The meat is then baked on a well-heated grill pan (or in a tandoor oven, if you have one). Finally, the meat is combined with a well-seasoned sauce and served with cooked rice.
Although at first glance it may seem as if the preparation of tikka masala is complicated, it is actually very simple. If you are a fan of aromatic Indian dishes and fragrant spices then this dish is just for you.
Preparation:
First prepare the spice paste.
Toast coriander, cumin, cardamom seeds, cinnamon and anise in a dry pan. Toast them very briefly, just to smell them.
Put garlic, ginger, chili peppers and turmeric in a blender. Add the toasted spices and blend everything until it turns into a smooth paste. If necessary, add a little warm water to the mixture to make it blend more easily.
Now marinate the meat.
Cut the pork into cubes and add a little salt.
Mix the yoghurt with one tablespoon of the spice paste and rub the meat well with this mixture. Leave in the fridge to marinate for at least an hour.
Prepare the sauce.
Heat the olive oil and butter in a pan and place the rest of the spice paste on top. Allow the pasta to fry well and smell.
Add the mashed tomatoes, cover with a little warm water if necessary, reduce the heat and cook for the next twenty minutes or until the sauce thickens.
Finish the meal.
Heat a grill pan and fry the marinated meat on it. Let the meat catch a nice color on all sides. Put the roasted meat in the tomato and spice sauce. Add coconut milk and season with salt to taste. Simmer for another ten minutes to thicken the dish.
Serve the cooked dish with rice and chopped fresh coriander.