beef tika masala (substitute chicken, shrimp or lamb)

Tika masala, or tikka masala, is one of the most popular Indian dishes in the world, according to Wikipedia. It's origins are not entirely clear, but it is largely thought to have been the creation of Bangladeshi chefs in Britain about 50 years ago. There are also many, many recipes that differ greatly in the number and type of spices. Here's Brian's creation. Serves 4 - 6 people.





-2 cans PC tomato + basil soup

-1 kg flank, top sirloin or top round

-1/4 cup raisins (optional but


-1 tablespoon+* Sharwood's hot curry


-1 tablespoon+* McCormick's hot curry


-1/8 teaspoon garlic powder

-1/8 teaspoon worcester

-1 heap tablespoon minced, dried,


-1 teaspoon onion powder



-1 1/2 teaspoons finely ground


-1/4 to 1 teaspoon salt and

   pepper (to taste)

-1 cup plain, regular, yogurt

-1+ teaspoon lemon juice

-1/2 teaspoon vinegar

-1/4 teaspoon cayenne

   pepper (optional)

-3/16 pound of butter




* add as directed below


Melt the butter, and brown the meat in a large frying pan. Add the onion and garlic powder and saute for 2 minutes. Add 1-2 cups of water. Add the rest of the ingredients, except for the curry powder and yogurt.Mix well. Simmer for 5 to 10 minutes. Add equal amounts of Sharwood's and McCormick's hot curry powder to the mixture until the tomato soup taste no longer dominates the mixture. Then add another teaspoon of Sharwood's hot curry powder. Add water to bring to desired consistency. Simmer, covered, for another 1-2 hours, stirring periodically. Stir in the yogurt. Adjust spices to your taste. Simmer another 5 minutes and serve over rice.