Tikka Masala with Cream
6 servings
60 minutes
Tikka masala with cream is a dish that embodies the richness of Indian cuisine. Its history goes back to traditional cooking methods where spice-marinated chicken is fried to a golden crust and then simmered in a fragrant tomato-cream sauce. The cream's tenderness softens the spices' heat, creating a harmonious balance of flavors: spicy, aromatic, with a slight tang from lemon juice and deep notes of garam masala. This dish pairs perfectly with fragrant basmati rice or naan bread, turning the meal into a true gastronomic journey. It can be served for a cozy family dinner or an exquisite festive table, impressing guests with its rich flavor and abundance of spices.
1
Mix yogurt, 2 tablespoons of lemon juice, 2 teaspoons of cumin, 2 teaspoons of red pepper, 1 teaspoon of black pepper, cinnamon, 2 teaspoons of grated ginger, and salt.
- Natural yoghurt: 230 g
- Lemon juice: 2 tablespoons
- Caraway: 2 teaspoons
- Red chili pepper: 10 g
- Ground black pepper: 1 teaspoon
- Ground cinnamon: 2 teaspoons
- Salt: to taste
- Grated ginger: 4 teaspoons
2
Add chicken pieces. Let marinate for at least one hour.
- Chicken: 6 pieces
3
Fry in olive oil until golden brown. Do not overcook the chicken pieces.
- Olive oil: 50 ml
4
Add garlic and ginger paste to the hot oil. Fry for a few minutes, stirring, then add finely chopped onion.
- Garlic: 2 cloves
- Grated ginger: 4 teaspoons
5
When the onion becomes soft, add the chopped tomatoes and continue frying at medium heat until done.
- Tomatoes: 2 pieces
- Onion: 1 head
6
Increase the temperature and slowly pour in the cream, constantly stirring the sauce.
- Cream 25%: 150 ml
7
When the sauce becomes a homogeneous mass, reduce the heat and cook for about five minutes. Add salt.
- Salt: to taste
8
Add fried chicken to the sauce and bring to a boil. Add green pepper, garam masala, and herbs.
- Chicken: 6 pieces
- Green chili pepper: 1 piece
- Garam masala: 1 teaspoon
- Coriander: 2 tablespoons