Chicken tikka masala
4 servings
60 minutes
The origin of this dish is still controversial. Some say it appeared in Punjab, others advocate Pakistani roots, and more recently even the Scots have laid claim to this dish! One thing is clear : chicken, curry and sauce - the perfect hangover recipe.
1
Prepare the necessary ingredients.
2
Chop 2 cloves of garlic finely.
- Garlic: 4 cloves
3
Grind 10 g of ginger.
- Ginger: 30 g
4
Mix yogurt, minced garlic, ginger, cumin, coriander, cardamom, half a teaspoon of cayenne pepper, and turmeric in a large bowl. Add salt and pepper.
- Plain (natural) yoghurt: 225 g
- Garlic: 4 cloves
- Ginger: 30 g
- Ground cumin: 2 teaspoons
- Ground coriander: 2 teaspoons
- Ground cardamom: 0.5 teaspoon
- Cayenne pepper: 1.5 teaspoon
- Turmeric: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
5
Place the chicken in a bowl with marinade, mix well, cover with plastic wrap, and refrigerate overnight to marinate. You can marinate for 30 minutes as well, but the longer the meat marinates, the tastier the dish will be.
- Chicken breast fillet: 1.2 kg
6
Preheat the oven to 190 degrees and bake the marinated chicken for 40 minutes until golden brown.
- Chicken breast fillet: 1.2 kg
7
In a thick-walled pot, heat the oil and sauté the diced onion until translucent, add minced garlic (2 cloves) and ginger (20 g), cooking while stirring until the mixture takes on a brownish hue.
- Clarified butter (ghee): 60 g
- Onion: 1 head
- Garlic: 4 cloves
- Ginger: 30 g
8
Add garam masala, ground chili, and cayenne pepper, and mix. Then add diced tomatoes, tomato puree, and season with sugar, salt, and pepper. Cover and cook on low heat for 20 minutes.
- Garam masala: 1 tablespoon
- Chili powder: 1 teaspoon
- Cayenne pepper: 1.5 teaspoon
- Tomatoes: 300 g
- Tomato puree: 100 g
- Sugar: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
9
Cut the cooked chicken into large pieces. Add it to the pot with sauce, pour in the cream, and add grated almonds, mixing well.
- Chicken breast fillet: 1.2 kg
- Cream: 250 ml
- Grated almonds: 1 tablespoon
10
Serve with a slice of lime, sprinkled with chopped cilantro.
- Cilantro: to taste
- Lime: to taste
