13:52, 05 Jun 2023, author: Ermakova M.

Chicken tikka masala

Name: Chicken tikka masala
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 6
Cuisine: Indian
Ingredients: Garlic - 4 cloves; Ginger - 1 tbsp; Garam masala - 2.5 tsp; Ground coriander - 2 tsp; Turmeric - 2 tsp; Ground cumin - 1.5 tsp; Tomato paste - 1/3 tbsp. + 1 tbsp.; Yogurt - 1 tbsp.; Chicken breast without skin and bones - 1 kg; Vegetable oil or ghee - 2 tbsp.; Onion - 1 pc.; Chili pepper - 1 or 3 pieces optional; Tomato puree - 2.5 tbsp.; Cream 33% - 1 tbsp.; Cilantro - 0.5 tbsp. chopped + for serving; Basmati rice and naan/ tortillas for serving

Today we will prepare a famous dish of Indian cuisine - chicken tikka masala. Making it at home is not as difficult as you might think.

Photo source: 123rf.com

Rich in flavor, creamy, spicy sauce coats tender chicken pieces to serve with the perfect basmati rice.

You have full control over the amount of spices. One of the key spices in the recipe is garam masala. This is a mixture of Indian spices, the name of which is translated from Hindi as follows: "hot mixture", due to its pungency.

Add more or less depending on personal preference.

Chicken tikka masala

Кухня: Indian, птица, калории: 509, время приготовления: 00:100

Ингредиенты

Garlic - 4 cloves

Ginger - 1 tbsp

Garam masala - 2.5 tsp

Ground coriander - 2 tsp

Turmeric - 2 tsp

Ground cumin - 1.5 tsp

Tomato paste - 1/3 tbsp. + 1 tbsp.

Yogurt - 1 tbsp.

Chicken breast without skin and bones - 1 kg

Vegetable oil or ghee - 2 tbsp.

Onion - 1 pc.

Chili pepper - 1 or 3 pieces optional

Tomato puree - 2.5 tbsp.

Cream 33% - 1 tbsp.

Cilantro - 0.5 tbsp. chopped + for serving

Basmati rice and naan/ tortillas for serving

Рецепт

1. In a small bowl, mix garlic, ginger, garam masala, coriander, turmeric, cumin, 1 tablespoon tomato paste and 1/4 teaspoon salt until a paste forms.

2. In a medium bowl, mix yogurt, 1/2 teaspoon salt, and half the spice paste until well combined; cover and refrigerate remaining spice paste. Place the chicken on a cutting board. Using a paring knife, make a few shallow cuts in each breast. Add the breast to the bowl of yogurt mixture and turn to coat. Cover and refrigerate for at least 30 minutes and up to 6 hours.

3. Heat oil in a large skillet over medium heat. Add onion and chili pepper. Cook, stirring often, until they are tender, 5 to 7 minutes.

4. Add remaining 1/3 cup tomato paste and cook, stirring constantly, until browned, 2 to 3 minutes. Add the remaining spice paste and cook, stirring constantly, until fragrant, 2 to 3 minutes.

5. Add the tomato puree and 1/2 cup water, scraping any burnt bits from the bottom of the pot. Bring to a boil and simmer, stirring frequently and reducing heat to low if necessary to maintain a low simmer, until mixture thickens, 10 to 12 minutes. Add the cream and simmer, stirring frequently, until the mixture thickens slightly, 10 to 12 minutes.

6. In the meantime, preheat the oven. Lay the chicken breast on a wire rack and place the wire rack on a baking sheet. Spread the remaining marinade over the chicken. Remove the chicken from the oven when the marinade has thickened and is golden in places (at which point the chicken is not yet fully cooked), 10-12 minutes.

7. Cut the chicken fillet into portions. Add chicken and cilantro to tomato mixture. Cook very gently, stirring occasionally, until the chicken is cooked through, 5 to 8 minutes; season with 1/2 teaspoon salt.

8. Divide the rice between plates. Serve with chicken tikka masala. Sprinkle cilantro on top. Serve with naan/bread.