Chicken Tikka Masala is a very tasty indian traditional dish with chicken, spices, yogurt, cream and tomato sauce.
INGREDIENTS FOR 4 PERSONS:
1 kg chicken breast
Pappadums
For the marinade: |
For the sauce: |
150 gr yogurt |
350 tomatoesauce |
30 gr fresh ginger |
50 fresh cream |
5 gr garam masala |
20 gr sugar cane |
3 gr smoked paprika |
3 gr cumin |
3 garlic cloves |
3 gr paprika powder |
½ lime juice |
3 gr turmeric powder |
fine salt |
1 white onion |
|
3 gr chilli powder |
|
1 garlic clove |
|
mustard oil |
|
3 gr garam masala |
|
3 gr. spezie per pollo |
|
|
PREPARATION:
- To prepare the Chicken Tikka Masala, start by removing any bones from the chicken, remove all the fatty parts and cut the breast into cubes. Keep it aside and proceed with the marinade.
- In a large bowl mix the yogurt, garam masala, smoked paprika, grated fresh ginger, lime juice and a pinch of salt, until a homogeneous mixture is obtained.
- Add the chicken nuggets to the bowl and, before mixing everything, mash the garlic cloves inside. Stir carefully until the meat is completely covered, cover with plastic wrap and leave to rest in the refrigerator for at least 8 hours.
- After the marinating time remove the chicken from the refrigerator and let it rest so that it returns to room temperature. At this point, transfer it to a baking sheet and bake it in a preheated oven in a ventilated mode at 220 ° C for about 20 minutes until it is golden brown.
- In the meantime proceed preparing the sauce. Peel and finely chop the onion and garlic. Cut the chili pepper in half, remove the central seeds and chop finely. Pour the extra virgin olive oil into a large non-stick pan and fry the garlic, onion and chilli pepper for about 3 minutes. Add the smoked paprika, turmeric, cumin, raise the heat and toast for about a minute. Pour the tomato sauce, add the brown sugar, season with a pinch of salt, cover with a lid and continue cooking over medium heat for about 8 minutes. Mix with a blender to make it creamier, then add the fresh cream and continue cooking for another 2 minutes.
- Add the sauce to the chicken and mix. Turn off the heat, sprinkle it with the chopped parsley and serve the Chicken Tikka Masala hot!
As a condiment we suggest Basmati rice or Indian Pappadums
|
|
|
|
|
|
3312 ITS COLOMBO
Turmeric powder
100 gr. |
|
0351 ITS COLOMBO
Ground cumin
100 gr. |
0665 MDH
Mixed spices for chicken
100 gr. |
1542 ITS COLOMBO
Red whole chili
100 gr. |
|
|
|
|
|
|
|
0929 TRS
Paprika powder
100 gr. |
|
0009 TRS
Garam Masala
100 gr. |
0473 ITS
Madras Pappadums
200 gr. |
3228 SATKAR
Basmati Rice
1 kg |
|
|
|
|
|
|
|
3823 ITS
Ginger & Garlic Paste
300 gr |
|
3308 ITS
Mustard Oil
200 ml
|
|
|
|
|
|
|
|
|
|
3619 KAMASUTRA
Birra
66 ml. |
|
|
|
2609 KAMASUTRA
Birra
33 ml. |
|
1714 KAMASUTRA
Red wine Shiraz
750 ml |
1585 KAMASUTRA
Red Cabernet Sauvignon
750 ml |
|
|
|
|
|
|
|
1528 KAMASUTRA
Sauvignon blanc
750 ml |
|
|
|
|
|
|
|
|
|
|
|
4039 DABUR REAL
Green Mango Juice
1 lt. |
|
4040 DABUR REAL
Masala Guava Juice
1 lt.
|
4036 DABUR REAL
Guava Red Nectar Juice
1 lt. |
4037 DABUR REAL
Litchi Juice
1 lt. |
|
|
|
|
|
|
|
4035 DABUR REAL
Mango Fruit Nectar Juice
1 lt. |
|
|
|
|
|