Chicken Tikka Masala

Reteta Pui Tikka Masala by Taste of Asia

PREP 15M

COOK 20M

READY IN 35M

NON SPICY

WHAT TO BUY

FOR THE SAUCE: 

  • 400g tomato purée
  • 2 tbsp vegetable oil / rapeseed oil
  • 2 tbsp ghee (clarified butter)
  • 1 large onion or 2 small finely cut onions
  • 1/2 tsp garam masala
  • ½ tsp cumin powder
  • 1 tbsp turmeric
  • 1 tbsp coriander powder
  • 1 tbsp chili powder
  • 1 tbsp salt
  • ½ tsp clove, minced
  • ¼ cup sour cream
  • 1 tbsp brown sugar
  • 1 pc. fresh coriander bundle / mint / parsley connection (optional)

PREPARING THE MEAT:

  • 800g chicken breast or boneless chicken drumsticks, cut into small pieces
  • 1 cup plain yoghurt
  • 2 tbsp lemon juice
  • ½ garlic clove
  • 1 tbsp ginger
  • 2 tbsp gram masala
  • 1 tbsp turmeric
  • 1 tbsp cumin powder
  • ½ tsp chili powder
  • 1 tbsp salt

HOW TO COOK

  • Combine all ingredients for the marinade in a bowl, cover and let them marinate for several hours, if possible, overnight.
  • Heat the oil in a pan at medium temperature. Add the chicken and fry it until it’s properly cooked.
  • After preparing the meat, start with the sauce: coat the pan with butter and fry the onion, garlic and ginger.
  • Add the rest of the spices (garam masala, turmeric, cumin and coriander powder). Stir for 20-30 sec.
  • Add the tomato purée and season it with chili powder and salt. Then add the sour cream, sugar and chicken. Cook for approx. 5-10 minutes until the sauce begins to thicken.
  • Serve warm with basmati rice and seasoned with coriander, parsley or mint leaves.
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