Chicken Tikka Masala

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• ½ cup natural yogurt
• 1 small can of tomato paste, concentrated
• 2 tsp ginger, grated
• 1 tsp garlic, squeezed (more if desired)
• 1 tsp curry powder
• 1 tsp sweet paprika powder
• 2 pinches of coriander powder
• 2 pinches of cumin powder
• 1 tsp. clove powder
• 1 pinch of cinnamon powder
• 1 pinch of cayenne pepper (more to taste)
• 1 pinch(s) vanilla powder
• some oil
• Salt
• 1 large shallot(s) or 1 small onion
• e.g. bell pepper(s)
• e.g. lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 40 minutes

Indian Chicken – Mother’s Interpretation

First of all: This is my interpretation of Chicken Tikka Masala (or simply CTM for short). There’s no such thing as “the” original recipe for CTM—everyone has their own version. Legend has it that CTM originated in London when a tourist in an Indian restaurant asked for sauce with his chicken—and the owner then flavored a can of Campbell’s Tomato Soup with Indian spices. Today, CTM can be found on almost every menu in Indian restaurants and, since it originated in England, is considered the “true English national dish.” This is my interpretation—mild (but spicier is always possible) and with a tiny hint of vanilla: First, cut the chicken breast into bite-sized pieces and place them in a sealable bowl or a sufficiently large freezer bag. Add the yogurt, tomato paste, and all the spices—garlic, ginger, cinnamon, cloves, curry, paprika, coriander, cumin, vanilla powder, and cayenne pepper. Mix everything well so the meat is well coated in the marinade. Close the bowl (or freezer bag) and refrigerate for several hours (or overnight) so the spices can penetrate the meat. Once the meat is well marinated, peel the shallot, finely dice it, season with salt, and fry it in a little oil until golden brown (the salt will soften the shallot, which will later break down in the sauce and create a nice binding effect). Now add the meat and marinade and cook over medium heat for about 15 minutes, until the chicken is cooked through. The yogurt will keep the meat nice and moist. If the sauce is too thick or too thin, simply add a little water. After seasoning, serve the CTM with wholegrain rice or naan bread and a fresh salad. Variations: To satisfy your 5-a-day conscience, you can add a diced bell pepper, for example. A squeeze of lemon juice adds a slightly acidic, fruity note.