Indian Chicken Tikka Masala

Ingredients for 2 servings:

• 3 chicken breast fillets
• 1 cup of yogurt
• 5 garlic cloves, finely chopped
• 4 tbsp sauce (Caj P’s Garlic Sauce)
• 1 bottle of sauce (Sharwoods Tikka Masala Sauce)
• a few stalks of coriander, chopped
• 1 bell pepper(s), green, peeled, pitted, small cubes
• 4 medium-sized tomatoes, diced
• 300g basmati
• 5 juniper berries
• 5 carnations
• 2 bay leaves
• 5 coriander seeds
• 3 tbsp lemon juice, freshly squeezed
• 1 shallot(s), finely chopped
• 2 tbsp butter
• Oil (peanut oil)

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

The day before, cut the chicken breast fillets into large cubes. Mix in a bowl with the yogurt, Caj P’s sauce, and lemon juice. Cover with foil and refrigerate. The next day, heat the peanut oil in a large pan, add the meat and marinade, and simmer for 10 minutes. Add the basmati rice. Add the juniper berries, cloves, coriander seeds, and bay leaves to the cooking water. In a second pan, heat a little peanut oil, add the finely chopped bell pepper, diced tomatoes, chopped garlic, and chopped shallot, and fry gently for about 5 minutes. Then add the vegetables to the large pan with the chicken and a jar of Sharwood’s Tikka Masala Sauce. Simmer for another 10 minutes, stirring regularly. Finally, add the fresh coriander. Drain the rice, discarding the juniper berries, cloves, coriander seeds, and bay leaves. Add a little butter to the rice in the pot and stir in. Transfer the rice to a bowl, the meat and vegetables to a second bowl, and serve.