Chicken Tikka Masala with glass noodles

Ingredients for 2 servings:

• 500 g chicken breast
• ½ lime(s)
• 4 tbsp natural yogurt
• 15 g coriander, fresh
• 5 cm ginger root
• 1 garlic clove(s)
• 3 pinches of chili powder
• 2 pinches of salt
• 2 pinches of black pepper
• 325 ml sauce (Tikka Masala sauce, from Alnatura, Tegut etc.)
• 1 m.-large onion(s), red
• 200 g glass noodles
• 2 tbsp rapeseed oil

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 40 minutes; Total time approx. 9 hours 25 minutes

Finely chop approximately 8 g of fresh coriander and half of the ginger root. Mince or press the garlic clove. Mix everything in a bowl with yogurt, squeezed lime juice, and a pinch each of chili powder, salt, and pepper. Cut the chicken breast into pieces approximately 3 x 3 cm and add to the bowl. Mix everything well and then place it in a sealed freezer bag and refrigerate for 8 hours. Preheat the oven to 180°C (top/bottom heat). Chop the rest of the coriander and ginger, except for a few individual leaves. Chop the red onion into small strips and place everything in a baking dish. Then spread the entire contents of the prepared freezer bag over the chicken. Pour the tikka masala sauce over it, ensuring the sauce completely coats the chicken. Finally, season with 2 pinches of chili powder, 1 pinch of salt, and 1 pinch of pepper, and then place in the preheated oven for 35 minutes. After about 25 minutes, start preparing the glass noodles and let them simmer in the boiling water for about 5 minutes. Drain the noodles and briefly fry them in a large pan or wok with 2 tablespoons of rapeseed oil. Finally, remove the casserole dish from the oven. Slice the chicken to ensure it’s cooked through. Then add the entire contents of the casserole dish to the wok. Mix everything well so the glass noodles absorb the sauce, then let it rest briefly on the stovetop. Finally, serve everything in deep plates and garnish with a few fresh coriander leaves if you like.