Chicken Tikka Masala

Ingredients for 2 servings:

• 1 tbsp lime juice
• 1 tsp, heaped salt
• ¾ tsp cumin
• ¾ tsp coriander seeds
• 1 tsp, leveled turmeric
• ¾ tsp hot chili powder (Deghi Mirch)
• ¼ tsp food coloring, orange (powder)
• 3 tbsp sunflower oil
• 1 tbsp fenugreek leaves
• 130 g yogurt
• 1 tbsp spice paste (ginger-garlic paste)
• 280 g tomatoes, chopped from the can
• 100 g onion(s), finely diced
• ½ tsp chili powder, hot
• 3 tbsp sunflower oil
• 25 g butter
• 1 tsp, leveled turmeric
• 1 tbsp spice paste (ginger-garlic paste)
• 1 small chili pepper(s), green, pitted, finely chopped
• 50 g double cream
• 3 tbsp coriander leaves, freshly chopped
• 1 tsp, sautéed garam masala
• 100 ml water
• Salt
• 1 cup basmati
• 1 cup(s) water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cut the chicken breast into large, approximately 3 cm cubes, place them in a bowl, and marinate with the ginger-garlic paste, salt, lime juice, and oil. Then finely grind the cumin and coriander seeds, then briefly grind the fenugreek leaves. In a porcelain bowl, mix the ground spices with the red chili powder, food coloring, and turmeric, then stir in the yogurt. Roll the marinated chicken breast pieces in the yogurt mixture and refrigerate. This is best done overnight so the flavors can penetrate the chicken. For the sauce, fry the chopped onions in oil until golden brown, add the ginger-garlic paste, the green chilies, and the tomatoes. Simmer everything for two minutes. Then add the turmeric, red chili powder, salt, and butter to the tomato sauce and simmer for 20 minutes. If the sauce becomes too thick, simply add water. Then stir in the double cream. Preheat the oven to 220°C. Spread the marinated chicken strips on a baking sheet and bake for 12-15 minutes. While the chicken strips are cooking in the oven, heat the sauce in a casserole dish and add the cooked chicken strips. Before serving, stir in the garam masala and freshly chopped cilantro. For the rice, cook 1 cup of rice with 2 1/2 cups of water in a saucepan for 15 minutes. Serve as a side dish with the meat.