Chicken Tikka Masala

Ingredients for 4 servings:

• 500 g chicken, diced
• 400 g yogurt, 10% fat
• 1 handful of coriander leaves, fresh
• 4 cloves garlic
• 50 g butter
• ½ cup tomato(s), pureed
• ½ large apple, grated
• 1 handful of mint, fresh
• 2 chili peppers, depending on the desired spiciness
• 100 g almond(s), finely ground
• some lime juice
• 2 bay leaves
• n. B. water
• 1 tsp nutmeg
• 2 tbsp cardamom
• 1 tsp saffron
• 2 tbsp pepper
• 1 tsp cumin
• 1 tbsp cloves
• 1 tsp cinnamon

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

To make the spice mix, briefly roast all the spices except the bay leaves in the oven or pan until dry. Then grind them into a powder or blend them; with 3 tablespoons of oil, the mixture can also be kept as a paste. Add the bay leaves later while cooking! If desired, marinate the meat with the spice mix. Sear the chicken in butter until hot. Then fry the spices and mix with the chicken. Remove from the pan and set aside. Next, fry the garlic and chili together with the lime juice and sweat them lightly. It is important to let the acid evaporate! Then add a little water. Return the meat to the pan. Add the coriander, tomatoes, apple, and mint and mix well. Add a cup of water. Slowly add the yogurt over a very low heat and mix well. Do not overcook, as this may cause it to curdle. Then add the almonds. Season with salt, spices, and lime juice, and simmer for 15 minutes until the sauce is very creamy. Serve hot with rice or naan bread.