Chicken Tikka Masala

Ingredients for 4 servings:

• 200 g natural yogurt
• 1 tbsp ginger root, pureed
• ½ tsp, heaped garlic, pureed
• 1 tsp chili powder
• 1 tsp coriander powder
• ½ tsp salt
• 4 tbsp lemon juice
• 2 tbsp oil
• 750 g chicken breast fillet(s)
• 4 tbsp oil
• 2 onions
• 1 tbsp ginger root, pureed
• ½ tsp garlic, pureed
• 6 cardamom pods, crushed
• 2 tsp spice mix (garam masala)
• 2 tsp coriander powder
• 1 tsp chili powder
• 400 g crème fraîche
• 2 tbsp tomato paste
• ½ tsp salt
• ½ tsp sugar
• tbsp water

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Mix the marinade ingredients in a non-metallic bowl. Cut the chicken breast fillets into goulash-sized pieces and toss with the marinade. Cover with cellophane wrap and let marinate in the refrigerator for 24 hours. Then either thread the meat onto shish kebab skewers and cook on a grill or fry in a pan with a little oil until golden brown, then remove. Slice the onions into wafer-thin rings using a cucumber slicer. Heat the oil in a large pan and fry the onions, ginger, and garlic until the onions have lost their rigidity and are lightly browned. Add the cardamom, coriander, and chili and fry briefly. Stir in the crème fraîche, tomato paste, salt, sugar, and water and simmer over low heat for a few minutes. Add the chicken and simmer briefly until the meat is heated through and the sauce is creamy. You may need to add a little more water. Serve with rice or naan bread. If you like, you can sprinkle some chopped fresh coriander over the dish as a garnish.