John Myers
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Chicken Tikka Masala
The perfect chicken tikka masala recipe with a picture and simple step-by-step instructions.
marinade
- 500 g Chicken breast
- 150 g Natural yoghurt
- 0,5 Squeezed lemon
- 2 Garlic cloves pressed
- 1 tsp Chopped ginger
- 2 tsp Garam masala
- 0,5 tsp Salt
sauce
- 2 tsp Oil
- 2 tsp Butter
- 1 Onion
- 2 Garlic cloves pressed
- 1 tsp Chopped ginger
- 0,5 tsp Ground turmeric spice
- 1 tsp Ground coriander
- 1 tsp Cumin
- 1 tsp Garam masala
- 1 tsp Chilli powder
- 500 g Tomatoes happened
- 350 g Cream
marinade
- Cut the chicken into bite-sized pieces and place in a bowl. Add yogurt, lemon juice, garlic, ginger, garam masala and salt and mix everything well. Let the meat stand in the refrigerator for at least 20 minutes, you can also put it in the day before and let it stand overnight.
- Briefly sear the meat in a pan or wok (it doesn’t have to be cooked all the way because it will be cooked again later), remove the meat from the pan and set it aside.
sauce
- Put the oil and butter in the pan, add the onions, ginger and garlic and fry them. Add turmeric, coriander and cumin and fry everything on a low heat until the onions are translucent.
- Add the tomatoes and caramelize or let them boil down until the tomato sauce is very thick and liquid. (Takes about 15-20 minutes) Add the cream and stir in. Season to taste with chilli.
- Add the meat and let everything simmer again for about 10-15 minutes. Finished! Best served with basmati rice. 🙂
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