Murgh Tikka

Ingredients for 2 servings:

• 500 g chicken breast fillet(s), without skin
• 250 g yogurt (10% fat)
• 1 tsp coriander powder
• ½ tsp chili powder
• 1 tsp turmeric powder
• 1 tsp cumin powder
• ½ tsp garam masala
• 2 tbsp tomato paste, double concentrated
• 1 lemon(s), juice
• 1 small onion(s)
• 1 clove(s) garlic
• 1 bunch coriander greens, chopped
• 1 pinch of salt
• possibly chicken broth if needed
• Clarified butter

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 35 minutes

Indian chicken in yogurt sauce

In a bowl, mix the yogurt with the spices and lemon juice until smooth and creamy. Cut the chicken into approximately 2 cm cubes. Finely chop the onion and garlic clove and add to the yogurt along with the chicken. Add the tomato paste and mix well, ensuring the chicken is completely covered with the yogurt paste. Let it rest in a covered container in the refrigerator for at least 12 hours (24 hours is better). Heat a little clarified butter in a wide pan or shallow saucepan. Add the chicken and yogurt paste and simmer over medium heat (electric stovetop mark 1.5) for about 10 minutes. Add a little chicken stock if necessary. Season with salt to taste. Sprinkle with chopped coriander before serving.