Tikka Masala Chicken

Ingredients for 6 servings:

• 6 chicken breasts
• Salt
• 2 large tomatoes
• 2 large onions
• 3 tsp ginger root
• 4 cloves garlic
• 1 ½ tsp cumin
• 1 ½ tsp garam masala
• ½ tsp turmeric
• ½ tsp cayenne pepper
• 1 ½ tbsp paprika powder
• 8 tsp olive oil
• 7 cardamom pods, green
• 1 cinnamon stick(s)
• 2 tsp ketchup
• 225 ml water
• 250 ml natural yogurt
• 1 ½ tsp coriander, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

a variant from Bombay

Cut the chicken breasts into bite-sized pieces and season with salt. Dice the tomatoes and onions. Finely chop the ginger and garlic, then add them to a bowl with the cumin, coriander, garam masala, turmeric, cayenne pepper, and paprika. Mix gently to create a spice paste. Heat the olive oil in a pan over medium heat. When the oil is hot, fry the cardamom and cinnamon stick in the oil for 20 seconds, then remove; this gives the oil a very aromatic flavor. Sauté the onions in the oil until golden brown, then add the spice paste and let it simmer for one minute, stirring occasionally. Deglaze with the diced tomatoes and ketchup, simmer for another minute, then add the water and bring to a boil while stirring. Season with salt. Stir the chicken into the sauce. Simmer for about 10-12 minutes, stirring occasionally, then add the yogurt and simmer for another 5 minutes. Serve sprinkled with coriander. It goes well with potatoes, rice or naan bread.