It’s an open secret that I’m a big fan of Indian cuisine! 🙂 If you scroll through the recipes on my blog, you will find many different dishes. Here, I am presenting one which I use to make quite often. It is a wonderful mix of flavors and tastes which combine amazingly well with fresh naan bread. Don’t miss it! 🙂
Ingredients for marinade
- 4 cloves of garlic
- 2 tablespoons lemon juice
- piece of ginger (ca. 3 cm)
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander seeds
- 1 teaspoon smoked paprika
- 1/2 tablespoon garam masala
- 2 tablespoons tomato purée
-
1 teaspoon chilli powder
-
150 g greek yoghurt
- 2 tablespoons peanut oil
- salt to taste
- 500 g chicken breast
Ingredients for tikka masala
- 2 tablespoons ghee
- 1 large onion, finely chopped
- 1 teaspoon minced ginger
- 1 teaspoon ground turmeric
- 2 teaspoons ground coriander seeds
- 1 teaspoon smoked paprika
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- 1 tablespoon tomato purée
- 200 g canned tomatoes or 2 fresh medium tomatoes, skin removed and chopped
- 200 ml coconut milk
- 100 ml water
- a handful coriander leaves, chopped
- salt to taste
Recipe
Cut chicken breast into stripes and place them into large bowl. Rub the meat with lemon juice and salt. Marinate for 15 minutes in the fridge. Meanwhile, put garlic, ginger, cumin, coriander, garam masala, chilli powder and yoghurt in a blender. Process until you get a smooth paste. Add the paste to the bowl in which you were marinating the meat, add oil and mix everything well. Marinate for several hours, best overnight.
For the sauce heat ghee in a large pan over medium heat. Add finely chopped onions and saute for several minutes until lightly browned. Add ginger and saute further on for 1-2 minutes. As the last thing add ground turmeric, ground coriander, paprika and red chilli powder. Saute for a minute and add tomato paste. Fry for a few seconds and now add in the chopped tomatoes. Cook until the tomatoes turn soft and mushy. Pour the water and coconut milk, and stir well. Simmer, while stirring occasionally to get a thick sauce, for about 20 minutes. At the end, add garam masala and fresh coriander leaves. Season with salt.
Meanwhile heat 3 tablespoons of peanut oil in a large pan over high heat and fry the marinated chicken. Do not try to remove the marinade from the meat. Fry until golden and add to the sauce. Heat everything once again and stir lightly. Garnish with fresh coriander leaves and serve with naan, roti or rice.
Merium
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