Chicken Tikka Masala

Tender chicken pieces that pull apart with a fork, smothered in a velvety orange sauce that coats the spoon perfectly. The powerful aroma of toasted spices and fresh ginger fills the kitchen.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 566
• Protein: 52 g
• Carbs: 21 g
• Fat: 28 g

Ingredients

• 800 g Chicken supreme ( cut into large cubes )
• 150 g yogurt Indian
• 2 tbsp Lime juice
• 4 piece Garlic ( minced )
• 1 tsp Ginger ground
• 2 tbsp garam masala
• 1 tsp Turmeric powder
• 1 tsp kashmiri chili
• 30 g ghee
• 2 piece Yellow onion ( finely sliced )
• 500 g Round tomato ( crushed )
• 200 ml Cream
• 1 piece Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 1 tbsp Tomato paste

Instructions

1. Chicken marinade

   Mix the yogurt, lime juice, minced garlic, ginger, and half of the spices. Coat the chicken cut into large cubes. The meat must be completely soaked to tenderize.

2. Searing the meat

   In a skillet with smoking ghee, sear the chicken over high heat. Look for a marked brown color, almost burnt in places, for the grilled taste.

3. Aromatic base

   Remove the chicken. Sauté the sliced onions in the remaining fat until translucent. Add the rest of the spices to toast them for a minute.

4. Simmering the sauce

   Pour in the crushed tomatoes and tomato paste. Let reduce over medium heat until the sauce thickens and the oil begins to separate on the edges.

5. Final binding

   Return the chicken, pour in the cream. Mix until a homogeneous orange color is obtained. The sauce should generously coat the meat. Finish with fresh cilantro.

Chef's tips

• Do not overcook the chicken during the first stage, it will finish cooking in the sauce.
• If the sauce is too acidic from the tomatoes, a pinch of sugar can balance it out.
• The secret is to toast the spices properly with the onions to release the essential oils.

Storage

Keeps for 3 days in the refrigerator in an airtight container. The sauce tastes even better when reheated the next day.