Chicken Tikka Masala
Ingredients
- 800 gChicken supreme (cut into large cubes)
- 150 gyogurt Indian
- 2 tbspLime juice
- 4 pcGarlic (minced)
- 1 tspGinger ground
- 2 tbspgaram masala
- 1 tspTurmeric powder
- 1 tspkashmiri chili
- 30 gghee
- 2 pcYellow onion (finely sliced)
- 500 gRound tomato (crushed)
- 200 mlCream
- 1 pcFresh cilantro (chopped)
- 1 pinchGray sea salt
- 1 tbspTomato paste
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. The sauce tastes even better when reheated the next day.
