Chicken in Indian style: Tikka Masala has got you covered

Tikka Masala is a popular recipe all over the world. Some say it comes from India, and others can trace its origins to Great Britain. Due to the atypical mix of roots, however, we prefer the first method. Be that as it may, come and prepare delicious chicken meat dipped in sauces with us. The recipe is divided into two main categories. The first is the preparation of the marinade, the second is the sauce itself.

Preparing the marinade

We want:

  • Chicken milk (about 800 g)
  • 1 plain yogurt
  • 1.5 PL of fresh garlic
  • 1 PL section
  • 2 tsp garam masala spices
  • 1 teaspoon of turmeric
  • 1 tsp coriander
  • 1 tsp salt
  • 1/2 tsp chili

Wash the chicken breast and cut it into cubes, and put it in a medium-sized bowl. We add crushed garlic to it and sprinkle with roots.

Owner type: Do not mix this food in a clean bowl, the roots may be contaminated

Mix and then add the plain yogurt and mix well again to coat the meat in the marinade. Let it sit in the refrigerator for about an hour.

Preparation of the sauce

We want:

  • butter
  • olive oil
  • 2 yellow onions
  • 2 months of garlic
  • 1 PL is very difficult
  • 1.5 tsp garam masala
  • 1.5 tsp cumin
  • 1.5 teaspoons of turmeric
  • 1 tsp coriander
  • 600 g of fresh tomatoes
  • 1 tsp chili
  • 1 tsp salt
  • 400 g of cooking cream

Put a little oil in the pan, let it cook and then sear the chicken on all sides. We recommend that you divide the meat into two parts so that each piece can be prepared properly. We put it aside for a while and start preparing the marinade.

Heat the butter in a medium saucepan and add the finely chopped onion. Tú za odvákného měžania čacheme arožita until gold. Next, add the crushed garlic and grated zázvor to the pot. Let it cook for about 30 seconds.

We pour the roots, which we previously mixed in a small bowl, into the prepared podlak. Add the tomato puree and cook for 15 minutes.

Then add the cream and chicken and cook for 10-15 minutes. Dochutíme chili a soľou.

Súkromný archiv autora/MZ

We serve with basmati ryzou tak, even until misky we put rice first, on this meat to oxaou. Možeme dozboviť sezamovými semiačkami, pepper and fresh coriander.

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