Chicken Tikka Masala
Chicken tikka masala is a very popular dish in the world. It is very similar to Indian butter chicken, both equally tasty. Especially in winter months, when you crave warm food, this is a great idea to make. I used to make this chicken tikka masala a lot for my guests, while working as a chef. I used to add poppadoms as well, a very nice way of adding a special touch to a curry dish. Or Naan bread if you prefer, can work well too. Just like the Indian butter chicken recipe, it is best to let the chicken be in the marinade overnight and not just a few hours.
Serves: 4 Prep time: 25 Minutes Cook time: 60 Minutes Ready in: 85 Minutes
Nutrition: Calories 353 Carbs: 9.4g Protein: 33g Fat: 22g
6-8 pieces of chicken pieces 1 lemon 2 teaspoon freshly grated ginger 2 garlic cloves, crushed 2 cups plain double cream yogurt 2 Tablespoons vegetable oil 2 Tablespoons smoked paprika ½ teaspoon ground cumin ½ teaspoon black pepper ½ teaspoon chili powder ½ teaspoon tumeric 1 Tablespoon coriander leaves, finely chopped 300 g rice
1Score the surface of the chicken pieces to a depth of ½ cm and put into a shallow dish.
2Sprinkle with salt, pepper and the juice of the 1 lemon.
3Leave aside for 30 minutes.
4Mix the garlic and ginger, as well as all the dried spices for the marinade together with the yogurt.
5Coat the chicken pieces generously with the marinade and seal the dish with foil.
6Marinade this overnight in the refrigerator for 8 hours.
7Pre-heat the oven to 180°Celsius.
8Line a cookie sheet with aluminium foil and put the chicken pieces on top.
9Cook in the oven for 35-40 minutes, brushing frequently with the marinade, adding a little water if necessary(using about a ¼ of the marinade).
10Steam the rice according to the package instructions.
11Heat the remaining marinade and add the chicken pieces.
12Heat them gently for about 4 minutes.
13Sprinkle with coriander leaves and serve with the steamed white rice .
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