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.

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Serves: 4 Prep time: 25 Minutes Cook time: 60 Minutes Ready in: 85 Minutes

Nutrition: Calories 353 Carbs: 9.4g Protein: 33g Fat: 22g

Ingredients:

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

Instructions:

Score the surface of the chicken pieces to a depth of ½ cm and put into a shallow dish.

Sprinkle with salt, pepper and the juice of the 1 lemon.

Leave aside for 30 minutes.

Mix the garlic and ginger, as well as all the dried spices for the marinade together with the yogurt.

Coat the chicken pieces generously with the marinade and seal the dish with foil.

Marinade this overnight in the refrigerator for 8 hours.

Pre-heat the oven to 180°Celsius.

Line a cookie sheet with aluminium foil and put the chicken pieces on top.

Cook 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).

Steam the rice according to the package instructions.

Heat the remaining marinade and add the chicken pieces.

Heat them gently for about 4 minutes.

Sprinkle with coriander leaves and serve with the steamed white rice .

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