Usuba
Chicken Tikka Masala
An Indian chicken dish in a spicy creamy sauce. The base consists of spices and tomatoes that create a rich flavor. The recipe is simple to prepare: chop the ingredients, fry the spices, stew the vegetables with meat, and add cream.
- Total
- 60 min
- Standard serving
- 267.9 g
Ingredients
Total 18- Sunflower oil
7.5 ml≈ 1.5 tsp - Caraway
0.638 g - Bay leaf
0.085 g - Black cardamom seeds
0.165 g≈ 1/3 pcs - Green cardamom podsзеленый
2.5 g≈ 1/2 pcs - Cinnamon
0.17 pcs - Clove
0.25 g≈ 1/2 pcs - Onion
100.5 g≈ 2/3 pcs - Tomatoes
80.4 g≈ 2/3 pcs - Ground coriander
1.238 g≈ 1/3 tsp - Finely chopped garlic
2.01 g≈ 2/3 clove - Chili pepperмолотый
1.02 g≈ 1/2 tsp - Turmeric
to taste≈ 1/4 tsp - Chicken fillet
34 g≈ 1 slice - Green pepper
25.5 g - Cream33%
10 ml≈ 2 tsp - Garam Masala
0.765 g - Lemon juice
0.85 ml
Instructions
- 1
Step 1
Cut the chicken breast into small pieces. Place on a lightly oiled baking dish, mix and put in an oven preheated to 180 degrees for 15–20 minutes.
- 2
Step 2
Heat oil in a deep skillet, add cumin, bay leaf, black and green cardamom, cloves, and cinnamon. Fry for 2 minutes until fragrant spices aroma appears.
Add the minced onion, stir and fry slightly.
- 3
Step 3
Dice the tomatoes into small cubes, mince the garlic. Add to the pan and fry, stirring, for several minutes until the tomatoes release their juice and become soft.
Sprinkle with ground coriander, chili pepper and turmeric.
- 4
Step 4
Remove the cooked chicken pieces from the oven and add to the pan. Stir and cook for another 2 minutes. Reduce the heat so the vegetables and meat stew rather than fry.
- 5
Step 5
Clean the green pepper from seeds and membranes, cut into small cubes. Add to the pan, stir thoroughly and simmer for 5 minutes, stirring constantly.
- 6
Step 6
Carefully pour in cream with at least 30% fat content. Stir and cook for another 2 minutes.
- 7
Step 7
Add garam masala, stir gently and leave on heat for another 2 minutes.
- 8
Step 8
Remove the sauce from heat and let it sit for 1–2 minutes. Remove the cinnamon stick and bay leaf. Serve hot.
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