When you can’t go out to an Indian restaurant, bring the Indian food right in your kitchen. I simply love all Indian foods, the blend of spices, creamy sauces and very tender meat and especially the possibility to eat it as spicy a possible!
It is not very difficult to prepare Tikka masala, all you need is to have the special spices, but once you buy them they will last for months!
Tikka Masala
Servings: 6
Time: 1.5-2 hours
Difficulty: easy
Ingredients
For chicken marinade
- 800g or 1 kg boneless and skinless chicken thighs
- 1 yogurt
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp of preferred chili
- 1 tsp salt
For the sauce
- 2 tbsp of oil
- 2 tbsp butter
- 1 onion finely diced
- 1 1/2 tbsp minced garlic
- 1 tbsp minced ginger
- 1 1/2 tsp garam masala
- 1 1/2 tsp ground cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 400g tomato puree
- 1 tsp chili (I am personally using habanero, but that turns out very spicy)
- 1 tsp salt
- 100 g heavy cream
- 1 tsp brown sugar
Directions
- In a bowl, combine chicken with all of the ingredients for the chicken marinade and let marinate for 1-2 hours.
- Fry the meat in few batches until browned. Set aside and keep warm.
- Melt the butter in the same pan and add the onions until soft (about 3 minutes).
- Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant.
- Pour in the tomato puree, chili and salt. Let simmer for few min and add the sugar, too.
- Add the chicken and into the pan and cook for an additional 15 min.
- The last step is the addition of the heavy cream: add it bit by bit and stir slowly. Cook for maximum 2 more min.
- Serve with rice.
