Cooking At Home: Chicken Tikka Masala

Hello guys. Today I would like to show you how you can prepare chicken tikka masala, a spicy Punjabi Indian dish, especially popular in Great Britain. A multitude of spices mixed with tomatoes and fresh cream and butter creates a unique sauce which so many people like. To make the most of your chicken tikka masala it is recommended to coordinate the timing of frying the chicken and cooking the sauce.

650g of chicken breasts, cut into pieces

450g of basmati rice

450g of tomato puree

150g of fresh cream

50g of yogurt

200ml of water

20ml of peanut oil

20ml of lemon juice

1 clove of garlic

1 onion

Spices:

2 tablespoons of coriander

1 tablespoon of paprika

1 tablespoon of cumin

1 tablespoon of grated ginger

1/2 teaspoon of cardamom

1/2 teaspoon of nutmeg

1/2 teaspoon of cayenne pepper

Salt

Pepper

Cover the chicken with plastic wrap and beat until 1.5cm thin. Mix the yogurt, oil, lemon juice and crushed garlic, then coat the meat with the mixture. Leave it to stand while you make the spicy sauce. Mix all the spices from the list together. Melt the butter and add onion. Keep frying until the onion turns light brown, then reduce the heat and add spices. Add fresh cream, tomato puree, and water. Increase the heat to high until it boils, then reduce to moderate and keep simmering for another eight minutes or until the sauce thickens. You should prepare the chicken pieces while the sauce is being simmered. Cut the chicken into small chunks. Pre-heat the frying pan to very hot and fry the chunks in oil for five to ten minutes. It takes approximately same time to fry the chicken and to simmer the sauce, so it is best if you do it simultaneously. Now add the fried chicken pieces to the sauce and keep simmering together for another five minutes. Boil the rice separately. Your chicken tikka masala is now ready. Serve it with naan bread. Bon appetit!

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