Chicken tikka masala

Name: Chicken tikka masala
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 5 Garlic cloves; 1 1/2 collar Coriander green; 3 Stem(s) Mint; 1 piece(s) (approx. 1,5 cm) fresh ginger; 9 TABLESPOONS Oil; 1 1/2 TABLESPOONS ground cumin; 2 TEASPOONS Salt; 1 TABLESPOON dried oregano; 1 1/2 TABLESPOONS Garam Masala; 300 g Whole milk yoghurt; 750 g Chicken filet; 1 (approx. 150 g) Banana; 1 can(s) (850 ml) Tomatoes; 50 g crushed almonds; 50 ml Coconut milk; 2-3 TABLESPOONS liquid honey; 1/2 TABLESPOON Turmeric; 2 TEASPOONS Tandoori seasoning mixture; 7-10 Tbsp Chilli powder; 2-3 TABLESPOONS Whipped cream; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

5 Garlic cloves
1 1/2 collar Coriander green
3 Stem(s) Mint
1 piece(s) (approx. 1,5 cm) fresh ginger
9 TABLESPOONS Oil
1 1/2 TABLESPOONS ground cumin
2 TEASPOONS Salt
1 TABLESPOON dried oregano
1 1/2 TABLESPOONS Garam Masala
300 g Whole milk yoghurt
750 g Chicken filet
1 (approx. 150 g) Banana
1 can(s) (850 ml) Tomatoes
50 g crushed almonds
50 ml Coconut milk
2-3 TABLESPOONS liquid honey
1/2 TABLESPOON Turmeric
2 TEASPOONS Tandoori seasoning mixture
7-10 Tbsp Chilli powder
2-3 TABLESPOONS Whipped cream
baking paper

Directions

1
For the marinade, peel and finely chop the garlic. Wash 1 bunch of coriander, shake dry and chop. Wash the mint, shake dry and cut into fine strips. Peel ginger and chop very finely.
2
Mix garlic, ginger, mint, coriander green, 3 tablespoons olive oil, 1 tablespoon cumin, 1 teaspoon salt, oregano, garam masala and 150 g yoghurt.
3
Wash the meat, dab dry and dice. Mix meat and marinade, marinate overnight in the refrigerator.
4
Place the meat with the marinade on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes.
5
Meanwhile, for the sauce, wash 1/2 bunch of coriander, shake dry, put some leaves aside for garnishing, chop remaining leaves.
6
Peel the banana and mash it with a fork. Put 6 tablespoons olive oil, tomatoes, 150 g yoghurt and banana in a wide pot, bring to the boil. Chop the tomatoes and simmer at low heat for 8-10 minutes.
7
Add almonds, 1 teaspoon salt and coconut milk, bring to the boil again.
8
Pour the meat with the marinade from the baking tray directly into the sauce. Season to taste with 1/2 tbsp. cumin, honey, turmeric, tandoori spice and chilli powder.
9
Bring to the boil again, mix in coriander green and cream. Serve with coriander green to the side. Basmati rice tastes good with Chicken tikka masala.