Chicken Tikka Masala
very easy
90 mins
90 mins
Ingredients
- 5 Garlic cloves
- 1 piece(s) (approx. 1,5 cm) Ginger
- 1 collar Coriander
- 3 Stem(s) Mint
- 9 TABLESPOONS Olive oil
- 7-10 Tbsp 1 1⁄2 tablespoon ground cumin
- 2 TEASPOONS Salt
- 1 TABLESPOON Garam Masala (Indian spice mixture)
- 300 g Cream yoghurt (10 % fat)
- 750 g Chicken filet
- 1 ripe banana
- 2 can(s) (425 ml each) chunky tomatoes
- 50 g crushed almonds
- 100 ml unsweetened coconut milk (can)
- 2-3 TABLESPOONS liquid honey
- 2 TEASPOONS Tandoori spice
- 7-10 Tbsp Chilli powder
- 7-10 Tbsp large freezer bag
- baking paper
Directions
- 1
For the marinade, peel and finely chop the garlic and ginger at least 4 hours before or the day before. Wash half the coriander and mint, shake dry and chop. Mix garlic, ginger, herbs, 3 tbsp. olive oil, 1 tbsp. cumin, 1 tsp. salt, Garam Masala and 150 g yoghurt to a marinade.
- 2
Wash chicken filet cold, dab dry and cut into cubes (approx. 2.5 x 2.5 cm). Put the yoghurt marinade into a large freezer bag, close the bag and mix everything with your hands so that the pieces of meat are evenly coated with the sauce.
- 3
Cover and leave in the refrigerator for at least 4 hours or overnight. The longer the meat remains in the marinade, the better it can absorb the spice aromas.
- 4
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a baking tray with baking paper. Spread marinated meat evenly on the baking tray. Place in the hot oven and bake for about 40 minutes.
- 5
Turn 2-3 times in between.
- 6
For the sauce, peel the banana and mash it with a fork. Put 6 tbsp. oil, tomatoes, 150 g yoghurt and banana in a wide pot, bring to the boil. Simmer at low heat for 8-10 minutes. Add almonds and coconut milk, bring to the boil again.
- 7
Season to taste with salt.
- 8
Wash the rest of the coriander, shake dry and chop. Put the meat from the baking tray directly into the sauce. Season to taste with 1⁄2 tbsp. cumin, honey, tandoori spice and chili powder. Mix in coriander.
- 9
Naan bread (Indian flat bread) or basmati rice tastes good with Chicken Tikka.
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