Chicken Tikka Masala

Name: Chicken Tikka Masala
Cook time: 1 h 15 min
Total time: 1 h 15 min
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 Olive oil; 1 1/2 TABLESPOONS 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 mix chili powder; 2-3 TABLESPOONS Whipped cream; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 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 Olive oil
1 1/2 TABLESPOONS 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 mix chili 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. Mix garlic, ginger, mint, coriander green, 3 tablespoons olive oil, 1 tablespoon cumin, 1 teaspoon salt, oregano, garam masala and 150 g yoghurt.
2
Wash the meat, dab dry and dice. Mix meat and marinade well in a bowl. Chill overnight. Then place the meat with the marinade on a baking tray lined with baking paper and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes
3
For the sauce, wash 1/2 bunch of coriander, shake dry, put some leaves aside for garnishing. Chop the remaining leaves. Peel banana and mash with a fork
4
Put 6 tablespoons of olive oil, tomatoes, 150 g yoghurt and banana in a wide pot and bring to the boil. Chop the tomatoes with a spatula and simmer at low heat for 8-10 minutes. Add almonds, 1 tsp. salt and coconut milk, bring to the boil again
5
Put the meat from the baking tray with the marinade directly into the sauce. Season to taste with 1/2 tbsp. cumin, honey, turmeric, tandoori spice and chilli powder. Bring to the boil again and mix in coriander green and cream. Serve with coriander green on the side. Naan bread tastes good with it
6
Waiting time approx. 12 hours