Chicken Tikka Masala (curried chicken)
very easy
75 mins
75 mins
Ingredients
- 5 Garlic cloves
- 1 piece(s) (approx. 30 g) Ginger
- 3 Stem(s) Mint,
- 1 bunch/pot of coriander
- 6 TABLESPOONS Oil
- 7-10 Tbsp 1 1⁄2 tablespoon ground cumin salt
- 1 TABLESPOON Garam Masala (Asian market)
- 300 g Whole milk yoghurt
- 750 g Chicken filet
- 1 ripe banana
- 1 can(s) (850 ml) Tomatoes
- 50 g crushed almonds
- 100 ml unsweetened coconut milk
- 1 TEASPOON Turmeric
- 2 TEASPOONS Tandoori Masala (Asian market)
- 1 knife tip ground chili
Directions
- 1
The day before, peel garlic and ginger and dice finely. Wash mint and half of the coriander, shake dry and chop. Mix garlic, ginger, chopped herbs, 3 tbsp. oil, 1 tbsp. cumin, 1 tsp. salt, Garam Masala and 150 g yoghurt.
- 2
Wash the meat, dab dry, dice and mix with the yoghurt marinade in a large flat casserole dish. Cover and leave to stand overnight in the refrigerator.
- 3
Preheat oven the next day (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Put the meat in the form in the oven, roast for 35-40 minutes.
- 4
In the meantime peel the banana and mash it into pulp with a fork. Mix 3 tablespoons of oil, tomatoes and juice, 150 g yoghurt and banana, while crushing the tomatoes. Bring to the boil while stirring, cover and simmer at low heat for 8-10 minutes.
- 5
Add almonds, approx. 1 teaspoon salt and coconut milk, bring to the boil and continue to simmer for 5 minutes. Season with 1⁄2 tbsp. cumin, turmeric, Tandoori Masala and chili. Wash the rest of the coriander, shake dry and chop.
- 6
Add the meat with the yoghurt marinade to the sauce. Stir in the coriander. Arrange. Basmati rice tastes good with this.
Nutrition Facts
570 kcal
22 g
30 g
50 g
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