Chicken tikka masala

2 hour 0 minute
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This dish may also be prepared from chicken tenderloin, so that the whole chicken breast fillet parts can be used in different meals. If thick Greek yoghurt is not available in your grocery store, prepare it on your own at home: line a fine sieve with a sterile white kitchen-cloth or a cloth diaper and spoon plain yoghurt into the sieve. Set the sieve over a bowl and put it into the fridge for overnight. Refrigerate and allow the liquid to drain off, so that a thick creamy yogurt results. Never use a colour kitchen-cloth, because the acids in the yoghurt may dissolve colours from the cloth into the yoghurt. “Garam masala” spice blend belongs to “warming” spices. According to Ayurveda wisdom, “warming” spices increase the amount of heat the body produces, whereas “cooling” spices have a cooling effect inside our body. These spices tend to be added to meals in the end of cooking. Garam masala is highly recommended to flavour vegetable dishes. Ingredients: coriander, cumin seeds, pimento (chili pepper), nutmeg, black peppercorns, cardamom, clove, fennel seeds, bay leaves

Rinse the chicken breast fillets, tap them dry with a kitchen towel and cut them into half-inch strips. Sprinkle salt, pepper and 2 tbsp Garam Masala spice blend on it, then mix it with half of the oil. Cover and let it sit in the refrigerator for an hour.

For the sauce, peel and chop the onion, then sautée it in the remaining oil. Peel and cut the ginger and cloves into thin slices, then add them to the sautéed onion. Next, add the chili pepper, a little meat soup, canned tomatoes and tomato paste. Steam it for a couple of minutes, while stirring. Season the sauce with the remaining garam masala spice blend, salt, pepper, cane sugar and lemon juice. Add yoghurt, stir until smooth, boil and filter the sauce at last.

Stir-fry the meat strips in a hot pan, then add them to the sauce and season it with finely chopped cilantro. Serve with basmati rice.

  • 400 g of chicken breast fillets
  • 1 dl olive oil
  • 1 big white onion
  • 1 piece of ginger (size of a nut)
  • 4 cloves of garlic
  • 2 chilli peppers, seeded, cut
  • 2.5 dl clear soup (made of a stock-cube)
  • 250 g canned tomatoes, peeled, cut
  • 2 tablespoons tomatoe paste
  • 4 tablespoons Garam Massala spice (available kitchen-ready)
  • 2.5 dl thick Greek yogurt

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