Chicken tikka masala
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Chicken tikka masala is one of the most famous Indian dishes, although the recipe originated in England. The recipe underlines the British love of Indian food: creamy, meaty and lightly spiced. In fact, everything that Indian food is not.
Ingredients for four
1 tbsp unflavoured yoghurt 2 tbsp tikka-masala seasoning mix. 600g chicken breast fillets
Tikka masala
2 tsp paprika powder 1 tsp jeera 1 tsp coriander powder 1/2 tsp turmeric 1/2 tsp chilli powder 1 tsp garam masala seasoning
3 cloves of garlic grated 1 tbsp honey (or 2 tsp cane sugar) 1 pinch of chilli powder 2 tbsp lemon juice 2 dl cream salt and pepper
Coriander, lemon wedges and yoghurt
Tip: It’s a good idea to make a generous portion of the tikka-masala seasoning mix at a time and put it in a jar.
Cut the chicken into large pieces and marinate with the yoghurt and tikka-masala seasoning for a couple of hours in the fridge.
Place the chickens on wire racks and place in a 270C oven for 11 minutes. An oven with grill resistors is even better. Grill the chicken skewers quickly over a hot grill. Cook and grill in the oven for a quick and easy way. The surface of the pieces may even get a little charred.
Add the sauce ingredients to a saucepan and start cooking, about 20 minutes.
Finish by adding the grilled chicken pieces to the tikka masala sauce and simmer for 5 minutes. Check the taste and enjoy.
