Chicken Tikka Masala

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
5 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 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. 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. 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. 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. 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. 5

    Turn 2-3 times in between.

  6. 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. 7

    Season to taste with salt.

  8. 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. 9

    Naan bread (Indian flat bread) or basmati rice tastes good with Chicken Tikka.