Chicken in creamy Tikka Masala sauce

Votes: 3

Time: 45 min.
Complexity: easily
Servings: 4

Chicken in creamy Tikka Masala sauce - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g ready fried chicken
1 serrano chili pepper, finely diced
1 can (800 g) of plum tomatoes, pureed until smooth
2 tbsp. ghee or canola oil
1 medium onion, halved and thinly sliced into half rings
A 5cm piece of fresh ginger, peeled and finely grated.
3 finely chopped cloves of garlic
1 tbsp tomato paste
2 tsp smoked Spanish paprika
2 tsp Garam masala
Honey
1/4 - 1/2 teaspoon chili de arbol powder or cayenne pepper (depending on how spicy you prefer it)
1/2 cup water
Salt and ground black pepper
3/4 cup heavy cream
Chopped coriander leaves
1 red onion, thinly sliced and soaked in ice water

Basmati rice pilaf with green peas:

1.5 tbsp. basmati rice
3/4 cup frozen green peas
1.5 tbsp. vegetable oil
1 and 1/4 teaspoons black mustard seeds
1/2 cup finely diced onion
6 cardamom fruits
4 whole cloves
1 cinnamon stick (8 cm long)
2 and 1/4 cups boiling water
1.5 tsp coarse salt
1/4 tsp ground black pepper
2 tsp fresh lime juice

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

In a medium Dutch oven, heat the ghee over medium heat until the oil is shimmering. Add the onion and sauté until soft and lightly golden brown, about 10 minutes. Add the ginger, chili pepper, and garlic and cook for 1 minute.

Add the tomato paste, paprika, and garam masala and cook for 1 minute. Add the tomatoes, honey to taste, chili de arbol or cayenne pepper, and 1/2 cup water and cook, stirring occasionally, until the mixture thickens slightly. Season with salt and pepper to taste.
Add the heavy cream, bring to a gentle simmer, and cook until the sauce thickens. Add the chicken and cook for a few minutes to just warm through. Serve with basmati rice pilaf and green peas, garnished with cilantro leaves.

Basmati rice pilaf with green peas: Place the rice in a sieve and rinse with cold water several times. Drain.

Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the mustard seeds and cook until they pop, about 20 seconds. Add the onion and sauté until lightly browned, about 3 minutes. Add the cardamom, cloves, cinnamon, rice, boiling water, salt, pepper, and lime juice, and bring to a boil.

Reduce heat to medium and simmer until the liquid is almost absorbed, about 10 minutes. Add the green peas, then cover the pan with a lid, reduce heat to low, and simmer for another 8-10 minutes. Remove the pan from the heat and let stand uncovered for 5 minutes. Remove and discard the cardamom, cloves, and cinnamon, and fluff the rice with a fork. Transfer the pilaf to a serving dish and serve.

Categories:

recipe / Main courses / Cereals, legumes / Bird / Sauces / Gravies / Indian cuisine / Bobby Flay

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