Chicken Tikka Masala, exquisite! Best Chicken Recipe2 min read
Today we bring you a slightly exotic recipe that we have become addicted to at home: Chicken Tikka Masala . The origin of this recipe is somewhat uncertain, there are those who defend that it was created in Great Britain and others that it was in India. Tell you that in 2001 it was declared a British national dish. It seems that the Chicken Tikka is Indian (cooked in the traditional way in the tandoor) and that the masala sauce was added to suit the taste of the British who preferred chicken with sauce. We are not going to enter into controversies, I only tell you that it is a delight.
There are many varieties of Chicken Tikka Masala , using different spices, the amount of sauce and thickness of it, even the color of the preparation, but generally it is boneless chicken that is marinated in a mixture of spices and yogurt and once marinated is cooked with onion, coconut milk and tomato. Check out more only at Petpooja.
You can accompany this Chicken Tikka Masala with naam bread or with pappadums, lentil bread, as we have done on this occasion. You have to encourage yourself to do it. If you don’t want to spice it up for the little ones in the house, omit the hot spices, adapt it to your taste.
- 1 chicken breast
- 1 teaspoon ground ginger
- 1 teaspoon of turmeric
- 1 teaspoon salt
- 1 teaspoon coriander seeds
- 1 teaspoon ground cumin
- 1/2 teaspoon of cayenne
- Juice of 1/2 lemon
- 1 yogurt
- 2 onions
- 1 tablespoon garam masala (mixture of spices)
- 1 tablespoon tomato paste
- 400 ml of coconut milk
How to Make Chicken Tikka Masala
Cut the chicken breasts into strips or bite-sized pieces, put them in a large bowl and add all the spices, yogurt and lemon juice, mix well and let marinate for about four hours, or you can even leave it overnight in the fridge . Once this time has passed, put a little extra virgin olive oil in a saucepan and poach the onions cut into fine julienne strips. When they begin to brown, add the chicken and cook for a few minutes. Add the coconut milk, the tomato paste and the garam masala, let it cook over low heat for about 15 or 20 minutes.