Chicken Tikka Masala

2h 3m
Serves 4
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Directions

  1. 1Cut 3 chicken breasts into cubes.
  2. 2Marinate the chicken for 1 hour.
  3. 3Bake the chicken skewers at 500 F/260 °C for 15 minutes.
  4. 4In a pan, heat 3 tablespoons of oil. Add 1 chopped onion and 8 cloves of garlic.
  5. 5Add 2 tablespoons of ginger.
  6. 6Add 2 teaspoons of turmeric, 2 teaspoons of coriander, 2 teaspoons of chili powder, and 2 teaspoons of paprika.
  7. 7Mix well and add 1 tablespoon of tomato puree.
  8. 8Add 800 grams of tomato sauce and 300 ml of water. Mix well.
  9. 9Add 250 ml of cream and stir.
  10. 10Add the baked chicken skewers to the sauce.
  11. 11Mix well and serve.

Ingredients

  • 3 chicken breasts
  • 125 grams yogurt
  • 1 lemon lemon juice
  • 1 tablespoon ginger
  • 2 teaspoon salt
  • 2 teaspoon cumin
  • 2 teaspoon garam masala
  • 2 teaspoon paprika
  • 3 tablespoons oil
  • 1 onion
  • 8 cloves garlic
  • 2 tablespoons ginger
  • 1 tablespoon tomato puree
  • 800 grams tomato sauce
  • 300 ml water
  • 250 ml cream
  • 15 g butter
  • 400 g chicken
  • 1 tablespoon pepper
  • 1 tablespoon flour
  • 300 ml milk
  • 50 g butter chicken sauce
  • 250 g mozzarella
  • 250 g cheddar
  • 200 g macaroni
  • 1 handful cilantro
  • 600 g chicken breasts
  • 100 g natural yogurt
  • 2 tablespoons chilli powder
  • 1 tablespoon garam masala
  • 1 tablespoon salt
  • 1 tablespoon turmeric
  • 1 tablespoon cumin
  • 50 g butter
  • 1 onion
  • 1 tablespoon tomato puree
  • 2 tablespoons garlic and ginger paste
  • 6 cardamom pods
  • 0.25 teaspoon ground cloves
  • 2 tablespoons chilli powder
  • 1 tablespoon coriander
  • 1 tablespoon garam masala
  • 1 tablespoon turmeric
  • 300 ml cream
  • 2 tablespoons oil
  • 2 tablespoons ginger garlic paste
  • 1 teaspoon cumin seeds
  • 2 cloves
  • 1 teaspoon chilli powder
  • 0.5 teaspoon coriander
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 2 tomatoes
  • 100 ml natural yogurt
  • 100 ml water
  • 1 reserved marinade
  • 4 large tomatoes
  • 1 cup water
  • 0.75 cup heavy cream
  • 600 g rice
  • 100 g caramelised onion
  • 1 tablespoon oil
  • 100 ml saffron infused water
  • 1 handful cilantro
  • 14 oz tofu
  • 1 cup yogurt
  • 1 tablespoon ginger
  • 6 cloves garlic
  • 1 lemon lemon juice
  • 2 teaspoon garam masala
  • 2 teaspoon cumin
  • 1 teaspoon salt
  • 2 teaspoon paprika

Equipment

knifebowlbaking sheetwooden spoonwhiskovenbaking pan

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