Chicken Tikka Masala
Chicken Tikka Masala from the Adamant® wok by @tinastausendschoen.
40 min
Total Time
30 min
Cooking Time
10 min
Preperation Time
Ingredients
| 2 | Chicken breast fillets |
| 3 cloves of garlic | |
| 250 g | Greek yogurt |
| 1/2 | Lemon (juice) |
| 1/2 tsp | cinnamon |
| 1 tsp | ground ginger |
| 1 tsp | cumin |
| 1/2 tsp | Cardamom |
| 1 tsp | salt |
| 1/2 tsp | ground chili |
| 2 | cans of diced tomatoes (400g each) |
| 1 | large onion |
| 2 cloves of garlic | |
| 1 | red chili pepper |
| 200 ml | cream |
| 1 tsp | cumin |
| 1 tsp | cardamom |
| 1 tsp | Coriander |
| 1 tsp | Sweet paprika |
Instructions
Step 1 of 9:
Cut the meat into cubes and place in a bowl with the spices, lemon juice, and yogurt. Press in the garlic and mix everything well.
Step 2 of 9:
Let marinate covered in the refrigerator for at least 3 hours.
Step 3 of 9:
For the sauce, peel the onion and garlic and dice finely, halve the chili, remove the seeds, and chop finely.
Step 4 of 9:
Pat the marinated meat dry with a paper towel and briefly sear in a wok with a little oil.
Step 5 of 9:
Remove and set aside.
Step 6 of 9:
Lightly sauté the onions, garlic, and chili in the same pan.
Step 7 of 9:
Add the spices and roast briefly.
Step 8 of 9:
Deglaze with the tomatoes, return the meat to the wok, and stir in the cream.
Step 9 of 9:
Simmer for approx. 25 minutes and season with salt and sugar. Serve with a little yogurt and fresh cilantro.
Serve with rice!
