Kylling tikka masala
Added by Kari Holm
Prep 80 minCook 40 min
A richly spiced Indo-Pakistani classic with yoghurt-marinated chicken simmered in a creamy tomato sauce. Marinate overnight for the best flavor; after that, the dish comes together in under 30 minutes. Serve with basmati rice and warm naan.
Servings
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Ingredients
800 gchicken breast or thigh fillet
1 dlplain yogurt
2garlic cloves
3cm fresh ginger
juice of 0.5 lemon
0.5 tspchili powder
1 tspground coriander
1 tspground cumin
1onion
2garlic cloves
3cm fresh ginger
4 tbspoil
1 tspground cumin
1 tspgrated nutmeg
1 tspturmeric
1 tspchili powder
1 tbspgaram masala
1 tbsptomato paste
1can canned tomatoes
1.5 dlcream
1 dlground almonds or cashew nuts
0.5bunch fresh cilantro
Instructions
1
Cut the chicken fillets into large bite-sized pieces.
2
Combine yoghurt, finely chopped garlic, grated ginger, lemon juice, chili powder, ground coriander, ground cumin, and salt in a bowl. Mix well, add the chicken pieces, and refrigerate overnight (or at least 2 hours).
3
Finely chop the onion and garlic. Grate the ginger. Heat a little oil in a pot over medium heat and fry the onion, garlic, and ginger until the onion turns golden, about 5 minutes.
4
Add cumin, nutmeg, turmeric, chili powder, garam masala, tomato paste, and canned tomatoes. Bring to a boil and let the sauce simmer for a few minutes before stirring in the cream.
5
Heat a little oil in a wide, deep skillet. Sear the chicken pieces in batches until they change color. Transfer them to the sauce as you go. Add the remaining marinade to the sauce and stir in the ground almonds.
6
Simmer everything together for about 10 minutes. Season to taste with salt and additional spices.
7
Garnish with roughly chopped almonds, fresh cilantro, and black sesame seeds before serving.
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