Chicken Tikka Masala

 
 
 
 

Chicken Tikka Masala

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Probably the most well-known Indian food in Britain, perhaps even one of the most known of any type of cuisine, this meal is considered by the minister of foreign affairs in the United Kingdom to be the “true British national dish.” No matter its true origins, when one has a taste of this creamy dish, they find out just why it’s so universally loved. This is a classic curry recipe, first marinating chicken mean before cooking it in curry sauce.

 

Ingredients

Ingredients for marinating:

Process

Marinating:

Clean the chicken thighs and cut them into larger cubes/pieces around 2x2 cm large, salt, cover in both spice mixes and rub them into the meat. Add the oil and lime juice and mix. Then, add the yoghurt, mix again and leave it in the fridge to marinate for an hour.

Tikka Masala:

On a medium heat, briefly fry all the spices: Cumin, cardamom, star anise, cinnamon, carnations and bay leaf. Add the ginger, garlic and chili, then roast everything for a short time. Next, add the onion and roast until the onion shrinks to 2/3 its size. After that, add the tomatoes and roast for another 5 minutes. Lower the temperature and mix in spices: Tandori masala, cumin, ground cilantro, turmeric powder, pepper and chili. Heat it up again and add in the tomato sauce. Roast for a short period, then add roughly 4dcl water and braise for around 45 minutes on a medium flame. Salt as necessary. It’s possible to create a thinner masala by adding 2dcl 33% cream.

Chicken is laid on a pot and cooked in the oven for 8-10 minutes at 190 degrees. Finished, put the meat into the sauce and cook lightly again while mixing everything. Before serving, sprinkle fresh cilantro. Eat with basmati rice.

Chicken Tikka Masala - Gordon Ramsey

 

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