Chicken Tikka Masala Stew

⏳ Time

1 hour + 8 hours

🥕 Ingredients

🍽️ Servings

Description

The origin of this dish is still a topic of debate. Some say it originated in Punjab, while others advocate for its Pakistani roots, and just recently, even the Scots have laid claim to this dish! One thing is clear: chicken, curry, and sauce make for the perfect hangover recipe.

Ingredients

Chicken fillet - 1⅕ kg
Ghee - 0 oz
Onion - 1 head
Garlic - 4 cloves
Ginger - 0 oz
Garam Masala - 1 tablespoon
Mild Chili Spice - 1 tablespoon
Cayenne Pepper - 1½ spoons
Tomatoes - 10 oz
Sugar - 1 tablespoon
Cream - 10 fl oz
Ground Almonds - 1 tablespoon
Natural Yogurt - 10 oz
Ground Cumin - 2 spoons
Ground coriander - 2 spoons
Cardamom - ½ spoons
Turmeric - ½ spoons
Tomato Puree - 5 oz
Cilantro - to taste
Lime - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Finely chop 2 cloves of garlic.

Step 3

Chop 10 g of ginger.

Step 4

Combine yogurt, minced garlic, ginger, cumin, coriander, cardamom, half a teaspoon of cayenne pepper, and turmeric in a large bowl. Add salt and pepper.

Step 5

Place the chicken in a bowl with the marinade, mix well, cover with plastic wrap, and refrigerate overnight to marinate. You can also marinate it for just 30 minutes, but the longer the meat marinates, the more flavorful the dish will be.

Step 6

Preheat the oven to 375°F and roast the marinated chicken for 40 minutes until golden brown.

Step 7

In a heavy-bottomed pot, heat the oil and sauté the diced onion until translucent. Add the minced garlic (2 cloves) and ginger (20 g), and cook, stirring, until the mixture takes on a brownish hue.

Step 8

Add garam masala, ground chili, and cayenne pepper, and stir. Then add the tomatoes, chopped into large cubes, along with the tomato puree, and season with sugar, salt, and pepper. Cover with a lid and cook on low heat for 20 minutes.