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Chicken tikka masala

The original Indian recipe for chicken curry

Dish with basmati rice and chicken tikka masala

The chicken tikka masala is an Indian recipe, which corresponds to the chicken curry and which is much appreciated by western countries. It is actually one of the dishes most served by Indian restaurateurs in England and even famous chefs such as Gordon Ramsay and Jamie Oliver have proposed their version. This recipe is not particularly complicated, although the list of ingredients is long and can be successfully replicated at home. It also allows us to use many spices, which we are not used to. The fundamental ingredient would be garam masala, or traditional Indian curry, but alternatively we can use any kind of curry that we have at home.

Ingredients for 3/4 servings

Procedure

Marinade
Take the whole chicken breast and cut it into cubes or strips, depending on your taste. Obviously if you have the sliced ​​chicken breast it is the same, as you have an advantage in the cut. Put it in a bowl with yogurt, a tablespoon of garam masala, a sprinkling of paprika and powdered garlic, a tablespoon of tomato paste and half a squeezed lemon. Also add the salt and mix the chicken well in the marinade, cover the bowl with a plastic wrap and let it rest in the refrigerator for at least a couple of hours. This time can even be up to 24 hours if you have time.

Chicken marinade

Cook in the oven
Once the marinade is over, light the oven at 230 degrees and in the meantime take the chicken and place it on a buttered pan so that there is enough space between one piece and another. The cooking lasts about 10/12 minutes, the chicken is ready when it is golden brown. While cooking, you can start by preparing the next phase, which involves preparing the accompanying sauce and cooking the basmati rice.

Cook in the pan
In a large pan heat a little peanut oil with the butter, fry the finely chopped onion and shortly after add the squeezed garlic along with the fresh (or perhaps even dry) ginger and the cumin seeds. Lightly soften the sauté, then add the tomato sauce, a teaspoon of garam masala and the chili to taste. When the sauce is cooked, add the chicken and cream and continue cooking for a few more minutes. Finally sprinkle with chopped parsley or coriander. Serve hot along with the basmati rice you have prepared in the meantime.