Chicken Tikka Masala topcook.tomathouse.com
Ingredients:
Chicken and marinade:
- 1 cut into 10 pieces
whole chicken (1.4 - 1.8 kg)
- Salt and crushed black pepper
- 1 cup natural yogurt
- 2 tbsp smoked paprika
- 1 tbsp ground coriander
- 1 tbsp. ground cumin
- 2 tsp cayenne pepper
- 1 teaspoon lemon zest
- 1/2 tsp ground cinnamon
- 3 crushed cloves of garlic
- 1 piece peeled and grated ginger (2.5 cm)
Tikka masala sauce:
- 1 can (410 g) of canned baked tomatoes, diced
- 2 tablespoons of vegetable oil
- 2 tbsp (30 g) butter
- 2 crushed cloves of garlic
- 1 large onion, cut into half rings
- 1 tbsp tomato paste
- 1 tbsp smoked paprika
- 2 tsp spice mix Garam masala
- 1 tbsp red wine vinegar
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro
Preparation:
- For the chicken and marinade: Season the chicken pieces with salt and pepper. In a bowl, combine the yogurt with paprika, coriander, cumin, cayenne pepper, lemon zest, cinnamon, garlic, and ginger. Mix well and pour into a resealable plastic bag. Add the chicken pieces and shake to coat evenly. Refrigerate the bag and marinate for an hour.
- Preheat the grill to high. Wipe the grill grates with an oiled paper towel to create a nonstick surface. Remove the chicken from the marinade and shake off any excess. Grill the chicken pieces until crispy, 3-4 minutes per side. Transfer to a plate.
- For the sauce: Place the Dutch oven over medium heat. (Or you can pressure cook this dish. Just cut the cooking time in half and cook over medium heat at medium pressure.)
Pour in the vegetable oil and add the butter. Add the garlic and onion. Sauté until translucent and fragrant, 3-4 minutes. Add the tomato paste, paprika, and garam masala. Cook for 2-3 minutes until the spices toast and the tomato paste cooks through.
Add the tomato pulp, vinegar, and grilled chicken. Stir well and simmer until the chicken is tender, 25-30 minutes. Stir in the heavy cream. Season with salt and pepper. Sprinkle with cilantro.
Wine for this dish: dry white wine Riesling or sparkling wine
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