Chicken Tikka Masala
Chicken marinade
1.25 kg chicken filets, diced
4 dl plain or Greek yogurt
2-3 garlic cloves minced
0.5 tsp ground ginger*
3 tsp garam masala
1.5 tsp turmeric
1.5 tsp ground cumin
1.5 tsp chilli powder
1.5 tsp salt
* or 1.5 tbsp minced fresh ginger
To serve
Rice
Naan bread
Sauce
3 tbsp oil
3 tbsp butter
1 large onion finely diced
2 large garlic cloves, minced
0.5 tsp ground ginger*
2.5 tsp garam masala
2.5 tsp ground cumin
1.5 tsp turmeric
1.5 tsp ground coriander
600g crushed tomato or passata
1.5 tsp chilli powder
1.5 salt
5 dl double cream
1.5 tsp brown sugar
1 dl water (of needed)
6.5 tbsp fresh coriander
*or 1.5 tbsp fresh minced ginger
In a bowl, combine chicken with all the ingredients for the marinade and let marinade for 10 minutes to an hour.
Heat oil in a large skillet over medium heat. Fry the chicken in batches, making sure not to crowd the pan. Fry until brown. Set aside and keep warm.
Melt the butter in the same pan. Fry onion until soft. Add garlic and ginger and sauté for 1 minute. Add garam masala, turmeric, cumin and coriander. Let fry half a minute while stirring.
Pour in the tomato, chilli and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Stir the cream and sugar through the sauce. Add the chicken and cook for another 8-10 minutes. Pour in the water to thin out the sauce, if needed.
Garnish with coriander and serve with rice and naan bread.
