Chicken Tikka Massala

Preparation 30 minutes

Performance 5 servings

Ingredients

Tikka Masala:

3 tablespoons of vegetable oil (45 ml)
1 onion, finely chopped (120 g)
2 garlic cloves, finely chopped
1 tablespoon of ginger, grated (15 g)
1/2 teaspoon of cumin, ground (2g)
2 tablespoons of garam masala (14 g)
2 cans of peeled tomatoes (780 g)
1 cup of heavy cream (250 ml)
Zests of ½ orange
Salt

Chicken Inner Fillet:

700 g of Cooked Chicken Inner Fillet, Flash Fried

Finishing:

Coriander leaves
500 g of jasmine rice, cooked
8 naan breads

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Preparation method

In a large pan, heat the oil and sweat the onion and the garlic.
Add ginger, garam masala and cumin. Cook until aroma is released.
Add the tomatoes and let it boil for 10 minutes.
Add the heavy cream, the orange zests and the Cooked Chicken Inner Fillet, Flash Fried and let it boil until tender.
Season with salt and serve with jasmine rice, naan breads and coriander leaves.

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Continue readingTo cook the jasmine rice, boil 2 liters of water in a large pot with 1 ¼ tablespoon of salt.
Add 250 g of rice and cook for 10 minutes. Drain the water and keep the rice in the pan for 5
minutes. To make naan bread, mix 250 g of wheat flour, 250 g of plain yogurt and 5 g of salt
until it forms a consistent dough. Let it rest for 10 minutes.

Divide the dough into 60 g
portions, roll out in a circular shape and bake in a hot skillet. Flip the bread over after 2
minutes.

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Main dish