Chicken Tikka Massala
Serves 4
35 mins

600 g chicken breast
1 large onion, chopped
2 ripe tomatoes, diced
1 tablespoon of tomato pure
1 clove of garlic, sliced
2 cardamom seeds (optional)
1 level dessert spoon of Garam Massala
1 level dessert spoon of powdered Ginger
1 level dessert spoon of Saffron
1 level dessert spoon of Coriander, powder or seeds
1 level dessert spoon of Cumin
2 level dessert spoons of Paprika

Serve with Basmati rice.

Note: Cardamom seeds and the mixed spices called Garam Massala may be found in most supermarkets in the spices section. If you cannot find it, you may substitute the Garam Massala with curry powder.

Cooking Instructions
We’ll begin by mixing together the spices – Massala in Indian – that will form the basis of flavourings in this recipe. Mix the dessert spoons of Garam Massala and powdered Ginger, two dessert spoons of Paprika, one dessert spoon of Cumin, half a teaspoon of Cayenne Pepper, one teaspoon of Coriander powder or seeds and one teaspoon of saffron. Mix everything well until it becomes an orange powder.
Cut the chicken breasts into six to eight generous chunks, depending on the size.
Heat a wok or a large frying pan on the stove over a medium heat, add the oil and, if you decide to use Cardamom seeds, leave them frying for about 2 minutes to perfume the oil and remove them immediately.
Add the chopped onion to the oil and let it fry over a medium heat for around 4 minutes. Then only now add the sliced garlic, so as not to not burn it.
Add the spices and cover the onion well in them. Then add the diced tomatoes and let them soften and begin to break down, mixing them with the onions for about 4 to 5 minutes. Add the tomato pure and mix well.
Add the pieces of chicken breast to the mixture formed from the onion, tomato and spices and cover well. Season again with salt and black pepper and mix. Taste it!
When the chicken loses its pinkish colour, add 50 ml of water, mix well and leave to stew for 4 to 5 minutes.
Then add the 6 tablespoons of Coconut Milk, or Coconut Yoghurt if you prefer. Taste it again to check the salt, and add a little more if necessary. Leave to simmer for another 5 minutes, stirring.

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