Chicken Tikka Masala

Standard

A true evergreen in the world cuisine. What’s more important: nothing really can go wrong with it.

 

Marinade:

0.5 tablespoon garam-masala

1 garlic clove

1 spoon freshly grated ginger root

1 teaspoon paprika powder

1 teaspoon tomato purée

1 tablespoon olive oil

a pinch of hot chilli pepper

 

Dish

2 large chicken breasts (0.5 kg)

1 can chopped tomatoes

100 gram plain yoghurt

1 onion

1 red, green or yellow pepper (or mixed halves)

pinch of cinnamon

pinch of ground coriander

pinch of cumin

bunch of fresh coriander

salt, pepper, olive oil

2 heaped tablespoons mascarpone cheese or double cream

 

Cube chicken breasts and cover it with thoroughly mixed ingredients of marinade. Adding some lemon juice won’t hurt and will add some refreshing taste to the dish. Leave in the fridge for 1 hour or, better, over night. Fry chicken on a grill pan or if you are lucky to have the facilities like a house with a garden – barbecue them. In a deep pan heat 1 tablespoon of olive oil and fry chopped onions and peppers. Add cinnamon and ground coriander and cook for 7-10 mins on a small heat.  Add tomatoes, yoghurt and chicken cubes. Cook until tender (15-20 min). Finally, mix in green coriander and mascarpone and serve with rice. I served with bulgur – of course.

 

 

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