Chicken Tikka Masala

De Kitchen Sanctuary · 60 min

Ingredientes

Preparación

1. Put the chicken pieces in a bowl with the yogurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt and pepper. Mix well, cover and marinate in the fridge for 2 to 3 hours.
2. About 35 to 40 minutes before eating, start the sauce.
3. Heat the oil and butter in a large frying pan over medium-high heat until the butter melts. Add the onion and cook for 4 to 5 minutes until softened.
4. Add the garlic, ginger, garam masala, ground coriander, paprika, cumin, cinnamon and tomato purée. Stir and cook for 2 to 3 minutes until fragrant.
5. Add the red bell pepper, chopped tomatoes and water. Stir, bring to a boil, then simmer for 15 to 20 minutes until thickened. Meanwhile, bring the rice to the boil.
6. Spread the marinated chicken out on a baking sheet.
7. Brush the chicken with the oil and grill for 8 to 10 minutes until lightly charred. Turn the pieces with tongs if they are not cooking through underneath. The chicken is done when a larger piece is no longer pink in the middle.
8. When the sauce is nearly ready, stir in the cream, ground almonds and sugar, then add the cooked chicken. Cook for 5 more minutes to heat through.
9. Serve with boiled rice, topped with fresh coriander and fresh chillies if you like.

Resumido del vídeo de Kitchen Sanctuary. Míralo para los detalles.

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