Chicken Tikka Massala

Name: Chicken Tikka Massala
Total time: 10800 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 2 chicken breasts Boneless; Yoghourt Natural; 7 Cloves garlic; 2 Ginger Thumbs of; Tomato purée; Heavy cream; Basmati rice Jasmin; Tumeric; Chilli powder; Massala Garam; Coriander; Cumin; Cumin Coriander seeds &; Cashew nuts; Milk; Cardamon seeds Cinamon ,; 4 Onions; 1 Pepper Green; 3 tomatoes; Cucumber; Mint leaves

Juliette B @cook_7829443

Barcelona

Being originally from France ( a country which has its culinary culture sampled as a world heritage), I am surprisingly rarely craving for a cassoulet or a tartiflette. I must admit that I am more excited to get my hands on a good asian receipe.. and indian cuisine takes a good place in my top 5.
Coming from a culture in which salt pepper are considered spices, I am amazed at the complexity and the richeness of this Tikka Massala. It comes with so many different ingredients: spices in powders or grains, aromatic herbs, ground nuts, veggies etc. So much variety it could make my head spin. And it's nothing compared to the result. This one is so luxurious I could plunge my head in the plate. Well, maybe I did.

Juliette B @cook_7829443

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Ingredients

180 mins

4-serving

2chicken breasts Boneless
Yoghourt Natural
7 Clovesgarlic
2Ginger Thumbs of
Tomato purée
Heavy cream
Basmati rice Jasmin
Tumeric
Chilli powder
Massala Garam
Coriander
Cumin
Cumin Coriander seeds &
Cashew nuts
Milk
Cardamon seeds Cinamon ,
4Onions
1Pepper Green
3tomatoes
Cucumber
Mint leaves

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Steps

180 mins

1

Prepare the marinade for the chicken: Mix the yoghurt with tumeric, chili powder and garam massala, 4 cloves of garlic and ginger purée. Mix all your meat cut in small cubes and add a tablespoon of good olive oil. Live to marinate for 2 hours in the fridge
2

Soak cashew nuts in milk and live it to rest for two hours as well.
3

Prepare your raita: Mix natural yoghourth with gratted cucumber, mint leaves chopped finely, salt and cumin.
4

Cook the chicken in the oven for 25-30 minutes at 200°C.
5

In a pan, fry off cumin coriander & seeds, cardamone and cinamon. Add the chopped onions and let it turn golden brown on a low-medium heat. Then add the remaining garlic and ginger grated and the chopped tomatoes. Leave it to simmer for 10 minutes
6

Add the tomato purée, chooped coriander, and a tablespoon of tumeric, garam massala, ground cumin and chilli. Mix the the cashew nuts until it turns into a purée. Add the cooked chicken and the heavy cream. Then add the roughly chopped green pepper and the remaining onion.
7

Serve with steamy rice and the raita !