Tikka Massala

 

serves 4 - 6

Ingredients:

For the chicken:

• 600g chicken (thigh) filet
• 0,5 cup Greek yoghurt
• 4 garlic cloves
• 1 Thumbsize ginger
• Juice from half a lemon
• 1 teaspoon coriander powder
• 0,5 teaspoon turmeric
• 0,5 teaspoons cuminpowder
• 1 teaspoon paprika powder
• 0,5 teaspoon cayenne pepper
• 1 teaspoon cinnamon
• 0,5 teaspoon salt
• 0,5 teaspoon black pepper

For the sauce:

• 1 tablespoon oil
• 1 tablespoon unsalted butter
• 1 large onion
• 5 garlic cloves
• 2 thumbsized ginger pieces
• 1 teaspoon garam masala
• 2 teaspoons coriander powder
• 2 teaspoons paprika powder
• 1 teaspoon cuminpowder
• 1 small can tomato puree (40g)
• 1 red bell pepper
• 1 can of tomatocubes
• 120 ml water
• 3/4 cup cream
• 3 tablespoons almond slices
• 1 tablespoon brown sugar
• Rice/Naan bread

Preparation:

Start by preparing the chicken for marinade first. This is best done overnight, but 2-3 hours will suffice.
Finely cut the garlic and the ginger. Make a marinade of all the ingredients minus the chicken and stir well. Now add the chicken to the marinade bowl, and stir so every piece of chicken is covered. Leave to marinade.

I made the chicken in the airfryer, but originally, the chicken is grilled, or barbecued. If you do the latter, brush some oil on the chicken first.

If you are ready to start the sauce, about 30 to 45 min before the chicken is done, finely cut the garlic and ginger, slice the bell pepper, and finely chop the onion.

Add the oil and butter to a sauté pan or wok and wait for the butter to melt. Now add the onion and cook until the onions has softened. 
Now add the garlic, ginger, garam massala, coriander, paprika, cumin, cinnamon and tomatopuree. Stir well and cook on medium heat until you can smell the spices.

Add the bell pepper, tomato cubes and the water, stir well and bring to boil. When it is boiling, turn the heat to low and simmer until the sauce has thickend to your liking. If you serve this dish with rice, you can start the rice now.

Take the marinated chicken and start baking/grilling/barbecueing/airfrying/frying them. Whatever option you pick, be sure the chicken is thoroughly cooked, but not burned.

When the chicken is ready, add the cream, almonds, sugar and chicken to the sauce and cook for 5 minutes more, before it is ready to serve.

Serve with rice and/or naan bread, and garnish with cilantro, if you like.

Enjoy your meal!

Mike & Leda

Chicken Saagwala

serves 3 - 4

Ingredients:

* 1 onion
* 2 garlic cloves

* 1 thumb sized ginger

* 500g chicken breast

* 35g tomato puree

* 1 teaspoon coriander powder

* 2 teaspoons cinnamon
* 1 teaspoon turmeric

* 1 teaspoon garam masala
* 1 teaspoon cayenne pepper

* 1 bay leaf

* 450g raw spinach
* 2 spoons of Greek yoghurt

Preparation:

Finely cut the garlic, chicken and ginger, and cut the chicken in cubes.
Heat up a saute pan or wok and softly simmer the onion until soft. It takes about 5 - 8 minutes. Add the chicken and stir fry until brown on all sides. Now add the garlic, the ginger, and all the herbs. Stir fry for 5 minutes more and gradually add the spinach. When all the spinach has shrunk add the yogurt and blend well. Turn the heat to low and let it simmer for 10 minutes more. If the sauce is too thick you can add some milk.

Server with rice, or naan bread.

I hope you like the recipe and hopefully until soon.
Yours truly,

Mike