chicken tikka masala

150 0

5 Garlic cloves
1 pieces ( e) (approx. 1.5 cm) Ginger
1 bunch coriander
3 stem (s) mint
9 EL Olive oil
1 1⁄2 tbsp ground cumin
2 TL Salt
1 EL Garam Masala (Indian spice mix)
300 g Cream yoghurt (10% fat)
750 g Chicken fillet
1 ripe banana
2 can ( n) (425 ml each) chunky tomatoes
50 g ground almonds
100 ml unsweetened coconut milk (can)
2–3 EL liquid honey
2 TL Tandoori spice
Chili powder
large freezer bag
baking paper

90 minutes

very easy

1.: For the marinade, peel and finely chop garlic and ginger at least 4 hours before or the day before. Wash half of the coriander and mint, shake dry and chop. Mix garlic, ginger, herbs, 3 tablespoons of olive oil, 1 tablespoon of cumin, 1 teaspoon of salt, garam masala and 150 g of yogurt to a marinade.
2.: Wash the chicken fillet in cold water, pat dry and cut into cubes (approx. 2.5 x 2.5 cm). Put the yoghurt marinade in a large freezer bag, close the bag and mix everything with your hands so that the pieces of meat are evenly coated with the sauce.
3.: Cover and leave to stand in the refrigerator for at least 4 hours or overnight. The longer the meat lies in the marinade, the better it can absorb the spice flavors.
4.: Preheat the oven (electric stove: 200 ° C / convection: 180 ° C / gas: see manufacturer). Line a baking sheet with parchment paper.Spread the marinated meat evenly on the baking sheet. Put in the hot oven and bake for about 40 minutes.
5.: Turn 2–3 times in between.
6.: For the sauce, peel the banana and mash it with a fork. Put 6 tbsp oil, tomatoes, 150 g yoghurt and banana in a large saucepan, bring to the boil. Simmer over low heat for 8-10 minutes. Add the almonds and coconut milk, bring to the boil again.
7.: Season with salt.
8.: Wash the rest of the coriander, shake dry and chop. Put the meat from the baking sheet directly into the sauce. Season to taste with 1⁄2 tablespoon of cumin, honey, tandoori spice and chili powder. Mix in the coriander.
9.: Naan bread (Indian flat bread) or basmati rice goes well with chicken tikka.