I just love this dish! The spiciness, hotness, and most of all, I love cumin. Over the years, I’ve tried many recipes, but recently adopted the one based on this recipe. It’s fast and simple to prepare if you don’t have time to grill the meat, and the result is sensational.
Chicken Tikka Masala
about 800 g boneless skinless chicken breasts, cut into bite-sized pieces
1 onion, finely chopped
5 cloves garlic, pressed
2 Tbsp grated fresh ginger
about 800 ml tomato puree (passata)
2 Tbsp ground turmeric
2 tbsp ground cumin
2 Tbsp Garam masala
1/2 Tbsp cayenne pepper
200 ml yogurt
Heat some oil in a pan and fry the chicken pieces on all sides to form a crust. A few minutes is enough because you’ll be cooking it in a sauce later. Take out the chicken into a bowl and in the same pan, saute onion until soft. Add garlic and ginger and fry for a minute or so. Add tomato puree, turmeric, cumin, Garam masala and cayenne pepper. Let it boil and then return the chicken into the pan. Cook on medium heat for about 15 minutes. Stir occasionally. Remove from heat and then, stir in yogurt. Taste and add salt as needed. The amount of yogurt will depend on the taste of the tomato puree you’re using. So, use your taste and senses
Serve hot with some more yogurt and fresh cilantro.