Chicken tikka masala
OIL USES: Cook & Stew
INGREDIENTS
SERVINGS: 4
- 2 chicken breasts
- 4 tablespoon Robusto Extra Virgin Olive Oil
- 1 tablespoon turmeric
- 1 tablespoon Garam masala
- 2 teaspoon cilantro powder
- 2 teaspoon cumin powder
- 2 teaspoon salt
- 2 cloves of garlic
- 0.5 teaspoon ginger powder
- 1 unsweetened natural yoghurt
- 1 onion
- 1 tablespoon tomato paste
- 4 plum tomatoes
- 0.5 teaspoon pepper
- 0.25 cup coconut milk
PREPARATION
1
Mix all the spices in a bowl. Add the turmeric, garam masala, cilantro powder, cumin and salt and mix well to make a uniform mixture.
2
Separate this mixture into two halves.
Marinate the chicken in one half of the spices.
3
In a container that can be sealed, put the yoghurt, one clove of garlic sliced in half, and the ginger.
4
Put the chicken breasts in and move them to cover them with the mixture. Refrigerate for at least 30 minutes.
5
Peel the tomatoes and cut into quarters.
In a blender, blend the onion, one clove of garlic, the tablespoon of tomato paste, pepper and other half of the spice mixture until obtaining a paste.
6
Heat a few tablespoons of oil in a large pan at a medium-high heat and add the paste. Stir, then add the quartered tomatoes. Cook until the tomatoes are done. Remove and blend in the blender, and bring the sauce to a medium heat for 10 minutes.
7
While the paste is cooking, cut the chicken breasts into one inch cubes, and brown them in a pan with two tablespoons of oil on a high heat.
8
Add the coconut milk and chicken to the paste. Raise the heat to high and stir well to mix everything. Lower the heat to medium-low and cover for 20 minutes while the chicken cooks.
9
Remove from the heat and serve with basmati rice and naan, a traditional Indian bread.
