One of the best Indian dishes is surely Chicken Tikka Masala. Not only do I really enjoy the flavors. The joy starts with the preparation. While cooking all the fragrances are released . The whole house smells delicious. And if the dish then finally stands on the table, then it fills up all expectations. My Tikka Masala dish is an adaptation of the recipe from Jamie Oliver and the recipe can be found under:
A day in the garden:
Do you think it's kind a chilly? Or are we a little bit spoiled in the last few weeks. But it's still winter (spring officially starts until about a week), so it can be cold. It can even still freeze up to 10 May around here ( after that glorious weather that as well is hard to imagine). Fortunately this morning I was presented a very nice surprise! The nectarine tree is almost in bloom. Because the nectarine tree blooms so early it is sensitive to frost (luckily we don't have any now) . A second disadvantage is that there are little pollinators. So I pollinate by hand. With a brush I walk and touch all the flowers, and I sprinkle the pollen. And the harvest is always good. I hope that this will also apply for this year.
Recipe: Chicken tikka masala
Ingredients ( 5 persons):
- 6 cloves garlic , peeled and grated;
- 7 cm ginger, peeled and grated;
- 2 red chillies, seeded and finely chopped;
- olive oil;
- 1.5 teaspoon ground mustard seed;
- 1 tablespoon paprika powder;
- 2 teaspoons ground cumin;
- 2 teaspoons ground coriander;
- 3 tablespoons garam masala;
- 200 mL of yoghurt;
- 800 grams of chicken breast, each chicken breast cut into six;
- 1 tablespoon butter;
- 2 onions, peeled and thinly sliced;
- 1 small can (30 mL) tomato paste;
- hand grounded cashews or almonds;
- 500 mL water;
- 0.5 teaspoon salt;
- 1 dl half and half;
- juice of 1 lime.
Mix in a bowl the ginger, garlic, pepper, mustard, paprika, cumin, ground coriander and 2 tablespoons garam marsala. Mix the mixture well and put half of this mixture into a large bowl. Pour the yogurt also in the large bowl and mix well with the spices to get a marinade. Place the chicken in it , mix the chicken so that everything is well coated and leave for half an hour to marinate in the fridge.
After half an hour melt the butter in a pan and add the onions and the other half of the spice mixture . Leave for 5 minutes on low heat and then add the chicken. Bake the chicken for about 10 minutes on medium heat. Add the tomato paste, cook for 2 minutes and then pour in the water, add salt and ground nuts. Bring to a boil and cook on medium heat for 15 minutes.
Then add the cream and 1 tablespoon garam marsala and season to taste with lime juice. Serve .
This dish tastes great with rice and a salad.