Chicken Tikka Masala
15'
20'
medium
4
Cooking Time
Preparation Time
Degree of Difficulty
Portions
Chicken Legs
Για τη μαρινάδα:
3 Ολόκληρα Μπούτια MIMIKOS
100 γρ. γιαούρτι στραγγιστό
2 σκ. σκόρδο πολτοποιημένες
½ λεμόνι χυμός
1 κ.σ. τζίντζερ τριμμένο
1 κ.γ. αλάτι
1 κ.γ. κύμινο σκόνη
1 κ.γ. πάπρικα γλυκιά
1 ½ κ.γ. garam masala
Για τη σάλτσα:
2 κ.σ. ελαιόλαδο
1 ξερό κρεμμύδι ψιλοκομμένο
1 κ.σ. φρέσκο τζίντζερ τριμμένο
2 σκ. σκόρδο ψιλοκομμένες
1 κ.σ. πελτέ ντομάτας
500 γρ. τριμμένες ντομάτες
150 γρ. κρέμα γάλακτος
3 κ.σ. φρέσκο ψιλοκομμένο κόλιανδρο
λίγο νερό ζεστό
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Μείγμα μπαχαρικών Tikka Masala:
1 κ.γ. κύμινο σε σκόνη
1 κ.γ. κουρκουμά
1 κ.γ. κόλιανδρο σε σκόνη
1 κ.γ. πάπρικα
1 κ.γ. τσίλι σε σκόνη
1 κ.γ. garam masala σκόνη
Για το σερβίρισμα:
ρύζι μπασμάτι
λάιμ
κόλιανδρο
Ingredients
Tikka Masala Spice Mix:
1 tbsp cumin powder
1 tbsp turmeric
1 tbsp coriander powder
1 tbsp paprika
1 tbsp chili powder
1 tbsp garam masala powder
For serving:
basmati rice
lime
coriander
For the marinade:
3 MIMIKOS Chicken Legs
100 g strained yogurt
2 cloves garlic mashed
½ lemon juice
1 tbsp grated ginger
1 tbsp salt
1 tbsp cumin powder
1 tbsp sweet paprika
1 ½ tbsp. garam masala
For the sauce:
2 tbsp olive oil
1 dry onion finely chopped
1 tbsp grated fresh ginger
2 cloves chopped garlic
1 tbsp tomato paste
500 g grated tomatoes
150 g milk cream
3 tbsp fresh chopped cilantro
some hot water
Preparation
Dry the chicken thighs. Place them in a bowl. Add all the marinade ingredients and mix them with a spoon. Cover the chicken with the marinade and leave it in the refrigerator for at least 30 minutes to 4 hours.
Line a shallow baking dish with parchment paper. Remove the chicken from the marinade and place it in the baking dish.
Bake in a well-preheated oven at 200°C (392°F) on the middle rack for 30 minutes until golden brown.
For the Sauce:
Heat the olive oil in a medium saucepan over medium to high heat.
Sauté the onion, garlic, and ginger over medium to high heat for 3 minutes, stirring to prevent them from browning.
Add the spice mixture. Stir and sauté for a few seconds to release all their aromas.
Add the tomato paste and rub it into the bottom of the pot. Sauté for 1 minute, stirring.
Add the grated tomato and about 1 cup of hot water.
Simmer for 8-10 minutes until the sauce thickens.
Add the cream. Stir, and as soon as it comes to a boil, add the roasted chicken. Check for seasoning. Cook for 2-3 minutes over low heat. Turn off the heat. Let the chicken tikka masala sit in the pot for 5 minutes. Sprinkle generously with chopped coriander.
Serve with basmati rice and lime wedges.
A recipe by Argiro Barbarigou.
For more information, you can follow the link >>
watch the recipe video
