CHICKEN TIKKA MASALA könnte ich eigentlich auch mal wieder kochen 🙂

The Recipe
I used two chicken breasts but you could easily do 3 for this recipe, maybe even 4 smaller ones.
The Marinade:
1/2 cup plain yogurt (full fat)
A teaspoon of garam masala, coriander, cumin, turmeric
Some salt
Wangjangle the yogurt and spices together then cube the chicken and slather it all together
Put it in the fridge from between an hour to overnight
For the sauce dice an onion and fry it in butter or coconut oil
Grate some ginger and garlic and add those in
Add the same spices as before, but slightly more, up to 1.5 teaspoons of each
Add in a large can of crushed tomatoes
Add in a cup of yogurt
Add in a teaspoon or so of brown sugar if it’s too acidic or you want it slightly sweeter
Add in a teaspoon of salt
Cook it on low while you broil the chicken
You can also do the chicken in the pan but it’s harder to get even
You also don’t have to cook the chicken until it’s blackened but that’s what people usually do…careful not to overcook it
Spread the chicken out on a pan and put your oven on broil and cook it until it just starts to get black
Throw it in the sauce for a few minutes until it’s cooked through
Serve on Basmati rice (or whatever rice you have)
Chop up some coriander and put it on top

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