Tikka Masala

Ingredients for Tikka Masala

Instructions for Tikka Masala

To prepare the Tikka Masala recipe, please follow these instructions:

Tikka Masala Chicken:
Bring the yogurt into a bowl and mix garlic, ginger, garam masala, turmeric, chilli powder, salt and lime juice.

Mix the meat carefully with marinade and let it marinate for at least one hour at room temperature, preferably longer - up to a day in the fridge - for example. In a plastic bag that is easy to turn around once in a while.

Stir the meat into a refractory dish in the preheated oven at 250 degrees for 12-15 minutes.

Sauce:
Heat the oil in a thickened pot and raise the lemon golden here.
Add garlic, ginger and tomato puree while stirring.
Then bring turmeric and almonds in with water.
Let the dish cook for 3-4 minutes, pour the meat and marinade into the pan and add the cream when the dish is hot.

Finally taste with salt and add a little more water if the sauce is too thick.

Indian cucumber raita:
Mix yogurt and cucumber, season with salt and cumin sauce.

Cool before serving.

Cooked basmatiris:
Rinse the rice into three layers of water and let them drip off.

Bring rice and water in a pot of tight lid and put the pot over strong heat.

Turn down when the rice boils and let them stand over low heat until the water is boiled away - 10-15 minutes. I myself use a risk cooker. Here the rice fits itself, does not burn and stays warm for several hours.