Tikki Masala

Ingredients for Tikki Masala

Instructions for Tikki Masala

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

Start mixing the spices into a small bowl: Salt, Graham Masala, Cumin, Coriander, Peppers, Turmeric, Pepper, Cayenne Pepper and Cardamom.

Cut the chicken into mashed bites and put them in a bowl together with oil and spices. Mix until the spices are evenly distributed all over the chicken.

Heat a large pan or frying pan up to high heat. When the pan is hot, the chicken is boiled in oil. Make sure the chicken pieces are nice and brown without burning.

The chicken should only fry for about 5 minutes until it has just fried through.

Bring the browned chicken into a bowl and save for later.

Now turn the pan down to medium-high heat and add the chopped onions. Step the onions in the remains of spices and fat from the chicken. Leave the onions to stir for 5-7 minutes while stirring.

Add the tomato pasta to boil off your forehead. Even though the paste is thick, it may be good if you touch the pot thoroughly. After a few minutes, the tomato begins to caramelize, and then it's time to add grated ginger and finely chopped garlic.

It should only take a minute on the forehead to move around so it does not burn.

Now add the chopped tomatoes, and then boil the pan again. When the pan is boiled, add the coconut milk and chicken wool.

Wait half of the boulion for later, so you can better adjust the thickness of the sauce.

Now the court will simmer for 30 minutes. After the first 15 minutes add the chicken with the juices that it has drip into the bowl. Add boullion on a regular basis when the sauce becomes too thick.

When the sauce is almost finished add the fresh coriander and chili peppers and the dish is cooked to.

If the dish is too strong, add extra coconut milk. If the dish is too mild add more spices.

Serve with rice or cauliflower rice.

Can be cooked with mixed chicken meat or with turkey.