Chicken Tikka Masala Stew

Ingredients

• Chicken fillet 1⅕ kg
• Ghee 0 oz
• Onion 1 head
• Garlic 4 cloves
• Ginger 0 oz
• Garam Masala 1 tablespoon
• Mild Chili Spice 1 tablespoon
• Cayenne Pepper 1½ spoons
• Tomatoes 10 oz
• Sugar 1 tablespoon
• Cream 10 fl oz
• Ground Almonds 1 tablespoon
• Natural Yogurt 10 oz
• Ground Cumin 2 spoons
• Ground coriander 2 spoons
• Cardamom ½ spoons
• Turmeric ½ spoons
• Tomato Puree 5 oz
• Cilantro to taste
• Lime to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Finely chop 2 cloves of garlic.

Step 3

Chop 10 g of ginger.

Step 4

Combine yogurt, minced garlic, ginger, cumin, coriander, cardamom, half a teaspoon of cayenne pepper, and turmeric in a large bowl. Add salt and pepper.

Step 5

Place the chicken in a bowl with the marinade, mix well, cover with plastic wrap, and refrigerate overnight to marinate. You can also marinate it for just 30 minutes, but the longer the meat marinates, the more flavorful the dish will be.

Step 6

Preheat the oven to 375°F and roast the marinated chicken for 40 minutes until golden brown.

Step 7

In a heavy-bottomed pot, heat the oil and sauté the diced onion until translucent. Add the minced garlic (2 cloves) and ginger (20 g), and cook, stirring, until the mixture takes on a brownish hue.

Step 8

Add garam masala, ground chili, and cayenne pepper, and stir. Then add the tomatoes, chopped into large cubes, along with the tomato puree, and season with sugar, salt, and pepper. Cover with a lid and cook on low heat for 20 minutes.

Step 9

Cut the cooked chicken into large pieces. Add it to the pot with the sauce, pour in the cream, and add the grated almonds. Mix well.

Step 10

Serve with a slice of lime, sprinkled with chopped cilantro.