Tikka Masala

Ingredients

• Safflower Oil 3 spoons
• Black Cumin (Cumin) 1 tablespoon
• Bay leaf 1 piece
• Cardamom 2 pieces
• Cardamom 3 pieces
• Cinnamon 1 piece
• Clove 3 pieces
• Onion 4 heads
• Tomatoes 4 pieces
• Ground coriander 2 spoons
• Minced garlic 4 cloves
• Mild Chili Spice 1 tablespoon
• Turmeric a pinch
• Chicken fillet 1 piece
• Green peppercorns 1 piece
• 33% Cream ¼ glasses
• Garam Masala 1 tablespoon
• Meyer Lemon Juice 1 tablespoon

Step-by-Step Guide

Step 1

Cut the chicken fillet into small pieces (you should get about ten equal pieces from 500 grams). Place them in a baking dish lightly greased with sunflower oil, stir gently, and put in the preheated oven at 355°F for fifteen to twenty minutes.

Step 2

In a deep skillet, heat a little oil and add cumin, bay leaf, black and green cardamom, cloves, and cinnamon. Sauté for a couple of minutes until fragrant. Add four chopped onions, stir, and sauté a little longer.

Step 3

Dice four tomatoes into small cubes and mince the garlic. Add the tomatoes and garlic to the skillet and sauté, stirring for a few minutes until the tomatoes release their juice and become soft. Sprinkle with coriander, chili pepper, and turmeric.

Step 4

Remove the cooked pieces of chicken fillet from the oven and add them to the skillet as well. Stir everything together and cook for a couple more minutes. At this stage, you can slightly reduce the heat so that the vegetables and meat simmer rather than fry.

Step 5

Remove the seeds and membranes from the green pepper and dice it into small cubes. Add it to the skillet with the vegetables and chicken, mix everything thoroughly, and let it simmer for five minutes, stirring constantly to prevent the meat and vegetables from sticking to the bottom.

Step 6

Carefully pour the cream into the skillet (it should be rich enough, at least 30% fat content; regular cream will curdle immediately under high heat).

Step 7

Add garam masala, an Indian spice blend that typically includes chili pepper, garlic, ginger, onion, and other spices. Stir everything gently and let it cook on the heat for a couple more minutes.

Step 8

Remove the thick and aromatic tikka masala sauce from the heat and let it rest for one to two minutes. Then, remove the cinnamon stick and bay leaf from the pan and serve immediately while hot.