Tikka Masala
Description
The recipe won't take much time. The origin of this dish is disputed. It is indeed part of Indian cuisine, but some claim it originated in the first Indian restaurants in London's Soho district in the 1970s. Meanwhile, Rahul Verma (a street food expert from Delhi) stated that the dish emerged (possibly by accident, followed by improvisation) in Punjab within the last 50 years. Serve hot.
Instructions
- 1
Step 1
1. Cut the chicken meat into small pieces. Beforehand, remove all tough tendons and membranes, as well as any bone remnants from the meat.
- 2
Step 2
2. Place the meat in a bowl. Grate the zest from a lemon. Squeeze the juice. Add the juice and zest to the meat. Also add salt and pepper to the meat. Mix well and refrigerate for 30 minutes.
- 3
Step 3
3. You can buy ready-made Garam Masala, or you can prepare it yourself. Put fresh ginger (I used candied ginger), 3-5 allspice berries, 3-4 cloves, 1 bay leaf, 0.5 tsp ground asafoetida (hing), and 1 tsp turmeric into a grinder. Grind all the listed spices in a coffee grinder or food mill.
- 4
Step 4
4. Finely chop the tomatoes and bell pepper.
- 5
Step 5
5. Peel and dice the onion. Sauté it in vegetable oil until golden brown. Remove the onion completely from the pan, but leave the oil it was cooked in.
- 6
Step 6
6. On the same skillet, add a little vegetable oil and sauté the chicken.
- 7
Step 7
7. Add garam masala, tomatoes with peppers, and fried onions to the fried chicken. Mix well and simmer together for 5-7 minutes.
- 8
Step 8
8. Pour a little chicken broth into the pan. Simmer for 10 minutes. Add salt to taste.
- 9
Step 9
9. Pour 200 ml of 10-15% fat cream into the cooked chicken. Simmer for 5 minutes, stirring constantly.
- 10
Step 10
10. Turn off the heat and serve the dish. The delicious pieces of chicken in a spicy sauce, brightly orange in color, are irresistibly tempting.