How to prepare the garam masala seasoning?All garam masala are different, each cook or expert hand has their touch to make their own garam masala. This spice blend, native to India, has no specific formula. In any case, here we propose our version. Ingredients:
- 2 tbsp dry coriander
- 1 tsp cumin seeds
- 1-star anise
- 1 small cinnamon stick
- 6 cardamom seeds
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tsp paprika powder
- A pinch of nutmeg.
What to serve with Chicken Tikka Masala?When you taste a bite of the chicken tikka masala you feel an explosion of flavors difficult to explain in your mouth. As soon as I taste the first bite I can't stop eating it, and I don't like to combine its flavor with other strong or highly spicy flavors. So, the most recommended is to go with the chicken tikka masala with mild flavors, which does not distort your perception of taste. Without a doubt, the best accompaniments are white rice and pita bread. If you wish, you can add a little coriander on top or a few drops of lemon to intensify the flavors. But with the contours, the simpler and more neutral, the gastronomic experience will be more pleasant.
Tikka Masala Chicken
Tikka Masala style chicken. Chicken breast in tomato, pepper and yogurt sauce with lots of garam masalas
- 600 g. chicken breast
- 1 cup white onion (100 g.)
- 3/4 cup red bell pepper (100 g.)
- 2 cups greek yogurt (150 g.)
- 1/2 cup chicken broth (Optional)
- 3 tbsp olive oil (Or sunflower oil)
- 3 tbsp coriander
- 1 unit ginger root, about 2.5 cm (Fresh)
- 3 unit garlic cloves (small)
- 1 1/2 tsp garam masala powder
- 1 tsp black pepper
- 2 unit green cardamomo seeds
- 1 tsp paprika powder
Peel the garlic and crush it in the mortar. Peel the ginger root and finely grateit. Very carefully remove the coarse fibers from the ginger.
In the mortar, crush the cardamom seeds. Remove and discard the hard crust, reserve the rest.
Place the chicken breast on the cutting board, and cut it into cubes about 3 cm in diameter. Season with salt, pepper, and garlic. Reserve it in a covered container while preparing the rest of the marinade.
Peel the onion and cut it finely into squares, as small as possible. Wash the red bell pepper, place it on the chopping board, and remove the stem with a sharp knife. Remove the light-colored seeds and veins from inside the bell pepper. Then cut everything into small pieces
In askillet over medium-high heat, add a tablespoon of oil. And when the pan ishot, add the onion. Cook, stirring until the onion becomes transparent. Then add the cut pepper, and cook for about three minutes more. Finally, add thechopped tomato.
Add spices, cumin, grated ginger, coriander, garam masala, paprika, cardamom seeds and mix well. Turn off the stove.
Place the marinade just made on the chicken cubes, and stir in half the yogurt. Stirwell so that all the chicken is impregnated with the sauce. Cover the containeragain and leave it to marinate in the fridge for at least three hours. Ifpossible for you, it is much better to leave it to marinate overnight.
When themarinating time is over, remove the chicken cubes from the sauce and leave todrain for a few minutes. Meanwhile, prepare a large, heavy-bottomed cauldron,with the remaining two tablespoons of oil, turn on the stove to full heat andadd the drained chicken cubes little by little.
Brown the chicken on all sides. You can do this procedure in batches to ensure the chicken is golden brown.
When all the chicken cubes are well browned, return them all together to the cauldron. Add the remaining sauce that remains from the marinade, the rest of the yogurt, and if you want the chicken to be soft, half a cup of broth.
Cook covered for about ten minutes until sauce thickens. Try salt and rectify if necessary.
Add a little ground coriander on top and voila.
You can go with this dish with basmati rice or pita bread.