English dinner
CHICKEN TIKKA MASALA
It is one of the most popular dishes in Britain. It’s full of Indian spices but has been called “Britain’s national dish”.
Preparation time: 30 mn
Cooking time: 50 mn
Ready in 2h20mn
Ingredients for 4 people:
235 ml yogurt
15 ml lemon juice
4 g ground cumin
2 g ground cinnamon
4 g cayenne pepper
4 g freshly ground black pepper
6 g minced fresh ginger
25 g salt, or to taste
3 boneless* skinless chicken breasts, cut into bite-size pieces
4 long skewers*
15 g butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
4 g ground cumin
5 g paprika
20 g salt, or to taste
1 (8 ounce) can tomato sauce
235 ml heavy cream
10 g chopped fresh cilantro*
2/Preheat* a grill for high heat.
3/Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4/Melt butter in a large heavy skillet* over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer* on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
TMB
235 ml yogurt
15 ml lemon juice
4 g ground cumin
2 g ground cinnamon
4 g cayenne pepper
4 g freshly ground black pepper
6 g minced fresh ginger
25 g salt, or to taste
3 boneless* skinless chicken breasts, cut into bite-size pieces
4 long skewers*
15 g butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
4 g ground cumin
5 g paprika
20 g salt, or to taste
1 (8 ounce) can tomato sauce
235 ml heavy cream
10 g chopped fresh cilantro*
Directions:
1/In a large bowl, combine yogurt, lemon juice, 2 teaspoons* cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir* in chicken, cover, and refrigerate for 1 hour. 2/Preheat* a grill for high heat.
3/Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4/Melt butter in a large heavy skillet* over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer* on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
TMB
