How to make Tikka Sauce
Tikka masala differs from chicken recipe, chicken tikka, due
to the different spices (the meaning of "masala"). Despite the origin
argued between a British taken on Indian food and a real Indian dish, has
become very popular in the UK and other countries.
ingredients
3 chicken breasts
4 tablespoons olive oil or peanut oil
5 cardamom pods
A cinnamon stick 5 centimeters (2.0 inches)
1 1/2 onions
2 teaspoons fresh ginger (chopped)
2 teaspoons garlic (chopped)
1 teaspoon ground cumin
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1 tablespoon paprika
1/2 to 1 teaspoon ground cayenne pepper
1 teaspoon garam masala powder
1 large tomato
Tomato purée 1 teaspoon
5 fl oz. water
Salt to taste)
1/2 cup cream, half and half, yogurt or coconut milk
Fresh coriander (for garnish)
Prepare to make two piles, one for finely chopped tomatoes,
the other for finely chopped onions. Place both batteries aside for later use.
Take chicken breasts and cut into cubes. Sprinkle a little salt over the
chicken pieces and create a lot on the side.
Take a bowl and mix all the spice powders together. Add
garlic, ginger, garam masala and paprika to the mixing bowl.
Pour the oil into a frying pan. Lower the fire to medium.
When sizzling or hot oil, add cinnamon sticks and cardamom pods. Remove items
from the pan after a few seconds; The oil ingredients give a taste.
Put the onions in the pan and cook until colored. Add the
masala paste and add the other ingredients. Put the tomatoes puree and tomato
pieces and stir in for about one minute until well blended.
Pour water into the saucepan and reduce heat and simmer.
Keep stirring the mixture.
Try and try the sauce. Sprinkle the mixture and season with
salt if necessary.
Take the chicken pile in cubes and add to the mixture. Keep
the fire and simmer for about 10 to 12 minutes. Stir occasionally until chicken
is cooked and tender.
Serve chicken tikka masala on a plate with a few coriander
leaves for decoration
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