To start studying the recipes of a fragrant oriental dish, it is worthwhile to find out what it really is. So, the word "chicken" does not cause any difficulties: the chicken, it is a chicken, as you do not take it. With the "masala" will be more difficult, because in our spaces this thing is far from the most common. Masala is called a mixture of many spices, which serves as the basis for many Indian dishes. Such a mixture can be purchased already ready, in local themed Indian shops, or you can prepare yourself.
Chicken tikka masala
- red chile - 1/4 ctr;
- garlic - 1 clove;
- ginger root - 15 g;
- vegetable oil - 1 tbsp. a spoon;
- paprika - 1 pinch;
- a mixture of garam masala - 1/2 st. spoons;
- tomato paste - 1 tbsp. a spoon;
- coriander - 3-4 branches;
- chicken fillet - 400 g;
- onions - 1 pc .;
- Bulgarian pepper - 1 pc .;
- cinnamon - 1 pinch;
- ground coriander - 1 pinch;
- turmeric - 1 pinch;
- tomatoes - 400 g;
- natural yogurt - 100 ml;
- cream - 50 ml.
Preparation
Before cooking, it should be noted that the marinade should be prepared a day before consumption.
Pepper chili, garlic and ginger whisk in a blender with vegetable oil. Add to the vegetables paprika, garam-masala, tomato paste and coriander. Thoroughly beat again. We give the mixture to stand for at least a day, and then we pile the pieces of chicken in it and leave it in the refrigerator for the night.
The next day, on a small amount of vegetable oil, let's pass onion, pepper and other spices. Keep everything on the fire for about 10 minutes, and then add chopped tomato and natural yogurt. Now add the pieces of chicken and keep on the fire for another 15-20 minutes. We prepare the finished dish with cream and decorate with coriander leaves. Serve with vegetable salad and boiled rice .
Aromatic chicken masala
Ingredients:
- garlic - 6 denticles;
- Grated ginger root - 4 teaspoons;
- garam masala - 2 tsp.
- turmeric - 4 tsp.
- coriander - 2 tsp;
- cumin - 2 tsp;
- natural yoghurt - 1 ½ st .;
- cardamom - 6 pods (crushed);
- salt - 1 tbsp. a spoon;
- chicken fillet - 1 kg;
- vegetable oil - 3 tbsp. spoons;
- onions - 1 pc .;
- tomato paste - 1/4;
- dried chili - 2 pcs .;
- tomatoes - 5 pcs .;
- parsley - 3/4 tbsp.
Preparation
In a small bowl, mix garlic, ginger, turmeric, garam masala, coriander and cumin. In another bowl, combine yoghurt, salt and half a mixture of spices from a small bowl, put the pieces of chicken fillet into the ready marinade and mix thoroughly so that the chicken pieces are covered with an even layer of the mixture. We give the meat a promarinovatsya about 4-6 hours.
Pour the vegetable oil into a thick-walled brazier, add onions, tomato paste, cardamom and dried chili. Fry the spicy mixture, stirring constantly, until the paste begins to darken. The remaining half of the mixture of spices also fall asleep in the brazier and fry for another 4 minutes. Add the peeled and slightly mashed tomatoes, keep the mixture on the fire for another 8-10 minutes, until the sauce begins to thicken. Now in the tomato base, you can add cream and parsley, and leave to stew for 30-40 minutes.
The chicken, which has already been sufficiently marinated in the sauce, is kept under the grill for about 10 minutes, then, if necessary, it is additionally sliced and sent to cream sauce. We give the chicken a minute to squint for 8-10 minutes,
Rice is not an obligatory addition to this dish, lovers of the sharp can replace the garnish with traditional tortils chapati . For their preparation, mix 2 cups of flour and a half cup of warm water and salt. Then you need to stretch the tight dough, give it a break from half an hour, and then roll it out and fry the cakes in butter.