/ / Recipe Tikka Masala with Basmati rice

Tikka recipe masala with basmati rice

Cooking Tikka masala with basmati riceVisiting an Indian exhibition, I had real spices and products of this country. Sharp dishes are not among our family preferences; therefore, from the numerous recipes of Indian dishes, I chose the most mild option, and it was tikka masala, chicken with spices, adapted to European tastes, suited me very. The fact is that this is not a traditional national dish, although it is served in Indian restaurants in European cities. The history of the occurrence links his appearance with the first Indian restaurants in London. It is said that once a disgruntled visitor was indignant at the fact that the chicken is dry and unappetizing. The cook quickly found a way out of the situation, mixed yogurt with tomatoes, added spices and put out the chicken in this mixture. The sauce was so fragrant, and the chicken is soft and juicy, that since then the dish has gained extraordinary popularity. Variations on the topic "tikka masala" now you can find a huge amount, I picked up a recipe with the family's tastes and I want to share it.

  • Chicken breast 1 pc.
  • Parsley fresh 5 g
  • Basmati rice 230 g
  • Salt 0.5 tsp.
  • Fresh ginger 0.5 tsp.
  • Lemon juice 1 tsp.
  • Spices garam masala 1 tsp.
  • Drinking yoghurt 250 ml
  • Cream 100 ml
  • Sugar 1 tsp.
  • Tomato paste 1 tbsp. L.
  • Zira (Cumin) ground with 0.25 tsp.
  • Turmeric 2 tsp.
  • Paprika sweet ground 0.5 tsp.
  • Water 1 tbsp.
  • Fresh ginger 1 tsp.
  • 3 garlic cloves garlic
  • Onions 1 pc.
  • Salt 0.5 tsp.
  • Step 1 For cooking tikka masala usNeed: chicken breast, natural yogurt, spices garam masala, as well as ginger, paprika, turmeric, zira, tomato paste, cream, lemon juice, onion, garlic, salt and sugar.
  • Step 2 Before cooking, the chicken should be marinated in a mixture of yogurt with Indian spices, masala ghara, lemon juice and ginger. Prepare this marinade, mixing the necessary ingredients.
  • Step 3 Chicken cut into pieces of the required size. They can be large or small. Since I intended to bake it in the oven, cut it into pieces about 3 cm.
  • Step 4 We dip the chicken pieces into the marinade, mix it, put it in the fridge for 1 hour or more.
  • Step 5 Let's detach the extra liquid from the chicken, transfer the pieces into a baking dish and send it to the oven for the duration of the sauce preparation.
  • Step 6 Finely chop the onion, ginger on a fine grater ginger and squeeze through the press garlic.
  • Step 7 Fry the vegetables until lightly bruised.
  • Step 8 We pour roasted vegetables with water, add all the spices necessary for sauce, tomato paste, salt and sugar, cook in a small fire for 5-10 minutes.
  • Step 9 Add the thick cream to the sauce and bring it to a boil.
  • Step 10 Put the chicken out of the oven into the sauce. Since it has almost reached the ready, it remains to put it out a little in sauce for complete impregnation with the aroma and color of the sauce.
  • Step 11 Let's prepare Basmati rice for the garnish. One of its peculiarities is that you do not need to wash the flour repeatedly, as we do with ordinary rice. Basmati is cooked in salted water in the proportions: 2 parts water, 1 part rice.
  • Step 12 On the hill of crumbly rice lay out the fragrant chicken in the sauce, sprinkle with finely chopped parsley - tikka masala is ready.
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