Chicken in cream sauce “Tikka Masala”

Chicken in cream sauce “Tikka Masala” – a detailed recipe cooking. Time: 45 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 450 gr finished fried chicken
• 1 small chopped serrano chilli
• 1 can (800 gr.) Pureed until smooth plum tomatoes
• 2 tbsp. l ghee or canola oil
• 1 head cut in half and cut into thin half rings medium sized onions
• Peeled and finely grated piece of fresh ginger 5 cm.
• 3 chopped garlic cloves
• 1 tbsp. l tomato paste
• 2 tsp smoked spanish paprika
• 2 tsp Garam Masala
• Honey
• 1/4 – 1/2 tsp chili de arbol powder or cayenne pepper (in depending on what kind of sharpness you prefer)
• 1/2 tbsp. water
• Salt and ground black pepper
• 3/4 Art. fat cream
• Chopped cilantro leaves
• 1 sliced in thin rings and soaked in ice water red onion head

Basmati rice pilaf with green peas:

• 1.5 tbsp. basmati rice
• 3/4 Art. frozen green peas
• 1.5 tbsp. l vegetable oil
• 1 and 1/4 tsp black mustard seed
• 1/2 tbsp. diced onions
• 6 cardamom fruits
• 4 whole clove buds
• 1 cinnamon stick (8 cm long)
• 2 and 1/4 Art. boiling water
• 1.5 tsp coarse salt
• 1/4 tsp ground black pepper
• 2 tsp fresh lime juice

Recipes with similar ingredients: grilled chicken, basmati rice, plum tomatoes, tomato paste, pepper de arbol, pepper serrano, onions, garlic, ginger root, garam masala, paprika, mustard seed, cardamom, cloves, cinnamon, lime juice, cream, ghee oil, peas, cilantro, honey

Recipe preparation:

1. In a medium-sized roasting pan over medium heat, heat the ghee until the oil is not covered with a shiny film. Put the onions and fry until softness and light golden brown, about 10 minutes Add ginger, chili pepper, garlic and cook for a minute. Add tomato paste, paprika, mixture of Garam masala and cook for a minute. Add tomatoes, honey to taste, chili de arbol or cayenne pepper and 1/2 tbsp. water and cook, stirring occasionally until mixture slightly thicken. Salt and pepper to taste.
2. Add fat cream, bring to a gentle boil and cook, until the sauce thickens. Put the chicken in the sauce and cook a few minutes so that it just warms up. Serve with rice pilaf basmati with green peas and sprinkle with cilantro leaves. green peas basmati rice: Put rice in a sieve and rinse cold water several times. Let the water drain. In a large pan over medium heat, heat the vegetable oil until it is will start to shine. Put the mustard seeds and cook until they are start firing, about 20 seconds. Add onions and sauté until light brown, about 3 minutes Add cardamom cloves, cinnamon, rice, boiling water, salt, pepper, lime juice and bring all to a boil.
3. Reduce heat to medium and cook until liquid is almost absorbed in about 10 minutes Add the green peas, then cover the pan, reduce heat to low and cook another 8-10 minutes Remove the pan from the heat and let stand for 5 minutes. without covers. Remove and discard cardamom, cloves, cinnamon and stir rice with a fork. Transfer the pilaf to a serving dish and serve.