Naan
- 130g flour
- 1/2 teaspoon of sugar
- 1 teaspoon baking powder
- pinch of salt
- 1/2 cup of yogurt
- 1-2 tsp milk
Tikka Masala
- chicken
- 150g plain yogurt
- turmeric
- chili powder
- Garam Masala
- salt
- garlic
- ginger
- mustard
- 50g cashew nuts
- 50ml milk
- cumin
- cardamom
- cinnamon
- 2 onions
- 5 tomatoes
- 5tbsp tomato paste
- coriander
- coriander powder
- onion and green pepper
- 50ml cream
Naan
Mix all the ingredients together and knead it well. You should gradually add the milk until the consistency is correct. Roll out the dough to the size of your pan. Depending on your taste, you can add coriander and / or garlic to your dough. Fry the rolled out dough with a little olive oil for 3 minutes on each side.
Tikka Masala
Chicken marinade
Mix yogurt, 1/2 tsp turmeric, 1 tsp chili powder, 1/2 tsp Garam Masala and 1 tsp salt. Add a bit garlic, ginger and 1 teaspoon mustard. Add the meat and let it steep for at least 2 hours. The longer the better. Place the chicken in an oiled casserole dish and place in the preheated oven at 200 degrees Celsius for 20-25 minutes.
At the same time as the chicken is marinated, add 50 g of cashew nuts to 50 ml of milk and leave to soak for as long as the chicken.
sauce
Heat some oil in a pan. Add 1 teaspoon of cumin, cardamom and cinnamon, two chopped onions and some chili powder. Let it brown for 5-7 minutes over low to medium heat.
Add some garlic and ginger and 5 diced tomatoes. Let it simmer again for 10-15 minutes. Now add 5 tablespoons of tomato paste and coriander with stems. Let it simmer for another 10 minutes. Finally, add 1 teaspoon coriander powder, 1 teaspoon chili powder, 1 teaspoon garam masala and 1/2 teaspoon turmeric.
Put the oven-baked meat in the sauce. Mix the cashews and add this too. Now dice 1 onion and 1 green pepper and add this with 50ml cream to the sauce and let it simmer for another 5 minutes.
You can eat the Chicken Tikka Masala with rice, naan, yogurt or a dip.