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Tikka masala with naan

Tikka masala is an aromatic Indian dish prepared from marinated pieces of chicken in a spicy curry sauce. It is one of the first dishes of Indian cuisine that I prepared, and the combination of spices won us all over (even small kids)… since then it is regularly on our menu, and over the years I am intensifying the taste by adding more spices. Dish is great for exploring new flavors. Simply add them to your taste and over time you will embrace the taste of Indian cuisine that will be regulary on your menu!

Short photo recipe

Cuisine
Courses ,
Difficulty Intermediate
Time
Prep Time: 50 mins Cook Time: 45 mins Total Time: 1 hr 35 mins
Servings 4
Best Season Suitable throughout the year
Description

Tikka masala is an aromatic Indian dish prepared from marinated pieces of chicken in a spicy curry sauce.

Ingredients
  • Coconut oil for frying
  • 500 g chicken
  • 2 onions
  • 1 cup yogurt
  • 1 clove of garlic
  • 1 clove cm of ginger
  • 1/2 tsp salt
  • 1/2 tsp red paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp hot paprika
  • 1/2 tsp coriander
  • 1/2 tsp turmeric
  • 1/2 tsp curry spice
  • 1/2 tsp garam masale
  • 2 can coconut milk
  • (Instead of the listed spices, you can also use a ready-made mixture of spices for Tikka masala, powder or paste.)
    • For nann:
  • 350 g AP flour
  • 1/2 cup yogurt
  • 1/3 cup oil
  • 5 g dry yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 150 ml warm water
Preparation:
    • Put yoghurt in a larger bowl and add 1/4 teaspoon of all the listed spices
    • Cut the chicken into pieces and salt. You can use the breasts but also the boneless parts of the chicken.
    • Add the chicken to the yogurt and spice mixture, mix well and leave to marinate for at least 30 minutes
    • In a deep frying pan, fry the marinated chicken in coconut oil until golden brown
    • Remove the roasted chicken from the pan
    • In the same pan on the rest of the fat (or add more) sauté the onion cut into pieces
    • When the onion softens, add the chopped garlic and ginger and fry briefly
    • Add the remaining spices, fry to release the aroma
    • Pour in the coconut milk
    • Return the roasted chicken to the pan and continue to cook over medium heat for another 25 minutes
    • Try the sauce and season to taste
    • Serve with cooked basmati rice according to the instructions on the package, yogurt (Greek) and Indian naan bread
    5. Naan preparation:
    • Mix dry yeast with 2-3 tablespoons of warm water and 1 teaspoon of sugar and leave it to activate
    • In a bowl, mix flour and salt, add activated yeast, yogurt, oil and gradually pour in warm water
    • Knead a soft dough that does not stick and leave to rise for about 30 minutes
    • Place the dough on a floured work surface, knead and divide into 8 parts
    • Shape into 8 balls, roll each into a thin pancake
    • Immediately bake on a heated dry pan, 1-2 mins on each side, until it gets a nice color
    Coat the finished naan with a little melted butter or coconut oil and place in a warm place covered with a kitchen towel. This way the naan will not cool down while you prepare the others and will remain soft and pliable.
    • Enjoy your meal!
Did you make this recipe?
Read it online: https://mum4easycook.com/recipe/tikka-masala-with-naan/

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