Chicken tikka masala

Chicken tikka masala is an Indian classic. This recipe has some stitches of chili, but you can make it as strong as you want, by adding more.

2 ss masala salt

2 ss paprika powder

1 tablespoon fresh, grated ginger

1/2 ts salt

1 1/2 dl yogurt natural

2 tablespoons rapeseed oil.

800 g chicken fillet

2 tablespoons ghee (or butter)

2 shredded onions

2 cloves finely chopped garlic

1.5 teaspoons grated ginger

1.5 ss masala salt

2 ss paprika powder

1 teaspoon chili powder

1 box chopped tomatoes (preferably Mutti)

1 finely chopped chili

3 dl yoghurt

Start with the marinade: Mix garam masala, paprika powder, ginger, salt, natural yogurt and rapeseed oil. Cut the chicken fillet into cubes and mix them well into the marinade. Marinate the chicken for at least 1 hour in the fridge, preferably overnight.

Take the chicken pieces out of the marinade and take care of the rest of the marinade.). Fry the chicken on high heat.

To the sauce ghee (or butter) in a saucepan. Add the onion and fry it until it is golden, soft and slightly caramelized. Add garlic, grated ginger, garam masala, paprika powder and chili powder. Let it simmer for a minute while stirring.

Add chopped tomatoes, the rest of the marinade and chili and simmer for 10 minutes. Add yogurt and simmer the sauce for 20 minutes. Season with salt and possibly. sugar and run it smoother with a hand mixer.

Put the chicken pieces in the sauce and let it all simmer on low heat for about 15 minutes. Stir in shredded peppers and chopped fresh coriander and serve with cooked rice, raita, mango chutney, naan bread and pappadums.