Tikka-masala

Tikka-masala

Ingredients


Sunflower oil 3 tablespoons
Cumin 1 teaspoon
Bay leaf 1 piece
Black cardamom seeds 2 pieces
Green cardamom seeds 3 pieces
Cinnamon 1 piece
Carnation 3 pieces
Onions 4 heads
Tomatoes 4 pieces
Garlic finely chopped 4 cloves
Coriander powder 2 teaspoons
Chili powder 1 tablespoon
Pinch of turmeric
Chicken fillet 1 piece
Green pepper 1 piece
Cream 33% -s’ ¼ cup
Garam masala 1 teaspoon
Lemon juice 1 teaspoon


Instruction:

1. Chicken cut into small pieces (of 500 grams should have about ten identical pieces). Share on lightly greased with sunflower oil form, slightly stir and put in the oven, preheated to 180 degrees for fifteen to twenty minutes.
2. In a deep pan heat a little oil, add the cumin, bay leaf, black and green cardamom, cloves and cinnamon. Saute for a few minutes until the spicy flavor. Add four chopped onions, stir and fry a little, too.
3. Cut into small cubes four tomatoes, garlic crushed. Add the tomatoes and garlic to the pan and fry, stirring a few minutes until the tomatoes will not give up until the juice and are tender. Sprinkle with coriander, chilli and turmeric.
4. Finished pieces of chicken from the oven and take out too add to the pan. Stir and cook everything together for another couple of minutes. The fire at this stage can be abated slightly, to vegetables and meat grilled and stewed.
5. Green peppers remove seeds and membranes and cut into small cubes, add to vegetables in skillet and chicken, all thoroughly and put out for five minutes, stirring constantly, and without giving meat and vegetables to stick to the bottom.
6. Carefully pour the cream into the pan (they should be bold enough to at least 30%, usually under the influence of high temperature immediately rolled).
. Add garam masala– Indian spice mix, which usually consists of hot pepper, garlic, ginger, onion and other spices. All neatly transferred to interfere and leave on the fire for a couple of minutes.
8. The resulting thick and flavorful sauce tikka masala, remove from heat and let stand for one to two minutes. Then remove from the pan and cinnamon stick lavro- HICLES leaf and serve immediately while hot.

Tikka-masala. Recipe: http://wonderdump.com/tikka-masala/

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