Firebird`s Chicken Tikka Masala
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon oil
- 1 medium onion (s), finely chopped
- 2 cardamom pods
- 2 clove (s) garlic, crushed
- 400 g tomato (s), chopped, from the can
- 1 tablespoon garam masala
- 0.25 teaspoon ¼ cinnamon, ground
- 0.5 teaspoon ½ chilli, ground
- 1 teaspoon sugar, brown, or jaggery
- 300 g cream
- 1 tablespoon almond (s), ground
- 1 tablespoon coriander greens, chopped
Print Recipe
Pin Recipe Instructions
- Heat the oil in a Karhai or heavy pan over low heat. Open the cardamom pods and remove the seeds. Add the onions and cardamom to the hot oil and fry until the onions are translucent. Now add the garlic and fry for 1 minute, then add the tomatoes and simmer until a thick paste is formed. Add cinnamon, garam masala, chilli and sugar to the sauce and cook for 1 minute. Stir in the cream and almonds.
- Place the fried chicken skewers in the sauce and heat everything for 4 minutes over medium heat. Serve sprinkled with coriander.
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