Murgh Tikka
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 12 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g chicken breast fillet (s), skinless
- 250 g yourt (10% fat)
- 1 teaspoon coriander, ground
- 0.5 teaspoon ½ chili powder
- 1 teaspoon turmeric, ground
- 1 teaspoon ground cumin
- 0.5 teaspoon ½ spice mix (Garam Masala)
- 2 tablespoon tomato paste, double concentrated
- 1 lemon (s)
- 1 small onion (s)
- 1 clove garlic
- 1 bunch coriander greens
- 1 pinch (s) salt
- some chicken broth
- Clarified butter
Print Recipe
Pin Recipe Instructions
- In a bowl, stir the yogurt together with the spices and lemon juice to a creamy paste. Cut the chicken into 2 cm cubes. Chop the onion and clove of garlic very finely and add to the yogurt with the chicken.
- Add tomato paste and mix well so that the chicken is completely covered in the yogurt paste. Leave to rest in a closed container in the refrigerator for at least 12 hours (better 24 hours).
- Heat some clarified butter in a wide pan or a low saucepan. Add the chicken with the yoghurt paste and simmer over medium heat (electric stove, setting 1.5) for about 10 minutes. If necessary, extend with a little chicken broth. Salt to taste.
- Sprinkle with the chopped coriander before serving.
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